Braised leg of venison - in a cherry sauce
In the heart of winter, our kitchen becomes a haven of warmth with our braised leg of venison, slow-cooked to perfection. Surrounded by a medley of root vegetables and enriched with the richness of dark cherry juice, this dish is a testament to the season's rustic bounty.
Braised Chicken with Blackberry, Crisped Schwarzwalder Ham, and Dried Mushrooms
Indulge in the flavors of fall with our one-pan Not-Quite-Coq-Au-Vin! Braised chicken meets blackberries, dried mushrooms, and crisped Schwarzwalder ham in a cast-iron pan for a no-fuss, hearty meal. With optional sides like buttered noodles and blackberry-infused whipped cream, this dish is the epitome of autumnal comfort.
“Coq au vin” with cherry juice
In the heart of autumn, as the leaves begin their colorful descent, our kitchen finds solace in slow, simmered dishes. Among our favorites this season is our twist on a classic: 'Poulet au Jus de Cerise,' or 'Chicken in Cherry Sauce.' Instead of wine, we opt for dark Morello cherry juice, which holds a 'wine-like' depth and tang that elevates this dish to something special.
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