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Zinfandel Sauce


  • 3 strips lean bacon, chopped
  • One-half medium onion, diced
  • One-half red and green bell pepper, diced
  • One-half jalapeno pepper, seeded and minced
  • 2 cups Portobello mushrooms, sliced
  • 1 teaspoon all-purpose flour
  • One-half teaspoon cumin
  • 1 teaspoon chili powder
  • 2 cups chicken stock, fresh or canned
  • One-half cup red Zinfandel
  • One-fourth cup cranberry jelly
  • 2 bay leaves
  • 4 juniper berries
  • 1 cup heavy cream
  • Salt and freshly ground black pepper to taste


  • Sauté the chopped bacon strips in the venison rendering in the skillet. Add the onion, peppers, mushrooms, and saut until glossy. Dust with flour, cumin, chili powder and combine well. Add the chicken stock, red wine, cranberry jelly, bay leave, juniper berries and bring to a boil. Simmer for a few minutes, and then add the cream. Heat but do not boil. Season with salt and pepper. To serve, ladle the sauce over the venison and serve with wild rice or pasta.