Vino and Venison: Wine Pairings For Your Hunter's Game

In a large, heavy saucepan, heat oil over medium heat. Add onions, garlic, and bell peppers. Cook until tender (5 to 10 minutes). Add chili powder and cumin and cook, stirring frequently, for 2 minutes. Add the venison, tomatoes, and chipotle peppers. Heat to boiling. Add a little water if it looks thicker than you like. Decrease the heat and simmer uncovered for at least 20 minutes. Season with salt and pepper.Venison Tenderloin with Blackberry Sauce 1 lb. venison tenderloin1 cup of dry red wine3 tbsp. of dijon mustard2 cups of chicken stock3 tbsp. of blackberry jamSalt and pepper to taste Mix the wine and mustard in a nonreactive dish. Rub salt and fresh pepper into tenderloin and coat with marinade. Refrigerate for at least six hours turning every couple of hours. Alternatively, the tenderloin can be cut into one-inch slices and marinated that way. Remove meat from marinade and shake off any excess. Heat two tablespoons of butter with one tablespoon of olive oil over medium heat in a large saute pan. Brown the tenderloin on each side until rare, about 5 minutes per side. Remove from pan and tent with foil. The meat will continue to cook. Quickly add chicken stock and deglaze pan. Reduce heat by half then add jam. Cook until sauce thickens, about 5 minutes. Slice tenderloin into one-inch pieces (if not already done) and serve drizzled with sauce from the pan.Balsamic-Glazed Rack of Venison 1/4 cup of balsamic vinegar2 tbsp. of olive oil1-1/2 tbsp. of ketchup1 tbsp. of Worcestershire sauceCoarsely ground pepperKosher salt1 tbsp. of canola oilTwo, 1-1/4 lb. venison racks, 4 chops each, frenched In a bowl, combine the vinegar, olive oil, ketchup, Worcestershire sauce, 1/2 tablespoon of pepper and 3/4 teaspoon of salt. Preheat the oven to 450°. In a nonreactive ovenproof skillet, heat the canola oil until simmering. Set the venison racks, bone side up, in the skillet. Sear them over high heat, turning once, until browned, about 1.5 minutes per side. Put the skillet in the oven and roast for about 20 minutes, brushing the racks 3 times with the glaze until the meat is rare and an instant-read thermometer inserted in the meat reads 125°. Cover with foil and let rest for 10 minutes. Season with salt and pepper. Add the remaining glaze to the skillet and bring to a boil over high heat, stirring to scrape up the browned bits. Cut the venison into chops and serve with the sauce. hbspt.cta._relativeUrls=true;hbspt.cta.load(410319, '7829883b-3839-4a5d-9b3d-3ace76191a00', {"useNewLoader":"true","region":"na1"});