by Chef Timothy Grandinetti, C.E.C.

Ingredients

• 1 venison tenderloin
• 2 cups St. James Winery Blackberry Wine
• 1/4 cup extra virgin olive oil
• 3 tablespoons soy sauce
• 4 cloves garlic
• fresh rosemary

Instructions

1. Combine wine, oil, soy sauce, garlic, and rosemary. Add venison tenderloin and marinate, refrigerated, 3 to 4 hours.
2. Remove venison from marinade and pat dry.
3. Preheat grill to 400°F.
4. Pour reserved marinade into a small pan. Over high heat, cook down to about 1/2 cup.
5. Grill meet, turning to char all sides. Allow 6 minutes per side (125° = medium rare). Let rest 10 to 12 minutes to redistribute juices within the tenderloin.

by Chef Timothy Grandinetti, C.E.C.

Blueberry Cinnamon Chutney Ingredients

• 4 cinnamon sticks
• 1 tablespoon allspice
• 1 teaspoon cloves
• 1 teaspoon coriander seeds
• 4 pounds blueberries
• 3 cups St. James Winery Blueberry Wine
• 4 cups sugar
• 2 cups rice wine vinegar
• 6 tablespoons orange zest

Red Spiced Chicken Ingredients

• 4 8-ounce chicken breasts
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh parsley
• Dr. Brownstone’s Cajun Spice Rub

Cajun Spice Rub Ingredients

• 1 tablespoon celery seed
• 2 tablespoons black peppercorns
• 2 tablespoons onion
• 2 tablespoons garlic
• 5 tablespoons smoked paprika
• 5 tablespoons sweet paprika
• 1 tablespoon cayenne
• 2-1/2 tablespoons oregano
• 2-1/2 tablespoons thyme
• 2 tablespoons sage
• 1 tablespoon kosher salt
• 1 tablespoon white pepper

Blueberry Cinnamon Chutney Instructions

1. Combine and wrap in cheesecloth: cinnamon, allspice, cloves, a coriander seeds. Tie with kitchen twine. 
2. Combine remaining ingredients with 1 cup water.
3. Bring to a boil, reduce heat, then stir until mixture is thick and reduced (1 hour).
4. Discard spice bag.

Red Spiced Chicken Instructions

1. Dredge chicken breast with spice rub.
2. Heat oil in cast iron pan, then sauté chicken and garnish with chopped fresh parsley.
3. Serve with Blueberry Cinnamon Chutney.

Cajun Spice Rub Instructions

1. Combine all ingredients, then store remainder in airtight container for future use.

by Chef Timothy Grandinetti, C.E.C.

Ingredients

• 2 12-ounce NY strip steaks
• extra virgin olive oil
• kosher salt
• black pepper
• 6 ounces roasted veal stock reduction
• 8 ounces St. James Winery Raspberry Wine
• 2 ounces raspberry jam
• 1 ounce chipotle, chopped
• salt
• pepper
• 1/2 cup figs, chopped
• 4 ounce boursin cheese, crumbled

Instructions

1. Prepare Glace de Veau: combine veal stock, wine, jam, and chipotle.
2. Cook slowly for 45 to 50 minutes. Strain and reserve.
3. While Glace de Veau is finishing, preheat grill to 400°F.
4. Season steak with oil, salt, and pepper.
5. Cook to desired doneness.
6. Garnish with chopped figs, crumbled boursin cheese.
7. Finish with St. James Raspberry Glace de Veau.

by Chef Timothy Grandinetti, C.E.C.

Blueberry Port Sauce Ingredients

• 3 cups blueberries
• 1 cup St. James Winery Blueberry Wine
• 2/3 cup brown sugar
• 1/3 cup ruby port wine
• 1 stick cinnamon

Charred Pork Chop Ingredients

• 1-inch thick pork chops
• extra virgin olive oil
• kosher salt
• cracked black pepper

Blueberry Port Sauce Instructions

1. Cook blueberries, blueberry wine, brown sugar, port wine, and cinnamon over medium heat.
2. Simmer for 20 minutes until reduced by half.

Pork Chop Instructions

1. Preheat grill to 400°F.
2. Remove chops from refrigeration and rest at room temperature for 15 minutes.
3. Season with oil, salt, and pepper.
4. For beautiful grill marks, place pork chops on grill for 3 to 4 minutes. Rotate 45° and cook for an additional 3 to 4 minutes.
5. Flip the chop and cook 3to 4 minutes, rotate 45° and cook for an additional 3 to 4 minutes or until internal temperature registers 145° to 150°F.
6. Serve with chops with blueberry port sauce.