FAISAN NOIR RECIPES

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GOLD MEDAL WINE CLUB RECIPES | PINOT NOIR DEMI-GLACE ...



Gold Medal Wine Club Recipes | Pinot Noir demi-glace ... image

An amazing sauce to pair with a number of red meat dishes. Drizzle this Pinot Noir demi-glace over tonights meal and enjoy it with a glass of La Pitchoune 2013 Pinot Noir.

Provided by La Pitchoune Winery

Total Time 105 minutes

Prep Time 15 minutes

Cook Time 90 minutes

Yield 8

Number Of Ingredients 10

• ¼ cup Canola oil
• 6 Shallots, sliced
• 2 Bay Leaves, fresh is best
• ½ bunch Thyme fresh to match Bay Leaves
#8226; 1 tablespoon whole Black Peppercorns
#8226; ½ tablespoon Coriander seeds
8226; ¼ cup Sugar
226; ½ cup Red Wine Vinegar
26; 3 cups La Pitchoune 2013 Pinot Noir
26; 1-quart Veal demi-glace

Steps:


  • Place a large saucepan over medium-high heat and coat with the canola oil. When hot, add the shallots, bay leaves, thyme, peppercorns, and coriander. Cook, stirring, until the natural moisture from the shallots is released and they begin to brown, about 10 to 15 minutes.

    Sprinkle in the sugar, stirring to dissolve. Add the vinegar to deglaze the pan, scraping up the bits in the bottom with a wooden spoon. Add the wine and simmer, stirring occasionally, until the wine is almost totally cooked out, about 40 minutes.

    Add the veal demi-glace and continue to simmer until the liquid is reduced by half, about 30 to 40 minutes.

    Strain the sauce into a clean saucepan or container and discard the solids. Serve hot over Roasted Chateaubriand or your favorite cut of red meat.

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