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Take the Chill off Fall With Gascon Malbec-Venison Chili.

Rising Star Chef Jose Garces Creates Soul-Warming Recipe to Welcome the Season

MENDOZA, Argentina -- The signs of autumn are here: leaves changing color, warm evenings with cool nights and the roar of football hanging in the air. Yet nothing says fall like a steaming bowl of chili. To celebrate the season, distinguished chef Jose Garces created a venison chili recipe with Don Miguel Gascon 2008 Malbec. Gascon Malbec is a full-bodied Argentinean wine with deep violet colors, and flavors and aromas of blackberry, blueberry, plum, dark cherry and a hint of mocha. The wine is elegant and rich in texture with soft, round tannins and a long velvety finish, making it an ideal addition to wild game stews, such as that of Garces'. What's more, those same qualities ensure that Malbec is a perfect partner to the finished product.
[TABLE OMITTED]


Method:

Add vegetable oil to large pot over medium-high heat. Add venison stew meat and cook until browned on all sides, stirring every 3-4 minutes. When meat is browned, remove from pot and drain. Return pot to medium high heat. Add onion and cook until lightly caramelized, about 5 minutes, stirring frequently. Add garlic and cook until lightly toasted, about 1 minute. Add ground cumin and ground coriander and cook until very fragrant, about 2 minutes. Add tomato paste and one cup of veal stock and cook until most of the veal stock is evaporated and the tomato paste is lightly caramelized, about 6-8 minutes. Add Malbec wine reduction and remaining veal stock and bring to a boil. Reduce heat to medium-low and return meat to the pot. Cook over medium-low heat until venison is very tender and the liquid has reduced by about 1/3. Fold in poblano chile, chile de arbol powder, pinto beans and black currants and cook for an additional 15 minutes. Season to taste with salt. Serve immediately.
Malbec Wine Reduction: <

1 <
bottle Gascon 2008 Malbec
2 ea <
Shallots, peeled and chopped
6 ea <
Fresh Thyme Sprigs


Combine all ingredients in a medium saucepot and reduce to 1 cup. Strain through a chinois and reserve.

To serve:

Serve in warmed bowls with white rice and garnish with grated queso fresco. Enjoy with Gascon 2008 Malbec.

For more information about Don Miguel Gascon 2008 Malbec, visit, www.gasconwines.com.
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Publication:Business Wire
Article Type:Recipe
Geographic Code:3ARGE
Date:Oct 7, 2009
Words:384
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