Pairing the Mitten: Wine and dine with Michigan culinary fare - Fox 2 News Headlines

Pairing the Mitten: Wine and dine with Michigan culinary fare

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Foodies at heart are invited to stroll through the Michigan inspired wine and food stations set up throughout the Fox Theatre during Pairing the Mitten on Wednesday, January 15 at 6 p.m.

Local wine makers including: Chateau Chantel, St. Julian, Fenn Valley, Tabor Hill, Mackinaw Trails Winery, J. Trees Cellars, Sandhill Crane and Black Star Farms have selected unique wine pairings for the event that are sure to please the palate. Culinary delights will be prepared by Executive Chefs from Olympia Entertainment and Motor City Casino Hotel.

Tickets ($95) are on sale now. Visit for more information.

Bison Bolognese w/ Pappardelle Noodles

2 ounces olive oil
1/4 lb pancetta (or bacon), small dice
1 carrot, small dice
1 celery stalk, small dice
1 small onion, small dice
2 pound ground bison
2 cups red wine
2 teaspoons garlic, minced
2 teaspoon thyme leaves, chopped
2 teaspoons rosemary, finely chopped
1 spring of fresh basil leaves, chopped
2 - 28 ounce can whole peeled plum tomatoes
1/4 cup beef stock
2 cups heavy cream
½ cup pecorino romano, grated
1 pound pappardelle
1/2 cup shaved parmesan cheese

1. Heat oil in a large sauce pot over medium heat. Add pancetta and sauté for 3 minutes.

2. Add carrots, celery and onions and sauté until softened but not browned.

3. Add ground meat and salt to taste. Cook, crumbling meat, until it has just has browned.
4. Add wine to deglaze pan and scrape bottom of pan.

5. Once wine has evaporated add herbs and tomatoes and simmer until liquid is almost evaporated.
6. Add cream and grated cheese and bring to a simmer. Continue to for 10-15 minutes or until desired consistency is reached. Season with kosher salt and pepper to taste.

7. Cook pasta according to the instructions. Drain, leaving a bit of water in the pasta, and toss with the sauce.

8. Top with Parmesan cheese and serve.

Prosciutto Wrapped Venison Tenderloin with Cherry-Red Wine Reduction

2 venison tenderloins, patted dry
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
8 sprigs fresh thyme
3 cloves garlic, crushed
8 thin slices of Prosciutto
1/4 cup onion, finely chopped
3/4 cup dry red wine
1/2 cup beef stock, preferably homemade
1/2 cup dried cherries
1 tablespoon honey

1. Marinate venison in olive oil, garlic and 4 sprigs of thyme overnight.

2. Preheat the oven to 350°F.

3. Generously season the tenderloins with the salt and pepper. Heat 2 tablespoons of the olive oil in a large oven proof skillet over medium-high heat

4. Place the venison in the skillet and sear until golden brown, about 2 minutes per side.

5. Transfer the skillet to the oven for 7 minutes, or until the venison is medium rare, or has reached an internal temperature of 125 F. Remove from the oven; tent loosely with aluminum foil and allow to rest for 5 minutes.

6. Meanwhile, heat olive oil in a wide, shallow sauté pan over medium heat.

7. Add the onion and remaining thyme. Season lightly with salt and pepper, and cook, stirring constantly, for about 30 seconds.

8. Add the wine and broth; bring to a boil. Reduce the heat to a simmer and cook, stirring frequently, until reduced by half.

9. Stir in the cherries and honey and cook on medium-low heat for 5 to 7 minutes, stirring occasionally.

10. Cut the tenderloins into 1/4" slices and plate, fanned out across the surface. Spoon the sauce over the venison and serve.

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