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Gold Medal Wine Club
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5330 Debbie Road, Suite 200
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Flegenheimer  Bros. 2010 Proprietary Red Blend Reserve - Australia
Flegenheimer Bros.2010 Proprietary Red Blend
Australia December 2013
Reserve - Australia

$25.00

Last Call
International
Martellotto 2012 Cabernet Franc M by Martellotto
Martellotto2012 Cabernet Franc
Martellotto Wines
M by Martellotto

$26.00

Gold
Martellotto 2013 Chardonnay M by Martellotto
Martellotto2013 Chardonnay
Martellotto Wines
M by Martellotto

$19.00

Gold
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Pan Seared Veal Chop on Polenta with Chanterelle Mushroom Sauce

Darms Lane Wine


Ingredients

4 Frenched veal chops

Polenta:
1 cup polenta
2 1/2 cups milk
2 1/2 cups chicken broth
2 Tbs. butter
3 oz. Tellaggio cheese

Sauce:
4 oz. chanterelle mushrooms
3 shallots, diced
2 Tbs. fresh thyme
1 cup Darms Lane Pinot Noir
1 cup beef stock
1 Tbs. butter
Salt & pepper to taste


Instructions

Put polenta, milk and chicken broth in a sauce pan, simmer on medium and stir constantly until thickened. Add Tellaggio cheese, salt, pepper and butter and set aside.

In a hot pan, sear salted and peppered veal chops until golden on the outside. Place in baking dish and roast in a 400 degree oven until level of doneness is achieved.

While that is cooking, saute chanterelle mushrooms and shallots in butter. When thoroughly cooked, deglaze pan with red wine. Reduce by 75%. Add beef stock and reduce by 50%. Season with salt and pepper. Remove from heat and add butter, letting it melt. Pour sauce over veal chop and polenta. Recipe sourced from Darms Lane Wine, Napa Valley.



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