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Save 20% OFF Chateau Grand Rousseau 2009

Save 20% off a 12 CHATEAU GRAND ROUSSEAU 2009bottle case of Chateau Grand Rousseau 2009 – a nice opulent claret that pairs with an array of winter red meat and game recipes!

Normally priced at £118.20 for a case of 12 bottles we have reduced the Grand Rousseau 2009 to £94.56 (that’s only £7.88 a bottle) including free delivery to your door or office!

This is a charming deep ruby coloured claret which comes from near the bastide town of Sauveterre de Guyenne, 35 km from Saint Emilion. Chateau Grand Rousseau is one of several chateaux owne

d by the renowned Lumeau family who have been wine

makers for 4 generations, establishing Vignobles Lumeau in 1840.

Round, smooth and well balanced with integrated tannins and a classical bouquet; Grand Rousseau has subtle red fruit flavours with notes of blackcurrant, blueberry, tobacco, earth and vanilla.

I have a delicious recipe for venison for you that I prepared the other weekend. It’s lovely with Grand Rousseau!

Venison Steak Served on Rostii with Green Salad, Bacon and Tewkesbury Mustard Dressing

Serves 2

2 medium potatoes
Salt and freshly ground black pepper
Sunflower oil
4 rashers streaky, smoked bacon
Mixed salad leaves
1 pomegranate, deseeded
4 tbsps extra virgin olive oil
1 tbsp Balsamic vinegar
1 tbsp White wine vinegar
1 teasp Tewkesbury mustard
1 tbsp Honey
Salt and pepper
1 tbsp Sunflower oil
2 venison steaks

Peel and coarsely grate the potatoes on a cheese grater. Place them on a clean tea towel, roll up and squeeze tightly to remove as much water as possible.

Now heat a tablespoon of sunflower oil in a small frying pan, lightly season the potatoes and place in the pan pressing down gently. (A large plain cutter may be placed in the pan and the potato cooked inside it if you don’t have a very small pan.) Cook on a medium heat until golden brown and then carefully turn the Ro

stii over using a fish slice and brown on the other side. Keep the cooked Rostii warm whilst cooking the second one in the same way and then keep warm.

Cook the bacon until crispy and then chop using scissors. Arrange the salad leaves on the serving plates, sprinkle over some pomegranate seeds and the crispy bacon.

Combine the olive oil, vinegars, mustard and honey in a bowl, whisk until smooth and season.

Heat the oil in a frying pan and cook the venison steaks to your own preference: approximately 3 minutes on each side for a rare steak and 5 minutes on each side for medium depending on the thickness of the steaks. Alternatively sear the steaks in the pan for a minute and a half on each side and then place into a preheated hot oven: 200 degrees C, Gas mark 6 for 3 – 6 minutes depending upon how well you like your steak cooked.

 Arrange the Rostii on the serving plates; slice the steak and place on top, pour a little dressing onto the salad and serve immediately.


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