Bacon-wrapped Venison Tenderloin with Garlic Cream Sauce

bacon wrapped tenderloinINGREDIENTS:
• 6 thick slices bacon
• 2 (3/4 pound) venison tenderloin roasts (can be substituted)
• 2 teaspoons olive oil, divided
• ¼ teaspoon onion powder, divided
• kosher salt and ground black pepper to taste
• 2 tablespoons butter
• 1 (8 ounce) package sliced cremini mushrooms
• 2 cloves garlic, chopped
• 1 tablespoon chopped green onion, or more to taste
• ½ cup heavy whipping cream, or more to taste

DIRECTIONS:
• Preheat oven to 375 ℉.
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometers inserted into the thickest part of a tenderloin reads at least 145℉, about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixtures; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.
© Recipe courtesy of Huntmom at Allrecipes.com © Photo by DIZ&#9829

MARCH WINE CLUB PAIRING:

Arendsig Pinotage Bold wine Style logo
Arendsig
Solara Block 4 Guinea Fowl
Pinotage
South Africa

BOLD WINE STYLE

The western cape of South Africa is one of the most terroir-diverse places, with the oldest viticulture soils and two oceans influencing the climate and endless mountain ranges carving out numerous micro-climates. Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’’ with similar temperatures ranges as Napa Valley, California. These certified organic grapes come from the Hout Baai Farm in the McGregor mountain river valley, a ward of the Robertson wine region, in harmony with nature and a sanctuary for all wild creatures who by their presence create the balance that adds uniqueness to the viticulture. Years of nurturing the land and dedication to preserving it, have established an environment of value to the planet. This single vineyard wine is made with minimal interference, fermentation with natural and approved yeasts.

winemaker Lourens Van Der Westhuizen“Red fruit, cherries, cranberry and spice with vibrant aromatics, showing a young and fresh side of Pinotage. Rich and youthful mouthfeel with a burst of fruit and juicy tannins. Aged eleven months on the lees in 8-10 year old French oak barrels..” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Pinotage
Analysis: 13.5% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Thai Grilled Beef Salad

Thai Grilled BeefThis is a simple Thai beef salad. It can be eaten hot or cold, but is usually served at room temperature. The ingredients can be found at most major supermarkets or Asian markets.

INGREDIENTS:
• 1 pound beef flank steak
• ¼ cup fish sauce
• ¼ lime juice
• 1 tablespoon kecap manis
• 3 tablespoons minced garlic
• 3 tablespoons minced fresh ginger root
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon sesame oil
• 1 tablespoon chili oil
• ¼ cup chopped green onions
• ¼ cup chopped shallots
• ¼ cup thinly sliced onion
• 2 tomatoes, cut into wedges
• ¼ cup sliced cucumber
• ¼ cup Thai chili peppers, sliced

DIRECTIONS:
• Preheat grill for medium-high heat.
• Grill beef to desired doneness, and allow to cool.
• While beef is cooling, stir together fish sauce, lime juice, kecap manis, garlic ginger, cilantro, sesame oil, and chili oil; mix in the green onions and shallots. Adjust seasoning to your taste.
• Cut beef into bite-sized pieces. In a large, bowl, toss with onion, tomatoes, cucumber, and chili peppers. Pour in the dressing, and toss to coat. © Recipe courtesy of Patnication at Allrecipes.com

MARCH WINE CLUB PAIRING:

Arendsign Sauvignon BlancSilky style
Arendsig
Solara Block 2 Little Foxes
Sauvignon Blanc
South Africa

SILKY WINE STYLE

These certified organic grapes come from the Hout Baai Farm in the McGregor mountain river valley, a ward of the Robertson wine valley, where in harmony with nature, a sanctuary for all wild creatures who by their presence create the balance that adds uniqueness to the viticulture. Years of nurturing the land and dedication to preserving it, have established an environment of value to the planet. This single vineyard wine is made with minimal interference, fermentation with natural and approved yeasts in stainless steel tanks. Maturation takes place for seven months on the lees in cement tanks, retaining the unique vineyard characteristics. The handcraft approach by human nature helps to add to the final balance of this unique product.

winemaker Lourens Van Der Westhuizen“On the nose, abundance of tropical fruit flavors, granadilla, kiwi fruit and guava with hints of lime and green citrus. On the palate, fruit lingers with a firm yet balanced acidity and the long lees contact giving the wine a beautiful creamy mouthfeel.” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Sauvignon Blanc
Analysis: 13.72% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

March Wine Club Recipe Pairing

Rosemary Lamb Shanks Recipe

Rosemary Braised Lamb Shanks

Great served with polenta or roasted garlic mashed potatoes, soaking up the wonderful sauce.

INGREDIENTS:
• 6 lamb shanks
• salt and pepper to taste
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 large carrots, cut into ¼ inch rounds
• 10 cloves of garlic, minced
• 1 (750 milliliter) bottle red wine
• 1 (28 ounce) can whole peeled tomatoes with juice
• 1 (10.5 ounce) can condensed chicken broth
• 1 (10.5 ounce) can beef broth
• 5 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh thyme

DIRECTIONS:
• Sprinkle shanks with salt and pepper. Heat oil in heavy large pot or Dutch oven over medium-high heat. Working in batches, cook shanks until brown on all sides, about 8 minutes. Transfer shanks to plate.
• Add onions, carrots and garlic to pot and saute until golden brown, about 10 minutes. Stir in wine, tomatoes, chicken broth and beef broth. Season with rosemary and thyme. Return shanks to pot, pressing down to submerge. Bring to a boil, then reduce heat to medium-low. Cover and simmer until meat is tender, about 2 hours.
• Remove cover from pot. Simmer about 20 minutes longer. Transfer shanks to platter, place in warm oven. Boil juices in pot until thickened, about 15 minutes. Spoon over shanks.© Recipe courtesy of S. Hodge at Allrecipes.com

MARCH WINE CLUB PAIRING:

Arendsig GrenacheBold wine Style logo
Arendsig
Inspirational Batch #2
Grenache
South Africa

BOLD WINE STYLE

The western cape of South Africa is one of the most terroir-diverse places, with the oldest viticulture soils and two oceans influencing the climate and endless mountain ranges carving out numerous micro-climates. Founded in 1853, Robertson is dubbed the ‘valley of vines and roses’’ with similar temperatures ranges as Napa Valley, California. The Bonnievale ward is influenced by the Meso-climate everyday, a southeastern breeze during the summer and morning fog in the winter, bringing temperature variations. It is also influenced by the Langeberg and Riversonderend Mountain range and Breede River that runs through the valley. All Arendsig Single Vineyard wines are made with minimal interference throughout the vinification. Maturation takes places in natural vessels to bring through the unique vineyard characteristics, that is specific to the site. The handcrafted approach by human nature helps to add to the final balance of this unique product.

winemaker Lourens Van Der Westhuizen“On the nose, violets, plums, cherry with a palate of fleshy, syrupy texture and elegant finish. Aged six months in concrete tanks, no contact with wood.” – Lourens Van Der Westhuizen, Winemaker

Winemaker: Lourens Van Der Westhuizen
Appellation: Robertson, South Africa
Varietal: 100% Grenache
Analysis: 14.03% alcohol / volume
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases, 4 free tasting tickets and special discounts to attend wine tasting events, classes and more!

 

Spicy Salmon with Asparagus

WC-March-2015

spicy-salmonINGREDIENTS:
•  2 Salmon fillets, about 1.5 pounds
•  ¼ pound Asparagus
•  ¼ pound red potatoes
•  2 tablespoons olive oil
•  ¼ teaspoon Paprika
•  Salt and Pepper to taste
•  2 garlic cloves chopped

DIRECTIONS:
Marinate the salmon fillets in a bowl with a tablespoon of olive oil, piri piri (or hot sauce), chopped garlic, paprika, and salt and pepper to taste.  Cover it and let it marinate in the fridge for about 2 hours.

Take out of the fridge and place the salmon on a greased baking sheet, preheat the oven to 350 degrees Fahrenheit.

Slice the red potatoes into quarters and season them with salt and pepper to taste and the other tablespoon of olive oil and place on the baking sheet. Chop the asparagus in halves and add them to the baking sheet.

Once ready, place the baking sheet in the oven and let it cook for about 23-25 minutes, or until the salmon is well done and the potatoes have browned a bit.
Serve on a plate and enjoy!

QuintaGarridaReserva_redQuinta da Garrida
Reserva Red
Dao, Portugal

Bold_stickerBacalhôa Vinhos de Portugal, S.A., one of the biggest and most innovative wine-making companies in Portugal, has developed a range of wines throughout the years that has ensured a solid reputation and the preference of national and international wine lovers. A family controlled company dating back to the 1920s, they produce wine in the same way we enjoy it: for friends and amongst friends, in our daily lives and in special occasions.  The single estate of Quinta da Garrida in Dão is located in Vila Nova de Tazém, with granitic, light and poor soils, typical from the region, this land allows Bacalhôa to create wines with very specific characteristics.   Ideally pairs well with traditional Portuguese cuisine.

Francisco-AntunesDeep ruby color. Exuberant nose with light floral and ripe fruit nuances.  It also shows some toastiness from the wood where it aged.  Elegant palate with notes of ripe fruit. Full-bodied and persistent aftertaste,” winemaker, Francisco Antunes.

Winemaker: Francisco Antunes
Appellation: Dao, Portugal
Varietal Blend:  70% Touriga Nacional, 30% Tinta Roriz
Analysis: 13.5% alc/vol
Critical Acclaim: Bronze Medal International Wine Challenge 2013