Pre-Memorial Invitational TastingMay 19, 2018 -We invite you to join us for our annual Pre-Memorial Invitational Tasting for club members, priority ... Read More >> Memorial Day Weekend Open HouseMay 26, 2018 - May 28, 2018Join us for our annual Memorial Day Weekend Open House. We'll be pouring a couple of our whites, and ... Read More >> May Wine Club ShipmentsMay 07, 2018 -You've been patiently waiting and the time has come ~ May Wine Club Shipments begin going out today! Read More >>
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Seared Veal with Raspberry and Wine Reduction SaucePaired with ArborBrook Origin 1866 Pinot Noir Serves Four "For me, this recipe is a healthy twist to one of my favorite dishes in Switzerland, Veal Schnitzel. No breading and no mushroom sauce, but still very tasty and enjoyable!" ~ Angelina Ingredients 1 1/2lbs veal, thick cut, 1/4 inch (leg cut is fine) Sea salt Fresh ground pepper Olive oil ArborBrook Origin 1866 Pinot Noir Crisp sage leaves for garnish (optional) Instructions Most butchers carry veal and leg cut meat at 1/4 inch, which works well. Dry veal and salt and pepper both sides of cut (to taste). Bring olive oil to near smoke over medium-high to high heat in a large frying pan. Sear 1 - 2 steaks at a time, do not overcrowd, about 2 minutes per side. Be careful to not overcook! Pull and place on foil tented plate and continue with more oil, if needed, to sear the rest of the steaks. When done, place in oven at 175° to keep warm. In same pan, over high heat, bring 1 cup ArborBrook Origin 1866 Pinot Noir to boil and reduce by half. Add raspberries to reduction and boil for one minute. Puree mixture in blender and then run through a fine mesh screen to remove seeds. Optional - in a small pan over medium-high heat, place 4 tablespoons of butter in pan and add 8 - 12 fresh sage leaves. Fry until crisp and butter begins to turn brown. Refridgerate butter for later use served at room temperature on bread. Plate veal and drizzle with sauce. Add sage leaves for garnish. |