The Lenz Winery, one of the oldest on Long Island, has had the same winemaker, Eric Fry, since 1989. Fry's mantra is "Ripe fruit!" — and hows in the Lenz Cabernet Sauvignon. The wine has an amazing concentration of flavors, an intense raspberry and black-cherry nose, and smooth tannins that provide a long finish. In short, it's a perfect partner for Fry's deeply flavored venison stew.
In this satisfying harvest dish, venison is browned, then oven-braised in wine. Fry puts any leftovers on a roll for lunch.
If venison is not readily available, it can be ordered from most butchers or purchased online from D'Artagnan (800-327-8246; dartagnan.com).
Recipe information
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Preheat oven to 325°F. Cook bacon in heavy large pot over medium heat until fat has rendered and bacon is crisp. Transfer bacon to paper towels to drain. Reserve pot with drippings.
Step 2
Sprinkle venison with salt and pepper. Dust with flour; toss to coat. Working in 3 batches, cook venison in bacon drippings over medium-high heat until browned, about 4 minutes per batch. Transfer venison to bowl. Add oil, onion, and garlic to pot. Sauté over medium heat until beginning to brown, about 8 minutes. Return venison with any accumulated juices to pot. Add coriander, cumin, and pepper. Stir 2 minutes. Add chicken broth and bring to simmer. Cover and transfer to oven. Braise venison 45 minutes.
Step 3
Remove pot from oven; add wine, return to oven, and cook uncovered until sauce thickens slightly, about 40 minutes. (Daube can be made 2 days ahead. Refrigerate bacon. Cool daube slightly. Refrigerate uncovered until cold, then cover and keep refrigerated. Rewarm daube over medium-low heat before continuing.)
Step 4
Transfer daube to bowl; sprinkle with cilantro and reserved bacon.
