December Recipe - Roasted Turkey and Vegetable Soup

This recipe takes a long time to prepare, but the rewards are worth every bit of the effort.

1 turkey carcass

2 large onions, quartered

4 large celery stalks

4 large carrots. Thick pieces need to be halved lengthwise.

5 garlic heads

Olive oil

1 large leek

8 bay leaves

½ Tbsp black peppercorns

1 Tbsp dried thyme

1 Tbsp soy sauce (or more to taste)

1½ cups Fenn Valley Riesling or Lakeshore Demi-Sec

1 cup Maftoul – middle eastern couscous

Preheat the oven to 400°. Place the carcass on a foil lined baking sheet. Arrange the vegetables around the carcass. Remove the papery shell from the garlic bulbs, cut the tops of the cloves off, sprinkle with olive oil, and add to the baking sheet. Bake for 35 minutes, flip everything over (except the garlic bulbs) and roast for another 25 minutes.

The vegetables should be caramelized but not charred, and the carcass should be well browned.

Add the carcass to a stew pot that can hold at least 10 quarts. Cut the onions and vegetables into small pieces and add to the pot. Squeeze the roasted garlic out of the individual cloves into the pot. Add water until the carcass is nearly covered with water (approx 8-9 quarts).

Remove the green top and the root of the leek. Slice lengthwise and rinse to remove dirt and sand. Thinly slice the leek crossways and add to the pot along with the peppercorns, thyme, and soy sauce. Cover and bring to a boil. Gently boil for 6-7 hours.

Remove the bones and vegetables by straining through a colander. Pick out the bones, peppercorns, and bay leaves. Mash the vegetables and return to the broth. Add the wine. Bring to a boil and add the Maftoul. Reduce the heat and boil gently with the lid ajar for 1-1½ hours, stirring occasionally, until the couscous have swollen to ¼ to 3/8 inch in diameter.

Serve this hearty soup with fresh baked bread and Capriccio, Dry Riesling, or Riesling.

November '09 Recipe - Grilled Venison

Grilled Venison

This recipe calls for “wine soaked oak beans”, which we make available at the Fenn Valley winery whenever we empty our wine barrels. These are small cubes of oak that have been soaked in wine for 6-12 months while the wine was aging in oak barrels. The oak beans are added to the grill when the food is nearly grilled, and the smoke adds a unique character that cannot be obtained from wood chips alone. If using a gas grill, the oak beans may have to be added earlier to ensure that they begin smoking several minutes before the food is completely cooked.

* 2½-3Lb venison “steaks” cut into ¾” thick pieces

* 2 cups buttermilk

* 2 Tbsp unflavored meat tenderizer

* 3 Tbsp Garlic-Pepper seasoning (mix of granulated garlic, black pepper, and salt)

* ½ cup wine soaked oak beans

Mix the buttermilk and meat tenderizer in a 1gallon ziplock baggie. Add the meat, expel the air and seal. Allow to marinate in the refrigerator for 8-24 hours, flipping the package several times.

Remove the meat and blot dry with a paper towel. Sprinkle all sides with the garlic-pepper seasoning. Grill on a medium-hot grill for 6-8 minutes, covered. Flip and grill, covered, for 2 minutes. Add the oak beans to the hot coals, cover, and grill for an additional 4-6 minutes. Remove and serve. The meat should be slightly pink, do not allow it to overcook.

Serve with Fenn Valley Meritage or Fenn Valley Dry Riesling.