A big part of our region, here in the Meramec Highlands, is the great outdoors. A family-friendly, fun place to explore near St. James Winery is Maramec Spring Park where trout are raised and released. Visitors are welcome to fish there and here is a quick, yet delicious way of enjoying the day’s catch!


  • 1.5 lbs trout – 2 fish fillets, keep skin on the bottom
  • 2 tbsp extra virgin olive oil
  • tbsp Italian herb seasoning
  • 1/2 tsp salt
  • 4 diced garlic cloves
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp fresh, chopped parsley
  • tbsp St. James Winery Sauvignon Blanc
  • tbsp butter at room temp


  1. Start by seasoning trout fillets with Italian herbs and salt.
  2. On medium heat, warm olive oil in a large skillet that has a lid (lid will need to be used later). Once pan is hot, add fish fillets flesh side down and skin side up. Cook for 3 to 5 minutes. Flip fish to skin side down. Cook for 2 to 4 minutes.
  3. Remove the skillet from heat. Cover skillet with lid and allow trout to sit for 5 to 10 minutes until completely cooked and flaky.Carefully remove fish from skillet, separating the fish from the skin. Place trout on serving platter. Remove fish skin from skillet. Allow cooking oils to remain in pan.
  4. Add lemon juice, diced garlic and St. James Winery Sauvignon Blanc to the skillet with remaining oil. Cook on medium to low heat for about 1 minute. Remove from heat. Add 1 tbsp of fresh parsley and butter – stirring until butter is melted.
  5. Top fish with cream sauce, sprinkle 1 tbsp of remaining parsley over trout and enjoy paired with a glass of St. James Winery Sauvignon Blanc.
St. James Winery, dry red wine, red wine, venison, Red Wine Venison Chili,

With deer season upon us, we have the ideal recipe to warm you up. The ingredients in our venison chili are pantry staples, making it an easy-to-create recipe sure to satisfy.


  • 6 strips bacon, diced
  • 2 1/2 pounds leg or shoulder of venison, cut into 1/2-inch cubes
  • Salt and pepper
  • 1 cup chopped onions
  • 1 cup chopped green bell peppers
  • 2 garlic cloves crushed
  • 1 cup dry red wine, like Estate Norton or Pioneer Red
  • 2 tablespoons tomato paste
  • 1 (14.5 ounce) can diced tomatoes
  • 1 (10.5 ounce) can beef broth
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 cup grated Sonoma Jack cheese

Additional Comments: This is a bean-less chili but 1 can of red chili beans could be added. Cayenne pepper adds some heat but can be omitted or increased based on heat preference.


In a large saucepan or Dutch oven, cook the bacon until the fat is rendered, 4 to 6 minutes. Remove the bacon using a slotted spoon and transfer to paper-lined plate to drain. Add the venison to the hot oil in the pan and cook, stirring occasionally and in batches if necessary, until well seared. Remove from the pan and set aside. Add the onions, bell peppers and garlic and sauté over medium-low heat until tender. Stir in the wine and the tomato paste. Bring the mixture to a boil. Stir in the dry spices, diced tomatoes and the beef broth. Season lightly with salt and pepper. Simmer uncovered for 35 to 45 minutes, or until the sauce is very thick and flavorful. Add the venison to the pot and cook, stirring, until just cooked through and hot, 3 to 4 minutes. Check the seasoning and serve with the grated cheese and bacon on top.