The winner recipe to pair Bock Capella Cuvée

Venison with blueberry and home made potato fritters

Bock Cellar in Villány wine region announced its recipe contest in December, and as they reported, loads of recipes arrived from all over the country, some from abroad, even from Norway. The aim of the competition was to find the ideal match for the 2008 vintage of Cabernet Franc based flagship blend of the cellar called Capella. The jury considered several criteria: originality, appearance, harmony of flavours, the overall impression and of course the meal had to fit the wine. They also checked if the meal is relatively easy to prepare.

The three best recipes

According to the jury’s decision the first three recipes are the following:

  1. Venison with blueberry and home made potato fritters, sent by János Marton
  2. Pancakes of walnut with red wine sauce, sent by Emőke Ludányi
  3. Beef cheek with celery purée and roasted paprika jus, sent by Dávid Kisuti

The winner has received a weekend stay at Bock Hotel Ermitage for two persons and of course a bottle of Capella Cuvée, while the second and third also have received valuable Bock gifts.

Venison with blueberry and home made potato fritters

Ingredients

800 g back of venison without bone
250 g fresh blueberries, 1 onion
200 g porcini, 100 g champion mushrooms
1 carrot, 1 turnip
½ celery, ½ kohlrabi
salt, pepper, parsley, fresh ginger, thyme, rosemary, juniper
3 tbs honey, 5 tbs olive oil, 3 tbs butter
50 g butter, 80 g flour

Potato fritters
600 g potato
150 g sour cream (cream fraiche)
250 g flour
1 pinch of baking soda
1 pinch of freshly ground pepper
1 pinch of salt
1 tbs finely chopped parsley
3 dl oil for frying

  • Clear the back of venison and tie it up with a piece of string. Salt it and rub it with ground pepper. Heat the oven to 95 ºC. Fry the meat in a pan with little oil for a minute to get a crust all over. Place the meat in the oven with the pan (or place it on a baking tray) for 110 minutes.
  • For the sauce clear the vegetables and cut them into small slices. Fry the onion on oil and butter, then add the sliced vegetables. Fry them together for a few minutes. Add the spices. Pour some water onto the vegetables and cook them over low heat. Fry the flour on the butter. After 75 minutes add the fried flour to make the sauce thick. Sieve it and boil it again, add the blueberries and a little honey.
  • For the garnish cook the potatoes in water. Peel them and grate them. Mix the grated boiled potatoes in a large bowl with all the other ingredients. Work it thoroughly to give a dough. It it is too soft, add a little flour. Use an ice cream spoon to make round portions. Fry them in oil on medium heat until the fritters or “doughnuts” turn into golden brown
  • Leave to roasted meat for 10–15 minutes to rest, and slice it then.
  • Place the venison on the plate with some fritters, and cover the meat with the blueberry sauce.
  • Enjoy the dish with Capella Cuvée!

Bock Capella Cuvée, 2008

The great selection of the cellar, made only in exceptionalyears. Made from selections from Fekete-hegy Cabernet Franc (60%) and Jammertál Cabernet Sauvignon (30%) and Merlot (10%) matured for 24 months in new oak barrels. A full-bodied, concentrated wine with an incrediblewealth of aroma and depth of flavour. It is characterized by a deeply intense colour verging on black in which tobacco and milk chocolate appear alongside overripe fruit. Alongside the dried fruits, chocolate is a dominant element of its flavour.

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