For the red wine sauce:
Heat the oil
For the herb mashed potatoes, boil potatoes until tender. Mash with 3 tbsp butter and milk. Season, add herbs then cover and set aside in a warm place.
Meanwhile, heat a large, nonstick frying pan. Brush steaks with oil, sear on both sides and cook to your liking. Remove from pan, cover and keep warm. Add remaining butter and shallots and cook, stirring, until soft. Add wine and vinegar. Bring to a boil then add stock and Worcestershire sauce. Cook, stirring, until thickened.
Serve steaks with red wine sauce and herb mashed potato.
Add tomato paste, 2 cups red wine and beef stock. Return venison
For this recipe, once you have started the
or the orange and red wine sauce, place wine, juice, stock, sugar and
Heat sugar, wine, 1 cup water, cinnamon and lemon peel over medium heat until sugar dissolves and mixture comes to boil. Reduce heat and simmer for 5 mins or until slightly reduced. Add pears and simmer, uncovered, for 20-30 mins or until tender, turning pears occasionally during cooking so they color evenly.
Remove pears and cover to keep warm. Boil remaining liquid for about 10 mins or until syrupy. Serve pears with red wine syrup and ice-cream or heavy cream.
alved clove of garlic while warm.
Preheat the oven to
0 minutes and served warm.
For the Red Wine Sauce:
Put
arge casserole dish to keep warm.
In the same frying
br>Add the rosemary and red wine and cook for approximately 5
cook 2 minutes.
Add red wine and stir well, scraping the
Holiday Spice Syrup: Combine the water, sugar, star anise pods, allspice berries, cinnamon sticks and vanilla bean and seeds in a large saucepan and simmer over moderately low heat for 30 minutes. Remove from the heat and let steep for 10 minutes. Strain the syrup and chill.
Combine the red wine and 1 1/4 cup of the holiday spice syrup in a very large punch bowl and let stand at room temperature for 1 hour. Garnish with the pomegranate seeds and kumquat slices and serve over ice.
Add the brown sugar and red wine, then bring to a boil
eat is cooking, place the red wine and beef broth in a
br>Whisk together soaking liquid, wine and tomato paste; pour into
combine onions, 1 cup of red wine, chili sauce, brown sugar, vinegar
ll over with mustard. Pour wine and 1 cup water into
ransfer the quail to a warm platter; cover loosely with foil
In a large frying pan, cook the venison medallions with the onion in 1 Tbsp. butter until the medallions are done.
Remove the venison and keep it warm in the oven.
Add mushrooms and gravy mix (using red wine instead of water) to the pan.
Simmer for about 1/2 hour.
Make the red potatoes, and mash with the cream, butter and paprika.
To serve, add the medallions to the sauce and pour over the mashed potatoes.
Serves 6-8.
eaf,then pour in the wine and the stock.
Bring