Food Pairing for 2018 Cabernet Sauvignon, DuBrul Vineyard

Bison Meatballs with Arenness Cellars DuBrul Vineyard Cabernet Sauvignon Glaze


1 lb 90% lean ground organic bison

3/4 cup cooked basmati rice

1/8 cup sliced natural almonds

1/8 cup dried cranberries, chopped

1/8 cup flat-leaf Italian parsley, chopped

1 tablespoon fresh mint, chopped

1 teaspoon dried garlic, granulated

2 teaspoons sea salt

1/2 teaspoon black pepper, freshly ground

2 tablespoons olive oil

1/8 cup shallot, minced, fine

1/2 teaspoon dried English thyme leaves

1/4 cup Arenness Cellars Cabernet Sauvignon


Preheat oven, using conventional setting, to 450 degrees F

Toast almonds on a baking sheet in the oven, for 2 minutes

In a medium sized bowl, using your hand, thoroughly mix ground bison, cooked basmati rice, chopped cranberries, parsley, mint with dried garlic, sea salt and ground black pepper

Shape into approximately 24, 1½ inch meatballs

Add 2 tablespoons olive oil to the bottom of a 9x9 baking dish

Arrange meatballs in baking dish slightly touching

In a small bowl mix minced shallot, English thyme and Cabernet Sauvignon

Spoon the Cabernet mixture over each meatball allowing the shallots to sit atop each meatball

Bake until firm, for 15 minutes

Garnish with parsley and mint leaves, serve immediately

Serves 4-6, Socially Distanced!

 Prepared by Chef Greg Priest