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Double Bass lunch?

#6
Sgarbi said:
I prefer Sancerre with my chevre.
Click to expand...

I prefer a really funky Belgian Saison like Fantome Gourmande with chevre to any wine. IMHO, the possibilities of beer with cheese are just now being really explored, and really yield some unbelievable results. You haven't lived until you have a great aged barley wine with a good stilton.

REALLY OFF-TOPIC:
The wine guy in the NYT has a great article on Saisons today.

Monte
 
#11
John Sprague said:
It's opening day for the archery season here in NY, maybe I'll be able to serve you up a nice venison steak after a weekend in the woods. I'm hunting on Paul's land this year, he did some pre-season scouting for me:
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Scouting?!? We don't need no steen-king scouting!!

Come out to Oklahoma and I'll hook you up. They are like freaking mice out at my granddad's ranch in far NW Oklahoma. I've often seen 70+ in the mornings out on new wheat.

Try this if you get a deer this year. Simple and impresses the ladies.

Take a venison backstrap roast. Inject with a good burgandy, and wrap in a good quality bacon, securing with toothpicks. Pour some burgandy over the top and pop in the oven @ 350.

Serve with a good hearty Belgian Strong like Chimay Bleu.

Monte
 
#12
Monte said:
Scouting?!? We don't need no steen-king scouting!!

Come out to Oklahoma and I'll hook you up. They are like freaking mice out at my granddad's ranch in far NW Oklahoma. I've often seen 70+ in the mornings out on new wheat.

Try this if you get a deer this year. Simple and impresses the ladies.

Take a venison backstrap roast. Inject with a good burgandy, and wrap in a good quality bacon, securing with toothpicks. Pour some burgandy over the top and pop in the oven @ 350.

Serve with a good hearty Belgian Strong like Chimay Bleu.

Monte
Click to expand...

C'mon Monte, it's almost dinner time here and i was just about to start cookin' some pasta, thanks to you i will have to go out for dinner with my wife..cant eat pasta after your post :D
Here, we eat a lot of deer too, both the way you described it or stewed with wine.... with a good "Dôle du Valais"( a very nice red wine from the Swiss french part).
By the way, i have lots of friend in Belgium, and im a big Belgium beer fan, last time i played in Belgium, some friends took me to a bar where i had to choose between 320 different ones :eek:
dont remember much about that night...

NUNO
 
#13
Any of you mainlanders had issues with Chronic Wasting Disease in deer? In my home state of Wisconsin, it's been the hot topic for the last couple of seasons.

Out here in Maui, we've been overrun by the smaller axis deer.
There are big herds of them that can occasionally be seen roaming the golf courses in Wailea. Considering how vigilant people usually are here regarding alien species, it's surprising that a hunting season hasn't been implemented yet. Most of South Maui considers them a nuisance; I consider them yummy.

The recipe that Monte suggests is great, and braised in wine is good too. The one that I used to love when I was a kid was venison sausage, smoked in the smokehouse along with freshwater whitefish for hours on a lo-o-ow fire. Still the best sausage I've ever had.
 
#14
Chronic Wasting Disease hasn't made it to NY yet, I hear it's mainly midwest these days. Now I'll try extra-hard to get one this weekend so I can try these recipes. This weekend is at a camp near Buffalo, after that it's Paul's place to find a bruiser and maybe a fat ol' tom turkey while I'm sittin' there. This county is overrun with deer, but with a bow I'll still have to bring some luck to get close enough.
 

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