Wine Talk

Snooth User: bostonlobsterman

I'm going to need a bigger wine...

Posted by bostonlobsterman, Nov 15, 2016.


Reply by vin0vin0, Nov 15, 2016.

What are those, Moose ribs???  At least a Balthazar of some Wagner red blend.

Reply by Really Big Al, Nov 15, 2016.

Syrah I do believe.

Reply by bostonlobsterman, Nov 15, 2016.

Mammoth deer. 

Reply by bostonlobsterman, Nov 15, 2016.

Stopped at very rare in oven. These ribs are 18 inches long along the curve. Going to marinate and grill to finish them off. 


Reply by dmcker, Nov 15, 2016.

Do you have muleys over there or is that a behemoth black or whitetail? Guessing a male? How old, and how many points? Tough or tender?

Would tend to want to eat tender venison ribs like they were lamb (and wine them accordingly). The tough ones (old does or a gnarly ancient buck, etc.), cooked till meat falls off the bone, Q style.

Any number of reds. Ripasso/Amarone would work, Barolo and a Brunello or big Rosso di Montalcino, too. Of course a big claret from either Right or Left Bank, and a C9dP or Syrah, too. Rioja calling. Want balance and not too much oak, as always, though some OK. Grilling them over wood? Depending on how you sauce the ribs plenty of other wines, too. If a Burg I'd go for a Pommard. Hell, maybe one of Turley's CA PNs, too.  ;-)  A world of options, and we haven't even headed to Oz or S.A (sorry S.America is still equivalent to hind tit).

Reply by bostonlobsterman, Nov 15, 2016.

Whitetail, buck,  8 points, a little chewy now as pictured (but still yummy!) as out of the oven but going to be quite tender after marinating in wine. My plan is to have a feast off the grill and then the leftovers go to a stew pot where they will slow cook fall of the bone tender. Nice suggestion of wines you made. I eat lots of venison this time of year of all different cuts and do appreciate the PN, but going to try Syrah and maybe Rioja on this one. No Oz, no hind tit.

Reply by dmcker, Nov 15, 2016.

Oz and NZ and SAfrica fine. Hind tit reference was to Chile and Argentina, though if you talk to someone like GregT you'll get better Argentine reccos.

Sounds like you're in-between on the chewiness scale.

Stews, braises, daubes (white wine in the pot), fricassees (even riesling to drink with these) all good. Ever tried a Cumberland sauce (even with a roasted rib rack)?

Assuming you jerk, but have you tried making pemmican? Here's a recipe for something like an Amerindian venison stew I've made for years, though I often also drop some berries in.

Didn't talk about a fricassee as an option in that earlier pheasant thread, though it works even better there. Riesling good in that case, too, though I prefer a drier version with the birds unless you're braising with vermouth.

Reply by JonDerry, Nov 16, 2016.

Never had venison that I recall, though I seem to be hearing more about it this past year than ever. Maybe it's time.

Reply by bostonlobsterman, Nov 16, 2016.

DM- yes I am chewy and prefer a rib cut over the tenderloin. Yes I do make "jerk" and a lot of the animal also goes into jerky. Easy preservation and storage for the coming year. My friends make sausage/hamburger out of tougher cuts. The venison is so lean that they have to add fatty meat, pork etc, and that just seems silly to me. I go the other direction, trim every trace of silver skin and make jerk/jerky. Pemmican I have not tried and I will need to look it up!

PS I just looked up the pemmican and it looks super! Will try and report. 

PPS looked up the native stew too and like it so will try that too. Tkx. 

Reply by bostonlobsterman, Nov 16, 2016.

JD I grew up with a lot of venison on the table. It is a way of life for many in northern MN. 

Reply by Richard Foxall, Nov 16, 2016.

JD:  We'll all be eating squirrel, deer, and whatever we can get our hands on in the Hunger Games world we are heading for...  Skinning a rabbit is a good skill, too. 

I had venison this summer up at Rockpile's vineyard dinner.  Went great with the Buck Pasture Bord blend that Clay makes.  I also like Syrah with gamey stuff, and Brunello with some age on it.  Anything that's gamey and fatty gets Petite Sirah for its natural tannin.  (Lamb, for one.)  Also Barolo and Barbaresco.  It was certainly not the first time I had eaten venison. 

It's a lot of work to get venison, rabbit, and other good game if you don't hunt and live in an area where hunting is not common.  If I want a rabbit, it's farm raised, has to be pre-ordered, and is overpriced.  And I cannot just walk into a butcher and get venison.  It's crazy that we get virtually all of our animal protein from cattle, pork, and chicken and fish--the average US consumer eats less than a pound of lamb a year.  Seems to me that rabbit, venison and lamb probably also produce less CO2 per unit of protein (definitely true according to the UN).  If I lived in a place where hunting was common, even if I didn't hunt, odds are pretty good neighbors would share if I showed any interest.  Or helped them with wine pairings!

Reply by dmcker, Nov 21, 2016.

I've also traded when living in locales where that was reasonably possible:

  • My smoked wild trout for home cured bacon.
  • My home cured bacon for venison backstrap.
  • My haunch of venison for a home cured ham and bacon
  • My duck confit (lots of it) for a whole elk haunch.
  • My canned venison mincemeat for braces of birds. 
  • My multi-animal jerky for bison humps (that was an interesting one).
  • My half-dozen fresh-caught mahi-mahi for a mixed case of wine
  • My bucket of fresh-dug clams for a restaurant meal
  • Etc., etc. (even my pickled eggs for lots of tsampa and lentils and ata and curry spice and live chickens in Nepal)

Not even talking about more perishable cooked items that ended up exchanged like my upriver trout terrines and roast birds and venison stews (and lots of produce from family land) for many different food items.



P.S. BLM, by 'jerk' I didn't mean a Jamaican jerk, but rather making jerky, though Jamaican-jerked wild birds can also be good. Grew up with people saying they were going to jerk some meat, meaning make jerky of it.

Reply by bostonlobsterman, Nov 21, 2016.

DM-  you have gone quite the bartering, I admire that. When I started lobstering which was only a hobby albeit a serious hobby to the tune of 1000 per summer, I bartered for all kinds of things. Fun!

Jerky is one of the best things to do to venison. 

Reply by duncan 906, Nov 21, 2016.

My sister in Scotland lives next to a croft which is operated by a traditional crofter. He occasionally manages to shoot a deer and he sometimes gives my sister some of the meat. A couple of years ago a couple of migrating geese made the mistake of overflying his croft when he had his shotgun handy. He gave my sister one and we had geese for Christmas that year. I recall I provided some Burgundy to accompany it Fortunately the crofter plucked and gutted it for her as my sister beleives that meat should come on a polystyrene tray and covered in clingfilm. When a pheasant flew into her French windows and died of a broken neck the grateful crofter retreived the carcass for her.

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