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Open Daily 10 a.m.- 5 p.m., Year-round
Tours daily at
10:15, 11:15, 12:15,
1:15, 2:15, 3:15, and 4:15
For more information, contact us at:
1-800-VIP-WINE (847-9463)
E-Mail: info@wollersheim.com
PO Box 87
Prairie du Sac, WI 53578-0087
For GPS Locating Only:
7876 State Rd 188
Sauk City, Wisconsin
[GPS Coordinates:
N43° 17.201' W089° 42.499']
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Our Recipes
Domaine du Sac Braised Pork Shoulder
by Chef Paul Short, Madison Area Technical College Culinary Arts Chef Instructor
From our 2010 WINERY OPEN HOUSE
INGREDIENTS:
Red Wine Marinade
- Wollersheim Domaine du Sac - 1 bottle
- Carrots cut into 1 inch mirepoix - ½ cups
- Leek cut into 1 inch mirepoix - ½ cups
- Onion diced into 1 inch mirepoix - ½ cups
- Garlic cloves smashed - 3
- Italian parsley sprigs - 10
- Thyme sprigs - 20
- Bay leaf - 3
- Rosemary sprigs - 10
Braised Pork Shoulder:
- Pork Shoulder - 3 ½ pounds (divided into approx. 1 ¾ pound pieces)
- Red wine marinade - 1 recipe
- White pearl onions - 16
- Red pearl onions - 16
- Leeks - 2
- Carrots medium size - 2
- Parsnips small in size - 2
- Turnips cut into small cubes - 1
- Canola oil - 2 tablespoons
- Kosher salt - to taste
- Freshly ground black pepper - to taste
- Flour - 1 cup
- Molasses - 2 tablespoons
- Pork Stock - 3 cups
- Chicken Stock - 3 cups
- Bacon - 8 slices
- Butter - 1 tablespoon
- Diced tomato - ½ cup
- Red wine vinegar - ½ teaspoon
- Chopped Italian parsley - 3 tablespoons
- Minced chives - 1 tablespoon
METHOD:
- Combine marinade ingredients into a pot and bring to a simmer. Cook off any alcohol from the mixture and chill the marinade.
- Marinate pork shoulder meat overnight in the chilled marinade.
- Peel the onions. Blanch and shock onions and reserve. Split leek in half, leaving the root in place, and rinse the leaves of any mud or dirt. (Can also place leek in tub of water after splitting to let mud settle out before rinsing.) Dice only white and pale green of the leek into small pieces. Reserve one of the larger green leaves to tie a bouquet garni with the herbs. Blanch and shock leek pieces and reserve.
- Peel carrots and parsnips. Cut carrots and parsnips into oblique cuts or dice them into medium sized pieces.
- Remove pork from marinade and dry completely using paper towels. Strain the marinade into a pot and bring to a simmer. Skim off any impurities that may rise to the top of the simmering marinade. Season the pork with salt and pepper. Dust the pork with flour.
- Place canola oil into a large pressure cooker, or pan that can be covered and hold all of the ingredients. Heat oil and add floured pork pieces, browning them on all sides. Remove browned pork from pan and add onions. Lightly caramelize onions and add carrots. Place pork on top. Add parsnips, turnips and molasses. Add pork and chicken stock. Cover pot and bake at 275°F until pork is tender, or cover pressure cooker and cook according to the pressure cooker's instructions.
- Place bacon slices on a sheet pan with parchment paper and place another piece of parchment paper on top of bacon. Place another sheet pan on top of the second parchment paper to weigh down the bacon. Place in oven at 375°F until bacon is crisp. Reserve the bacon for garnish.
- Carefully strain out pork and vegetables and place in your favorite serving dish. Cover pork with some of the braising liquid. Combine simmering marinade and remaining braising liquid in a large pot and reduce the two together until they are of sauce consistency. Pour over pork and vegetables. Sauté blanched leeks with tablespoon of butter and add diced tomatoes to leeks. Continue to lightly sauté. Pour mixture over braised pork. Sprinkle minced chives over pork and serve. Garnish with a piece of crisp bacon.
(Yield: Serves 8 servings)
Demonstrated at our 2010 WINERY OPEN HOUSE - Wollersheim Winery, Prairie du Sac, Wisconsin
Created & Presented by Chef Paul Short, Madison Area Technical College Culinary Arts Chef Instructor.
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