And brought a bottle of home made red wine... I know, but this was world-class red... I've had 100 dollar a bottle stuff that didn't compare to it
It was unlabeled... And sublime!!! I especially enjoyed it with the venison tenderloin we had for dinner
Now, I just have to remember who made and brought it so I can get some more?
How many of u like wild game and spirits together? I think it enhances the experience of enjoying any roast beast
If this isn't appropriate mods just toss it
Red wine and back straps go hand in hand!
I also enjoy a red wine reduction on my back straps....can't go wrong either way.
You know, beer goes with anything but I like a good wine now and then, especially with grilled deer tenderloins.
Excellent for warming the bones after a cold hunt too......
I have a buddy that I graduated high school with that is a chicken farmer and a straight up gourmet cook. Besides that he is a wine broker (yea that's right) and has a personal collection that tops 500 bottles. Best part is I get to hunt his property for free plus some tasty venison. His creations are sublime, from the pasta ragaue to the uncooked, three week old, coffee encrusted loins he hangs in his fridge. Always paired of course with some primo vino.
Flippin unbelievable I tell ya!
You must have had a lot if you cannot remember who brought you the good stuff.
It does go well with a well prepared venison dish!
Wine with game meats, especially venison, go hand in hand.
Nothing like a good Port, a campfire and tenderloins on a stick!
I make an ersatz Madeira sauce when I cook venison in camp. I use whatever I am drinking, often it is Port. Onions and blueberry preserves, or whole cranberry sauce goes in it as well. It complements the meat wonderfully.
Oh. Now you made me trot this pic out again. :rolleyes:
No sauce needed here.
(http://img.photobucket.com/albums/v249/Killdeer/TG%20Uploads/Hunting/dinner.jpg)
Sorry.
Killdeer :help:
No sauce needed and that aint Port in that glass Kathy.
I will be in camp the next time we are at the same show together again. ;)
YUMM!
I sure like a good game meat dinner with red wine.....hint, hint, wink, wink,....SEE YOU IN TWO DAYS RAY!!!
There is a local winery about 20 miles from where I bowhunt in MO. I'll ocassionally have a nice deer steak with a local red wine. Figure the nearby land grew both.......
Ray got some home-aid wine headn to SC in t-minus 36 hours. Elk backstrap and a dark Zin are my favorites but this'll have to do :bigsmyl:
Killdeer, Your picture was worth a million words...Great stuff!
Chuck, you're welcome to my venison. :)
All I have left is some arms from 2005. :eek:
Killdeer
(http://img.photobucket.com/albums/v249/Killdeer/TG%20Uploads/Hunting/dinner1prep2.jpg)
I could'nt agree more.
I figured it for a fine Burbon.
I can bring the straps,if you bring the rest.
WHO are you getting the straps from Chuck? :laughing: Roadkill? I like a dark Burgundy with my venison. Kathy, that picture is mouth watering!
Mike, a diehard gourmet keeps a spatula in his truck for that certain stretch of road.
An optimistic gourmet carries a snow shovel!
Killdeer :thumbsup:
Awesome, mike
I really like a good Pinot, and French I like Paulliacs
PARTAGAS ! :thumbsup:
Nice call after any red meat, especially wild game.
QuoteOriginally posted by Killdeer:
Nothing like a good Port, a campfire and tenderloins on a stick!
(http://img.photobucket.com/albums/v249/Killdeer/TG%20Uploads/Hunting/dinner.jpg)
Sorry.
Killdeer :help:
Mmmmmmmm.....Port:). Love me some port...and that pic is making my mouth water:)
With venison: Malbec and Bordeaux are what I like right now.
With pork: pinot grigio
Good thread Ray. It reminds us that eating the beast is part of the game.
To toast the hunt and the company of fellow bow hunters -- Bourbon on the rocks.
Coke Zero for me, aged less than a week. I like it with my animal crackers.
Venaison and red wine:thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: :thumbsup: :campfire:
I really like the way Killi rolls.
Them are some of the best pics I have seen,
CTT
Grilled wild pork and Flor de Cana rum ain't a bad combo either.
I spent many nights on the creek baiting trotlines with one hand and a $1.99 bottle of Boones Farm in the other. I prefer mountain berry with my wild game!
"Boones Farm" Oh my how that brings back the younger memorries.
I generally prefer a Cabernet Sauvignon or a Merlot with a meat dish. Then afterwards, I like copious quantities of a good single malt by the camp fire.
But with fish give me a dark BEER.
Wine making is another hobby that I really enjoy. The labels are usually pictures from being out in the woods with our bows. We save our best venison cuts to grill out at our cabin with it, hard to imagine a better meal.
-Jay
For me Jim Beam goes well with, well just about anything.... also pretty found of Purple hooch, got to ask Drewsbow about that stuff, sure interferes with trying to shoot through a crony!!!!
QuoteOriginally posted by BOWMARKS:
"Boones Farm" Oh my how that brings back the younger memorries.
Yea me too, bad memories that are better left forgotten !
Ray did our S La coonazz get there yet? That guy can sho nuff cook y'all some fine cajun meals.
What does this have to do with Trad Bowhunting? :dunno:
Killy: Always thought you were pretty cool, but bourbon and a cigar before and/or after dinner. You're a goddess! :goldtooth:
Poon nut... Flor Da Cana is my favorite!!! Got turned onto it in Costa Rica by some friends years ago. Can't go wrong with a flor da Cana on the rocks or ginger with or without straps. Not easy to come by around here.
KBetts I would love that coffee encrusted loin recipe? I'd imagine some flor da Cana would wash that down just right. I'm sure the right bottle of red wouldn't be too hard to pair with that either...
Well I'm off to bed..with my tummy rumbling and my cravings for meat and spirits unsatisfied...However, that's not nearly as unsettling as the camp pictures...I think I won't have to open the door to leave my office tonite; as I can now walk right under it!
Somewhere between the stale MRE's and freeze dried chile mac I have truely been lost, no matter what direction I was going... :notworthy:
Actually truth be told my stomach started grumbling after the roadkill comment.... :eek:
Wine and boars are at home here!
living in a grape country I can be pretty picky on my choices;150 different qualities of wine just in my area.My choice is a Barolo for stag and roe deer,Barbaresco or Nebbiolo for the rest,and a barriqued Barbera excellent with the wild boar where they marinate too.
Since I am from Kentucky the only thing we wash down with is a good Bourbon. With that said I am still trying to get used to Bourbon and cereal.
Poon nut... Flor Da Cana is my favorite!!! Got turned onto it in Costa Rica by some friends years ago. Can't go wrong with a flor da Cana on the rocks or ginger with or without straps. Not easy to come by around here.
KBetts I would love that coffee encrusted loin recipe? I'd imagine some flor da Cana would wash that down just right. I'm sure the right bottle of red wouldn't be too hard to pair with that either...
A good beer or decent wine with game is awesome!!!
I like a french or chilean red with venison... There's a Puerto Viejo chilean cabarnet while reasonably priced is awesome with peppered tenderloins!!!
When warmer I like a good cold bass pale ale or an amber microbrew!!!
Afterwards a decent whisky or bourbon to end the night with... no coke!!! just a lil ice
Tenderloin and a nice Cabernet...yum. Oh wait, any venison or red meat and Cabernet...yum, yum... :thumbsup:
Well.....then there is venison sausage and a glass of beer. Yum.
Heck, it's all good.
Good hearty dark beer spirits nearly nightly, i.e. Franziskahner Hefeweisen Dunkel Bach, with a well prepared meal such as venison or pork roast. Round out with buttered French bread. Blue moons, top w/2 fingers single malt Scotch neat. No excess temptations.
TJ, is that bourbon with honeynut cheerios or oatmeal? :laughing:
That would be grits. :readit:
Killdeer :goldtooth:
Ahhhhh, a little red and some backstraps. Love some Phelps at camp after a fine meal.
my personal favorite is a grilled rare venison tenderloin and a glass of gentleman jack
A good bourbon barrel stout paired with a venison loin is my favorite meal. Add a pinch of campfire and some good stories to taste.
Rob