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Pairings | Viña Urbezo

Roast venison with tapenade and a modern Spanish red

Roast venison with tapenade and a modern Spanish red

Posted on October 3 2007 at 12:45

Frankly almost any full-bodied red will work with a roast meat like venison but I’m particularly excited about the new breed of modern Spanish reds that are appearing on the shelves.

Tags: Campo de Borja Bierzo Cariñena Spain Garnacha Syrah Tempranillo Garnacha blend Bodegas Solar de Urbezo Viña Urbezo drink:red wine black olives roast venison tapenade venison food:game Toro
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More cooking from @noorishbynoor’s Lugma this weekend, my current favourite cookbook. This roasted broccoli salad with lime and chilli dressing and Bombay mix was sensationally good. Best ever way of eating broccoli. . . . #lugma #broccoli #salad #bombaymixThe scrambled eggs with purslane and paprika from @edentravels beautiful new book #greenmountains (see how the cover shines!) I actually used rocket as Caroline recommends cos it’s hard to track down purslane but it was delicious. And 3 veg in a plate of scrambled egg (it also included onion and green pepper) makes it virtuously healthy too. . . . #eggs #brunch #vegetarian #healthyBookending my first meal on the opening day of the new @josephinebouchon Marylebone with fellow fan @thaneeprince with a fabulously wobbly Camembert soufflé and oeufs à la neige. Pork belly with charcutière sauce and pommes purée with an indecent amount of butter in between. The kind of food you just can’t make at home. Or maybe could but wouldn’t. Felicitations @claudebosi1 . . . #josephinebouchon #frenchfood #souffle #camembert #oeufsalaneige #porkbellyFollowing a well-established tradition of cooking with my mate @fionasims when I go to stay with her on the IOW. This time from @noorishbynoor’s spectacular new book Lugma. We made the charred courgettes with saffron, kefir and sticky onions, bottom of the pot chicken and rice and sunrise clementines with hibiscus and orange oil. Quite a lot of work - more project cooking than quick’n’easy which it’s why it’s great to cook with someone else - but the flavours were incredible. If you’re a paid subscriber to Eat This, Drink That it’s my giveaway this month (see link in biog) . . . #lugma #noormurad #cookingwithfriends Follow on Instagram

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