WINE & FOOD AFFAIR RECIPES

Main Dish

Venison Chili with a Blueberry Reduction

Spicy Vines

441 Healdsburg Avenue
Healdsburg, CA 95448
spicyvines.com

The best damn venison chili that you will ever taste! The inspiration for this recipe comes from a cookbook called, "50 Pies, 50 States" by Stacey Mei Yan Fong. We deconstructed the Wyoming pie, making the chili a main dish all on it's own. We also replaced huckleberries with blueberries, which brought our wine even closer to the chili when pairing.

Venison Chili

Ingredients:
  • 1 teaspoon Olive Oil
  • 1 Yellow Onion diced
  • 1 teaspoon Bourbon
  • 1 pound Ground Venison
  • 1 pound Venison Steak cut in 1/2” pieces
  • 2 teaspoons Tomato Paste
  • 2 teaspoons Sugar
  • 1.5 teaspoons Chili Powder
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Cumin
  • 1 teaspoon Cayenne
  • 1 teaspoon Kosher Salt (plus more to taste)
  • 1 cup Beef Stock
  • 1 cup Black Coffee
  • 1 cup Tomato Sauce
  • 2 teaspoons Maple syrup
  • 1/4 cup Tahini
  • 1 teaspoon Instant Coffee
Directions:
1. In large dutch oven, heat olive oil and cook onions 5-6 minutes. 

2. Deglaze the pan with bourbon or wine and let alcohol cook off 2 mins. 

3. Add venison and cook 6-7 minutes. 

4. Stir in tomato paste, sugar, chili powder, garlic powder, cumin, cayenne and salt. Add beef stock, coffee and tomato sauce. Stir and bring to boil.

5. Add maple syrup, tahini and instant coffee. Reduce heat and simmer 20-25 minutes.

Blueberry Sauce

Ingredients:
  • 2 cups Beef Broth
  • 1 teaspoon Unsalted Butter
  • 1 teaspoon Cornstarch dissolved in 3 tsp water
  • 1 teaspoon Olive Oil
  • 2 cups Mirepoix (equal amounts chopped celery, onion, carrot)
  • 4 cups Red Wine
  • 2 cups Blueberries
  • 1 teaspoon Unsalted Butter
  • 1 teaspoon Dark Chocolate Chips
Directions:
1. Make a demi-glace by simmering broth and butter in a medium sauce pan over medium-low heat until reduced by half. Slowly add cornstarch mixture, whisking to combine. Simmer until smooth and rich; set aside.

2. In a heavy bottomed saucepan, heat olive oil over medium heat. Add mirepoix and sauté 8 minutes, until softened. 

3. Combine the demi-glace, wine and 1 cup of berries. Simmer to reduce mixture by a third; about 20 mins. Strain through a sieve and return to a clean saucepan. 

4. Just before serving, bring sauce to a simmer and add remaining 1 cup blueberries, butter and chocolate.

Directions:

Serve chili in a bowl with a drizzle of blueberry sauce over the top.

Spicy Vines

441 Healdsburg Avenue
Healdsburg, CA 95448
spicyvines.com

Cabernet Franc