Not only does October begin Texas Wine Month, but it also brings us the start of deer season beginning with bow hunting. That being said, it only seems fitting to bring you a favorite game recipe. This is a quick bourguignon recipe that uses venison instead of beef and is absolutely scrumptious. If you have any venison steak or back strap hanging around from last year, clean the freezer out and make room for this year’s harvest!
Helpful Hint: Do not skip the butter or the bacon. Venison is so lean that to make this recipe work, you must add in some fats. Feel free to adjust the amount you want to use, but do not skip them all together!
1-2 lbs venison (back strap or steak)
1 cup frozen pearl onions
1/4 teaspoon pink salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon brown sugar
4-6 tablespoons of butter
4 slices of bacon (we recommend Pederson’s Natural farms) sliced into several 1″ squares
1 package of button mushrooms sliced
3 garlic cloves, minced
chopped fresh thyme
1 tablespoon of tomato paste (no added salt)
1/2 cup dry red Texas Wine
1 cups low sodium beef broth
2 tablespoons of water
1 tablespoon of all purpose flour
Set out frozen pearl onions to thaw
Cut venison into 1-2″ cubes, or preferred bite size
Pat meat dry with a paper towel. Sprinkle with 1/4 teaspoon of salt and pepper.
Heat dutch over or deep cast iron skillet over medium heat.
Melt butter in pan.
Add seasoned, cubed, venison meat to pan and brown evenly on each side.
Remove venison from pan, and set aside in warm place.
Add bacon square to pan, sauté for 2 minutes.
Add mushrooms to the pan and sauté until brow, stirring occasionally so that mushrooms do not stick to pan.
Add garlic, thyme, and brown sugar to pan and stir constantly for one minute.
Add tomato paste. Cook for one minute. Pour in 1 up of dry red Texas wine, and bring to a boil. You will need to scrape the pan occasionally to loosed up any frond (brown bits).
Cook until liquid has reduced by half.
Add thawed pearl onions and beef broth, bring to a boil. Cook for 2 minutes.
Combine flour and water in small bowl or cup. Whisk with fork until smooth. Add the flour-water mixture and cook until sauce has thickened.
Return browned venison to pan.
Reduce heat and simmer for 15 minutes, stirring occasionally.
Serve over a bed of mashed potatoes, rice, or egg noodles.
Pair with your favorite red wine from Brennan Vineyards! We recommend the Super Nero or Tempranillo!
For those of you who didn’t know, underneath the Austin House Event Center there is a full 2800 square foot basement that was originally purposed for case storage.
In the recent years, quenching Texans’ thirst for Texas wines had become an uphill battle and Brennan Vineyards wine production quickly outgrew our wine storage. A good but problematic issue to have!
In the spring of 2016, Brennan Vineyards received a grant from the Comanche Economic Development Council that would help to grow our business in terms of a new and much larger case storage facility (64,000 cubic feet) and help with the purchase of a new bottling line to be housed in the former barrel room of the winery (more details coming soon).
And with the new case storage facility up, we were suddenly left with a sad and empty basement that would soon become the new home of the Brennan Vineyards barrels (which for the past few years we have been hiding in every open space possible). Inspired by beautiful sub-surface barrel storage and tasting venues of some of the greater known wine regions, we set out on a renovation journey to create a beautiful barrel room and private tasting venue.
The Colors: Benjamin Moore Paint Nature’s Scenery (walls and ceiling) and flat black (floors)
Special Features: Romantic Lighting, Strategic Spotlights, Sliding Barn Wood Door, Custom Sawhorse Tables (together make a grand 40 foot table), Antique Early American Corner Cupboard (awards cabinet)
We are thrilled to say that the Cellar is officially ready for our ‘Annual Barrel Tasting’ at the Holiday Wine Club Pick Up Party and we cannot wait to share it with you!
What a transformation!
Big Thanks to all who worked so hard on this project and never gave up when things didn’t go the way we imagined (many, many, times). Take a look at the gallery below to see the before and after photos.
Prep, Paint, and Lighting by Jackie Middleton and crew.
Custom Woodwork by Travis Conley