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Traditional Oktoberfest German Fare Returns!

Dirty Martini — Fri, 02 Oct 2009 04:59:15 +0000

My plants have frozen, and I was forced to close the windows at night. This can only mean that summer is over and it’s time to pull out my sweaters and long pants. At the restaurant, it means it’s time for Tim to start cooking his wonderful German fare through the next month. From housemade sausages to rouladens, suaerbraten to schweinhaxe, Tim will be putting his own signature on traditional Oktoberfest favorites.

Oktober at The Jackalope Grill

Dirty Martini — Fri, 03 Oct 2008 01:39:22 +0000

No, we won’t be wearing lederhosen and Tyrolian hats. October is going to be an expression of the food and drink of Germany. We will be serving traditional German fare with our own unique twist and have brought in some wonderful German wine and German style wines to accompany these dishes.

Throughout autumn, we will offer an ever-changing assortment of German-style soups, entrees and desserts. Entree possibilities include jaegerschnitzel, rouladen, house-made wurst and sauerbraten.

Jackalope Grill Oktoberfest Prix Fixe Menu
Three-course menu selections change daily $30 (German and German-style wine and beer pairings alos available).

· Soup du Jour
· Seasonal German Specialities
· Dessert
Women Tasting Wine: Mon., Oct. 20, 4pm

Join Women Tasting Wine and Chef Tim Garling for an educational and delicious afternoon of wines and food pairings. Cost is $45. Please contact Diane Sienko at Bend Wine Cellars (388-7564), or go to the Women Tasting Wine website.

Tim Garling’s* Sauerbraten

Dirty Martini — Thu, 02 Oct 2008 19:13:50 +0000

(*See name @ bottom of recipe….everyone shares!)

2 cups water
1 cup cider vinegar
1 cup red wine vinegar
1 medium onion, chopped
1 large carrot, chopped
1 tablespoon plus 1 teaspoon kosher salt,
additional for seasoning meat 1/2 teaspoon freshly ground black pepper
2 bay leaves
6 whole cloves
12 juniper berries
1 teaspoon mustard seeds
1 (3 1/2 to 4-pound) bottom round
1 tablespoon vegetable oil
1/3 cup sugar 18 dark old-fashioned gingersnaps (about 5 ounces), crushed
1/2 cup seedless raisins, optional

In a large saucepan over high heat combine the water, cider vinegar, red wine vinegar, onion, carrot, salt, pepper, bay leaves, cloves, juniper, and mustard seeds. Cover and bring this to a boil, then lower the heat and simmer for 10 minutes. Set aside to cool.

Pat the bottom round dry and rub with vegetable oil and salt on all sides. Heat a large saute pan over high heat; add the meat and brown on all sides, approximately 2 to 3 minutes per side. When the marinade has cooled to a point where you can stick your finger in it and not be burned, place the meat in a non-reactive vessel and pour over the marinade. Place into the refrigerator for 3 days. If the meat is not completely submerged in the liquid, turn it over once a day.

After 3 days of marinating, preheat the oven to 325 degrees F.

Add the sugar to the meat and marinade, cover and place on the middle rack of the oven and cook until tender, approximately 4 hours.

Remove the meat from the vessel and keep warm. Strain the liquid to remove the solids. Return the liquid to the pan and place over medium-high heat. Whisk in the gingersnaps and cook until thickened, stirring occasionally. Strain the sauce through a fine mesh sieve to remove any lumps. Add the raisins if desired. Slice the meat and serve with the sauce.

* special thanks to Alton Brown, 2005