SHOW & RECIPE FOR MARCH 1

CHEF’S BARBECUE JOINT
We all know the Great Texas Barbecue Joint. And the people who cook in such a place tend to be veterans and zealots to be sure, but not trained chefs. That’s only one of the things that make Beaver’s Barbecue so interesting, since it’s the brainchild of Chef Monica Pope of today’s t’afia and the fondly remembered Boulevard Bistro. And if one excellent chef were not strange enough, she’s hired others to help her cook barbecue in this former Houston icehouse.

WINES FROM ALEXANDER’S PLACE
Greek wines have enjoyed both evolution and revolution in recent years, with a massive investment in both talent and equipment. The result: Greek wines aren’t just your mother’s retsina anymore. In this Grape & Grain segment, we hook up with wine importer Konstantine Drougos and the owner of Pavlou Winery in the north of Greece. In addition to qualities evident in the bottle, there is the sheer fascination of new vintages from the ancient kingdom of Alexander the Great.

KILLER WINE
Many wine lovers complain these days that one or two wine critics exercise too much power over the wines that get made and marketed. Yet it’s a safe bet most of us have never considered knocking one of these guys off. That is precisely the premise of Peter May’s brand-new mystery “The Critic,” which he joins us to discuss. What’s more, the Scots-born May now lives in France and has done extensive research (a.k.a. drinking) into the wines of Gaillac for his page-turning novel.

This Week’s Delicious Mischief Recipe…
VENISON STEW WITH WILD MUSHROOMS

3 pounds venison shoulder, trimmed and cut into cubes
½ stick butter
½ cup vegetable oil
½ cup minced shallots or onions
½ cup flour
1 teaspoon Spanish paprika
2 medium size yellow onions, peeled and diced
1 ½ pound fresh wild mushrooms, washed and sliced
½ pound lean bacon strips, cut into juliennes
½ teaspoon dried thyme
¼ teaspoon rosemary
½ teaspoon salt
8 black peppercorns, crushed
2 bay leaves
1 teaspoon tomato paste
1 cup whole cranberry sauce
1 cup heavy cream
2 cups beef broth
2 cups dry red wine

Spread the cubed venison on a large serving platter. Mix the flour, paprika, salt, and dust the cubed venison generously. Heat a heavy duty casserole, and brown one fourth of the venison in one tablespoon each of the butter and oil over high heat, transfer to a bowl. Brown the remaining venison in three batches, adding more butter as needed. Stir-fry the onions, shallots, and bacon with the remaining butter and oil. Return the browned venison to the casserole, add thyme, rosemary, tomato paste, bay leaves, peppercorns, and mix well.

Add red wine, beef broth, cranberry sauce, cover the casserole and simmer for 2 hours over low heat, or until the venison is tender. With a slotted spoon remove the venison and place in a serving bowl. Strain the sauce into another pot, add the mushrooms, cream and simmer for five minutes. Adjust the thickness and taste. Pour the gravy over the venison; serve with pasta or traditional spätzle. Serves 8.