I entertain a lot, and I love to serve St. Francis Zinfandel with food cooked over a live wood
fire. The venison lends itself well to the smoky flavors from the grill and the "jammy fruit" and spice
characteristics of the zinfandel. After a few bites, guests always rave about the combination of the peppery zing
of the arugula, the sweetness of the nectarines and cherries, and how the combination brings out the wine’s
extravagantly juicy exuberance. This can be turned into a more elegant dish by using venison chops or tenderloin
in place of flank steak. |
Heat a small skillet over medium heat; add cinnamon stick, cloves, star anise, and peppercorns.
Toast, stirring occasionally, until fragrant, 3 to 4 minutes. Place spices in a spice grinder or clean coffee grinder
and finely grind.
In a glass jar, combine grapeseed oil, vinegar, honey, 1/2 teaspoon salt, and 2 teaspoons of the cinnamon-spice
mixture (reserve remaining for another use). Shake well to combine; set aside.
In a large non-reactive dish, combine venison, olive oil, rosemary, and garlic. Mix well to coat steak. Cover, place
in refrigerator, and marinate 1 to 2 hours.
Prepare a wood-fired grill. Remove venison from marinade, season with salt and pepper, and grill over wood until
medium-rare, 5 to 7 minutes per side. Remove steaks from heat and cover with foil to rest.
Meanwhile, in a large bowl, combine arugula, nectarines, and cherries. Toss with reserved vinaigrette. Transfer
salad to a serving platter.
Slice steaks thinly across the grain and place on platter with salad. Top salad with the manchego cheese and serve
with St. Francis "Old Vines" Zinfandel. |
