Rack of Lamb
Makes 4 Servings
Ingredients
1 (7 bone) rack of lamb, trimmed and frenched
2 tbsp (30 ml) ground coriander
2 tbsp (30 ml) ground cinnamon
1 tbsp (15 ml) ground cumin
1 tbsp (15 ml) ground nutmeg
1 tbsp (15 ml) black pepper
1 cup (250 ml) Cabernet/Shiraz wine
1/3 cup (80 ml) honey
Coarse sea salt to taste
Preparation
Preheat oven to 400° F (200° C). Season lamb with sea salt, mix remaining spices and rub over lamb. In a medium cast iron skillet over medium high heat, sear lamb on all sides until evenly browned. Place skillet with lamb in the preheated oven, and roast 30 minutes, or until the internal temperature has reached a minimum of 145° F (63° C). Remove lamb from skillet, reserving juices, and allow to rest 10 to 15 minutes before slicing ribs. Place skillet with juices over medium heat, and stir in wine and honey. Cook until reduced by about half. Drizzle over ribs to serve.
Oven-Roasted Portobello Mushrooms with
Red Wine Blue Cheese Sauce
Makes 6 Servings
Ingredients
12 large portobello mushrooms, peeled
1/4 cup (50 ml) olive oil
3 tbsp (45 ml) unsalted butter
2 cloves garlic, minced
2 lbs (1 kg) spinach, washed and stemmed
1 tbsp (15 ml) thyme, chopped
1 tbsp (15 ml) rosemary, chopped
1/4 cup (50 ml) grated aged cheddar cheese
1 cup (250 ml) tomato sauce
Red Wine Blue Cheese Sauce
2 cups (500 ml) Cabernet Sauvignon
1 shallot, finely minced
1 tsp (5 ml) crushed black peppercorns
1 leek (white part only), finely minced
1 bay leaf
2 tbsp (30 ml) blue cheese
1 tbsp (15 ml) unsalted butter
kosher salt and white pepper to taste
Preparation
Combine the portobello mushrooms with the olive oil in a large bowl and toss to combine thoroughly. Place the mushrooms on an ovenproof tray and bake for 15 minutes, or until they are golden brown. Meanwhile, in a large sauté pan set over medium heat add the butter. When the butter is frothy add the garlic and sauté until it is golden brown. Sauté the spinach with the garlic until it has wilted, about 2 minutes. Toss the herbs with the spinach and remove the pan from the heat. Divide the sautéed spinach among the portobello mushrooms then sprinkle the aged cheddar cheese. Make 6 stacks of 2 portobello mushrooms with spinach/cheese topping. Spoon over the tomato sauce and red wine blue cheese sauce.
Red Wine Blue Cheese Sauce
Pour the wine into a small saucepan and bring to a boil over high heat. Add the shallot, pepper, leek and bay leaf. Reduce the liquid until 1/4 cup (125 ml) remains. Strain the liquid into another small pot. Add the cheese and the butter and warm the sauce over low heat until they have melted. Blend the sauce with a whisk and season with salt and pepper.
Venison Burger with Eggplant and Oka
Makes 6 Servings
Ingredients
2.25 lbs (1.2 kg) venison shoulder or leg, ground
1/2 lb (250 g) pork, ground
2 eggs
2 tbsp (30 ml) olive oil
2 tbsp (30 ml) grainy mustard
2 tbsp (30 ml) rosemary, chopped
kosher salt and white pepper to taste
1 tsp (5 ml) cumin seed, ground
1 tsp (5 ml) ground ginger
1 tsp (5 ml) ground paprika
1 tsp (5 ml) ground coriander
Oka Cheese Disk
1 eggplant, cut into 6 disks
2 tbsp (30 ml) kosher salt
1 tbsp (30 ml) olive oil
1 clove garlic, finely chopped
kosher salt and white pepper to taste
6 slices Oka cheese
Preparation
Mix all ingredients until well combined. Form the mix into 6 burgers and refrigerate until ready to grill. Preheat grill to medium-high. Place the venison burgers on the grill and cook to your desired degree of doneness, 8-10 minutes per side. When the venison patties are just about ready, place one eggplant and Oka cheese disk (see below) on each burger. Allow the cheese to melt slightly and serve.
Oka Cheese Disk
Sprinkle the eggplant with salt and allow to sit at room temperature for an hour. Rinse the salt from the eggplant under cold running water and pat dry. Brush the eggplant with olive oil on both sides. Sprinkle with garlic and season with salt and pepper. Preheat oven to 475° F (240° C) Place the eggplant on a baking tray and cook in the oven for 10 minutes per side. Remove and let cool slightly. Top each slice of eggplant with a slice of Oka.