Detour blackberry
steak, with goat feta risotto

Credit to our friend and fellow Detour lover, Daniel White (@djwhite), for this tasty recipe!

To browse other craft lovers beer pairings or post your own, use the hashtag #CookingWithMuskoka on social media.

Detour Blackberry Vinaigrette

  • 1 cup thawed-from-frozen blackberries (or use fresh if it's convenient)
  • 1 cup of Muskoka detour
  • 1/2 cup red wine vinegar
  • Tbls fresh thyme
  • Tbls fresh rosemary
  • 2 tblsp brown sugar

Pulse every ingredient except for brown sugar in a blender. Heat small pot medium high. Pour the brown sugar into the pot and let caramelize. Once caramelized add the blended ingredients and let reduce till somewhat thick, going between hi heat and low or simmer.


For the steak, salt thawed steak 15 minutes before cooking rinse steak and pat dry. Add pepper rub on all sides. Heat a grill or normal pan on Hi with tbsp of oil that has a hi smoke point or enough oil to coat the pan. First sear and render off fat cap if there is one. Then cook on each side 1 minute 25 seconds. Add butter and let cook for 20 seconds on each side again while basting the steak with butter using a spoon; pull steak out let rest for a minute or two before cutting. This will give give you medium rare. If you prefer a different cook you can research using the hand test method, but this will give you the most flavour.

While steak is resting add some of the vinaigrette and a splash of detour to deglaze your pan. Slice steak pour the deflaze and as much of the vinaigrette to your liking over the steak. Garnish with crispy shallots or green onions.


  • 1 cup short grain rice
  • 2-3 cups of chicken stock
  • Square of butter
  • Handful of spinach and any orther greens you desire, chopped finely
  • 1/2 cup of your favorite mushroom

Cook rice in butter until translucent, add hot chicken stock in half cup increments on medium low. Let all the water asorb while stirring constantly before adding more stock; add Garlic goat fetta with the last addition of stock.