Name: Venison Daube with Cumin and Coriander
Yield: Makes 6 servings
Ingredients: 4 bacon slices, chopped; 1 2 1/4- to 2 1/2-pound venison roast (bottom end of loin, or New York strip) or beef chuck roast, cut into 1 1/2-inch cubes; 3 tablespoons all-purpose flour; 1 tablespoon olive oil; 1 large red onion, chopped; 3 garlic cloves, pressed; 1 tablespoon ground coriander; 2 teaspoons ground cumin; 1/2 teaspoon ground black pepper; 1 1/2 cups low-salt chicken broth; 1/2 cup dry red wine; Chopped fresh cilantro leaves

The Lenz Winery, one of the oldest on Long Island, has had the same winemaker, Eric Fry, since 1989. Fry's mantra is "Ripe fruit!" — and hows in the Lenz Cabernet Sauvignon. The wine has an amazing concentration of flavors, an intense raspberry and black-cherry nose, and smooth tannins that provide a long finish. In short, it's a perfect partner for Fry's deeply flavored venison stew.

In this satisfying harvest dish, venison is browned, then oven-braised in wine. Fry puts any leftovers on a roll for lunch.

Market tip:

If venison is not readily available, it can be ordered from most butchers or purchased online from D'Artagnan (800-327-8246; dartagnan.com).

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