November is here, and deer season is in full swing once again. With it comes the opportunity to pair the amazing flavor profile of a truly American grape varietal, Norton (vitis aestivalis), with one of North America’s favorite game meats, venison.

Wine-lovers have long maintained that the flavors of food are enhanced when paired with wines made in the same general area, so it’s no surprise that venison pairs so well with Norton.

With the deep, dark red color, and hearty flavors Norton is famous for, it’s a great match for game meats. St. James Winery’s Norton boasts the earthy aroma of berries and flavors of vanilla, black cherries, blackberries, and pepper—plus a wonderful oakiness from 18 months spent in the barrel—to enhance the character of the meat.

“Terroir is a wine term for the particular personality that the soil and climate of a geographic region impart to wines made locally. Terroir is also found in meats and other foods. So for a perfect pairing, serve venison from native deer with Norton from native grapes,” said St. James Winery’s executive winemaker Andrew Meggitt. “Norton and deer thrive in and on the soil here, so it’s natural that they complement each other.”

The complementary nature of the pairing is intensified when Norton is used in the preparation of the venison entrees. In order to make it easier for customers to cook with Norton, St. James Winery has developed several recipes that feature Norton wine with venison burger, steaks, and roast, in the list of ingredients.

St. James Winery, the largest and most awarded winery in Missouri, has been making exceptional wines for more than 40 years. St. James Winery wines are sold in stores throughout the South and Midwest. The winery can be found online at www.stjameswinery.com. Norton officially became the Missouri State Grape on July 11, 2003.

Recipes Following:
•Venison with Norton Sauce
•Venison Pot Roast
•Venison Steak Soup with Norton
•Norton Venison Stew
•Norton Venison Chili

Download the Word .doc: http://www.stjameswinery.com/newsletter/st_james_winery_2011_norton_venison.doc
Norton Bottle Shot: http://www.stjameswinery.com/wp-content/uploads/2011/02/norton_high_res.jpg
Wine Glasses JPG: http://www.stjameswinery.com/newsletter/norton_glasses.jpg

VENISON WITH NORTON SAUCE
Ingredients
• 2 tablespoons shallot, minced
• 1 teaspoon minced garlic
• 3 tablespoons blackberry jam
• 1 cup St. James Winery Norton Wine
• 1 cup beef stock
• 1 tablespoon butter
• salt and ground black pepper to taste • 4 (1/2 pound) venison steaks • 1 tablespoon chopped fresh rosemary

Instructions

1. Heat shallots, garlic, jam and red wine in a saucepan over medium-high heat. Simmer until reduced to 1/2 cup of liquid, about 15 minutes.
2. Strain liquid through a fine mesh sieve and set aside.
3. Heat the beef broth in a separate skillet over medium-high heat until reduced by half, 15 to 20 minutes.
4. Whisk the two reduced sauces together, and stir in the butter.
5. Season with salt and pepper.
6. Light a grill or heat a skillet over medium-high heat.
7. Cook the venison steaks until they are beginning to firm, and are hot and slightly pink in the center, 3 to 4 minutes per side.
8. An instant-read thermometer inserted into the center should read at least 145 degrees F. Ladle sauce over steaks, garnish with rosemary.
 

VENISON POT ROAST
Ingredients
• 1 3 pound venison roast
• 2 cloves garlic, sliced
• 2 onions, chopped
• 4 potatoes, cubed
• 6 carrots, peeled and chopped
• 1 bay leaf
• 1 cup St. James Winery Norton Wine

Instructions
1. Soak the venison roast in milk for at least two hours in a glass bowl in the refrigerator.
2. Rinse the roast and brown in lightly oiled Dutch oven.
3. Remove the roast, lower the heat and sauté the garlic in the Dutch oven.
4. Add onions, potatoes and carrots. Cook until lightly browned.
5. Add the browned roast, bay leaf, wine and enough water to cover the meat and vegetables.
6. Cover and cook over medium low heat for 1 hour per pound of meat.
 

VENISON STEAK SOUP WITH NORTON
Ingredients
• 4 tablespoon butter
• 1/2 pound mushrooms, sliced
• 1 tablespoon olive oil
• 1 pound venison steaks, cut into cubes • 1 onion, chopped • 1 cup carrot, chopped • 1/2 cup celery, chopped • 1 cup potato, peeled and chopped • 6 cloves garlic, pressed • 3 16 ounce cans beef broth • 1 1/4 cup water • 1 8 ounce can tomato sauce • 1 cup St. James Winery Norton Wine Instructions 1. In a large pot or Dutch oven melt butter over medium heat.
2. Add mushrooms and sauté about 2 minutes. Remove from pot.
3. Add oil and brown venison cubes.
4. Add onion, carrot, celery, potato and garlic. Sauté about 15 minutes.
5. Add broth, water, tomato sauce and mushrooms. Bring to a boil.
6. Reduce heat and add wine. Simmer about 10 minutes and serve.

NORTON VENISON STEW
Ingredients
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves minced garlic
• 1 pound venison, cut into strips
• 1 (28 ounce) can diced tomatoes
• 1 pound mushrooms, sliced
• 1 cup St. James Winery Norton Wine
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1/4 teaspoon dried tarragon
• 1/4 teaspoon salt

Instructions
1. Heat olive oil in a large skillet over medium heat; cook and stir the onion and garlic in the hot oil until the onion is translucent, about 5 minutes.
2. Add the venison to the skillet; cook and stir until evenly browned.
3. Stir the tomatoes, mushrooms, wine, thyme, sage, tarragon, and salt into the mixture.
4. Cover the skillet and allow the mixture to simmer until the venison is tender, 30 to 40 minutes.

NORTON VENISON CHILI
Ingredients
• 1 1/2 pounds ground venison
• 1 tablespoon olive oil
• 1 chopped yellow pepper
• 1 chopped small red onion
• 1 tablespoon minced garlic
• 1 (1-1/4 ounce) package chili seasoning mix • 2 tablespoon chili powder • 1/2 teaspoon crushed red pepper flakes • 1 (16 ounce) can diced tomatoes • 2 (16 ounce) cans chili beans in sauce • 2 cups St. James Winery Norton Wine • sour cream • grated sharp cheddar cheese • sliced green onions Instructions

1. Sauté onions and bell peppers in olive oil until tender.
2. Add ground venison and brown slowly over low heat, stirring often.
3. Add garlic and cook until ground venison is thoroughly cooked.
4. Add chili seasonings, chili powder, crushed red pepper, tomatoes, beans and red wine.
5. Bring to a boil, then reduce heat and simmer for 3 hours.
6. After 3 hours taste and add salt and pepper. Then add sugar to round out flavor.
7. Serve with sour cream, shredded cheddar cheese, and/or sliced green onions.

Contact: Gina Prosch
Telephone: 800-280-9463, ex 3388
gina.prosch@stjameswinery.com
http://www.stjameswinery.com

St. James Winery, Inc.
540 State Route B
St. James, Missouri, USA 65559