For the love of Texas Bison and Texas Wine
by Dan Humphries
As a bison rancher that sells grass fed bison meat and also products in the wine industry I want to share the excitement in the Texas Wine industry about the paring of Texas Bison Meat and Texas Wines. I have worked with many Texas Wineries in supplying bison meat with wine parings for special events. I now am excited to share with Bison Ranchers and Bison Meat Lovers some of the Texas Wines recommended with your favorite Bison Meat recipes.
The Grilled Grape-Leaf Wrapped Bison Rolls recipe below is a blog by Jamie Carlson in the
Wine pairing recommended for this recipe is a Sangiovese from Wedding Oak in San Saba, TX.
This field blend of 75% Sangiovese, 24% Tannat and 1% Petite Verdot grapes from San Saba County reveals a medium bodied wine with soft to moderate tannins. Deep garnet in color it has big aromas of cherries with hint of chocolate and black tea splashed with cinnamon.
Deep garnet in color this medium bodied dry red wine has moderate to soft tannins. Big aromas of cherries with hints of chocolate and black tea splashed with cinnamon. This little wine is tasting well now with great potential for aging for a bit longer. (Dec. 2015)
This wine is a field blend of 75% Sangiovese, 24% Tannat and 1% Petite Verdot grapes from Tio Pancho Vineyard in San Saba County. The grapes were crushed and went thru cold maceration for 5 days prior to inoculation and co-fermentation. Secondary (ML) fermentation and aging was in French Oak barrels for a period of 17 months.
Cooperage Notes : This wine was aged in neutral French Oak barrels.
Grilled Grape-Leaf Wrapped Bison Rolls
Wrapping the meat in brined grape leaves means the meat inside is going to steam and won’t dry out. Lean ground bison is a perfect choice. This recipe makes 15 rolls, but could easily be doubled to feed a large group. These little rolls would make a great appetizer or a tasty lunch.
1 lbs. lean ground bison (or other ground meat)
2 cloves of garlic, minced
1 tsp fresh ground ginger
2 tablespoons tomato paste
1 tablespoon corn starch
1 tablespoon dark soy sauce
1 tablespoon rice wine
2 tsp. Asian fish sauce (I prefer Red Boat brand)
1 tablespoon sriracha
1 tablespoon honey
½ tsp. ground cinnamon
1 jar of brined grape leaves
Oil for grilling
Mix all the ingredients except the grape leaves and oil in a bowl and then place in the fridge for 4 hour or overnight. When you are ready to grill, drain the grape leaves and pat them dry. Place two grape leaves on a damp paper town and a spoonful of the meat mixture. Roll them away from you, folding the side in as you go. Brush the rolls with oil and grill over medium heat for 7-8 minutes, flipping the rolls so that the grape leaves don’t burn. Serve with a Nuoc Cham sauce (below) and garnish with cilantro.
Nuoc Cham Sauce
6 tablespoons fresh lime juice
3 tablespoons Asian fish sauce
1/4 cup palm sugar
1/2 cup warm water
2 garlic cloves minced
2 tablespoons sriracha
In a small bowl, stir together all ingredients until sugar is dissolved.
This is a blog posted in
by Jamie Carlson and he found the a recipe on Andrew Zimmern’s website for grilled beef rolls!