Venison porterhouse chop. Let me be absolutely up-front about this: I sous vided it. I'm as contemptuous of sous vide as the next guy. But it seemed like the best preparation given that I've never avoided either undercooking or overcooking every venison steak I've ever made, ever (even using a thermometer). This method brought my steak right to the medium-rare temperature I wanted and kept it there (and the strong sear I gave it at the end kept it from being too creepy). It was great, really: perfectly tender, but with that pissy venison tang. Next time I'm going to make a mushroom gravy: the only thing this seemed to lack.
I won't try to contend that my Joule isn't a toy. But as I've said in connection with my crockpot (which I insist is not a toy), I love being able to have things cook while I'm out and about at night, dinner being ready (or nearly so) when I get home. And one of the playtime aspects of the Joule is that I could check on the app to see how my venison was coming along during tonight's show's intermission. Fun!
Roast Marina di Chiogga, that greatest of squashes, on the side. And Sangre de Toro beans, laced with a liberal dose of smoked jalapeños (I have to say that, if you're going to forgo making a pot of classic New Orleans red beans, this is a really good way to cook these beans). I can't wait to get to the leftover beans in a couple of days, when the flavors will only have deepened.
I'm pretty doctrinaire about pairing venison with Barolo.
1989 Giocomo Borgogno & Figli Barolo Riserva
Pretty good vintage, huh? This is from before the days anyone thought about single vineyard Barolos, and it comes from several, some of them renowned. Borgogno isn't the greatest producer in Piemonte -- but 1989, right?
A label on the back says this bottle was "decanted" at the cellar in 2007. I have no idea what that means. So maybe I should be suspicious at how young this seems. But really I'm kind of happy. I wanted a wine with some fruit -- and this has fruit in spades. Cherries and berries. Indeed, the tobacco/leather follow-up is kind of subdued. Tar and roses, sure (this is a Barolo).
Very far from the most characterful or distinctive Barolo I've ever drunk. But it got the job done.