Bison Burgers with Cabernet Onions
Recipe Date: February 17th, 2017
Difficulty: Easy
Serving Size: 4
Cook Time: 00:45
Measurements: Imperial (US)
Bison Burgers with Cabernet Onions Recipe
Sommelier Mary Davidek shares her recipe for homemade bison burgers, complete with delicious Cabernet onions cooked in a skillet.
Ingredients
- 1 tbsp grapeseed oil
- 3 cups sliced onions (roughly 2 onions)
- 3/4 cup dry red wine
- 1 lb ground bison
- 2 tbsps chopped onions
- 1/4 tsp coarse kosher salt
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- 4 brioche buns or soft rolls
- 6 ozs cheese
- dijon mustard
- romaine lettuce or escarole
Directions
Heat grapeseed oil in a skillet over medium-high heat. Add onions, sprinkle with salt, and sautée for 10 minutes. Reduce heat to medium, add wine, and sautée another 15 minutes, stirring occasionally until liquid has absorbed and onions are tender. Remove from heat and set aside (can be made a day ahead and chilled).
Combine ground bison, oregano, diced onions, salt, pepper, and garlic powder (if you have any leftover liquid from the sautéed onions, you can add a splash in as well). Divide into four portions and shape into 1/2 inch thick patties. Sprinkle burgers with salt and place on a grill that has been sprayed with non-cook spray or oil, cook until desired doneness (roughly 150°F for medium). Burgers can also be cooked in an oiled large, heavy skillet over high heat, roughly two minutes per side.
Preheat broiler. Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few lettuce or escarole leaves, then the burger. Spoon onions on top of burgers, dividing equally. Cover with bun tops; press lightly.
Serve with French fries and a glass of your favorite medium to full bodied red wine, such as our Il Brigante or Napa Valley Merlot.
Recipe adapted from Epicurious
Cedar Plank Salmon
Recipe Date: May 10th, 2016
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Grilled Cedar Plank Salmon
Ingredients
- 1 large filet of salmon
- 1 cedar plank
- 1 tbsp olive or grapeseed oil
- sea salt and pepper
- sprinkle of garlic powder, parsley and dry mustard
- 1 tbsp lemon juice
Directions
- Soak the cedar plank in water or dry white wine for 1 hour prior to grilling.
- While plank is soaking rub olive oil over salmon then add all spices.
- Allow salmon to sit for 30-45 in refrigerator.
- Once cedar board is done soaking grill on each side for about 3-5 minutes.
- Add salmon to the cedar board skin side down.
- Place the board on the grill for 15-20 minutes on a 350 degree grill until salmon flakes easily.
- Remove the remaining skin and serve!
Silence of the Lamb Shanks
Recipe Date: October 26th, 2015
Difficulty: Easy
Serving Size: 4
Cook Time: 00:30
Measurements: Imperial (US)
Silence of the Lamb Shanks
From Mary Davidek
Ingredients
- 1 can of fava beans
- spinach
- broth
- salt and pepper
- 4 lamb shanks
- grapeseed oil
- 1/2 cup red wine
- 1/2 cup beef stock
- 14 ozs (1 can) Italian-style diced tomatoes
- 1 tsp Italian seasoning
- 9 cloves diced garlic
- 5 large sliced mushrooms
- 1 tbsp Worcestershire
- 1 sweet onion, cut into large slices
Fava Beans with Pancetta and Spinach
- Remove the outer skin of the fava beans, then soak them in salted water. Let soften in in the salted water for 10-12 hours. Simmer the fava beans in salted water for about 30 minutes.
- Meanwhile, sautée the pancetta and garlic.
- Add the fava beans and top with spinach leaves.
- Add broth to wilt the spinach and sauté until tender.
- Salt and pepper to taste.
Silence of the Lamb Shanks
- Coat the lamb shanks with grape seed oil and brown them in a large pan. Season generously with salt and pepper.
- Place seasoned and browned shanks into crock pot and top with the red wine, beef stock, dice tomatoes, Italian seasoning, garlic, mushrooms, Worcestershire sauce, and sweet onion.
- Set the crock pot to low for 6-8 hours.
- Remove the shanks and plate them with the sauce and fava beans, and pour yourself a nice glass of Sangiovese!
As seen in Touring & Tasting Magazine
Related Products
Sangiovese-Braised Short Ribs
Recipe Date: February 16th, 2012
Difficulty: Easy
Serving Size: 2
Cook Time: 03:30
Measurements: Imperial (US)
Sangiovese Wine-Braised Short Ribs with Cranberries and Onions
Ingredients
- 1 1/2 lbs. (4) Bone-in short ribs
- 1 tbsp. Grapeseed Oil
- 1 tbsp. Coarse Sea Salt
- 1 tsp. Cocoa powder
- 1 tsp. Paprika
- 1 tsp. ground ancho chili
- 1 tbsp. grape seed flour
- 1 cup brown onions, thinly sliced
- 1/2 cup dried cranberries
- 2 cups Sangiovese wine
- 1/4 cup aged balsamic vinegar
- 1/2 cup water
Directions
Preheat oven at 375°F.
Season short ribs with cocoa powder, paprika, ancho chili, salt, and pepper; rub all over using your hands and let stand at room temperature for 20-30 minutes.
Heat 2 tbsp. of grape seed oil over medium-high heat in a Dutch oven; sear ribs until golden and crispy, about 4 minutes on each side. Transfer to a plate and set aside.
Return pot to heat and sauté onions for a couple of minutes, then add cranberries and sauté for 1 more minute. Sprinkle grape seed flour and stir with wooden spoon. Return ribs to pot and add wine, balsamic vinegar, and water. Stir and make sure to scrape any bits from the bottom of the pot. Cover and transfer to oven; cook for 3 hours. Remove from oven and allow to rest for 5 minutes, uncovered, before serving.
Serve two wine-braised short ribs on each plate and top with cranberries and onions. Spoon some of the Sangiovese sauce and garnish with green onions.