Wine & Food

Snooth User: AdamJefferson

wild game and fish + wine

Posted by AdamJefferson, Mar 25, 2010.

Who has a great recipe for something they've caught or shot, and a wine rec to go with it?

Replies

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Reply by amour, Mar 25, 2010.

Caught a lovely Red Snapper in the Grenadines near Mustique with Robert de Niro and some friends and cooked it on the yacht on a grill

with lemon, salt and butter and onions and drank Ladoucette Pouilly-Fume!

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Reply by dmcker, Mar 25, 2010.

I thought DeNiro didn't like publicity about his private life, and particularly about the wines he likes... ;-)

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Reply by dmcker, Mar 25, 2010.

And Adam, it's a broad net you're casting. Anything, or do you have any preferences?

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Reply by VegasOenophile, Mar 25, 2010.

I just made a great ragu with a merlot sauce (Harry and David) that I doctored with mushrooms, marinated olives, shallots, yellow onion, garlic, basil and added some cab and a touch of the barolo we were drinking.  The meat was ground elk.  It simmered good and long and the wine added back some liquid back.  It was fantastic!  The Barolo went great with the meal.  The ragu was over gnocchi.

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Reply by AdamJefferson, Mar 25, 2010.

dmcker, no preferences, just wanted to see what this talented group writes on a topic of interest to me.  I'll bet you have several worth sharing. 

Amour, I worked on a boat once and we caught snapper in the evenings after work; no wine unfortunately to accompany it, but I agree with you, snapper grilled right out of the sea is terrific.  We also pan seared fillets in scalded butter or peanut oil, with just a dusting of flour (try semolina or bread crumbs too) seasoned with salt and pepper, two minutes each side, spritzed with fresh lemon.  Works nicely for mild flavored fish including ones with moist flesh like rainbow trout or flakey species like walleye, sole or flounder.  Delicious.   

 

 

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Reply by John Andrews, Mar 26, 2010.

Personally ... I prefer when other people 'catch' or 'shoot' my food for me. :-) 

That said, I gotta go with @dmcker ... you can go from pheasant to buffalo and lobster to marlin.  As wide as these meats are the wine options are even wider.   

Help us out ... throw out a protein and I'll venture that you'll get more info than you expected.  

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Reply by AdamJefferson, Mar 26, 2010.

OK, Honda and dmcker, point taken; since VegasO offered up elk, lets set our sights on the ungulates and other large land herbivours for now and concentrate on recipes and parings for venison, elk, moose, antelope and buffalo, to name some. 

Later we can cast a line for some fish, and check the wind for fowl if you like.  If that goes well we can get into rabbit, possum, raccoon, etc.  

Should we start a new thread for the sake of clarity of purpose?

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Reply by amour, Mar 26, 2010.

I just caught up with dmcker...

I do not need to reduce myself to explanations!!!  Do I ?

Anyway, our  own  private island (which is a resort) is close to Mustique.

We have our own yachts and have had them and the resort for over 30 years!

de Niro spent several holidays in the region. His special friend, X,

a child-hood friend of mine , and I would take him out on short sailing trips....

I do not need to go further.

You are correct. He is very private. He is a lovely Brooklyn boy too!

We have drunk with him in his N.Y  brownstone and in TRIBECA!!!

I am not a name dropper, but I sure could drop names!!

You have not heard anything as yet!!!!!!

By the way, Ladoucette in not specially his favourite!

I serve Ladoucette at my place...it is on our Wine List and so I brought it along!

I do enjoy it!

Do you?

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Reply by dmcker, Mar 27, 2010.

Just to keep things in perspective, Adam, here's a partial list of wild animals I've personally harvested (or I was a member of a group that did so) in the wild at various times in my life. More seafood than land mammals or birds the last couple of decades (though the sea turtle was from decades ago), after I moved away from that side of my family. All have been eaten both outdoors or at home, with multiple recipes, and in most cases I had them with wine. For those where I didn't I have a clear view of what wines would match.

Game mammals

  • Boar
  • Venison
  • Elk
  • Moose
  • Antelope
  • Mountain sheep, goats
  • Bison
  • Rabbit
  • Bear
  • Kangaroo

Game birds

  • Dove
  • Quail
  • Duck
  • Pheasant
  • Goose
  • Turkey

Game fish

  • Snapper
  • Bream
  • Dorado/mahi mahi
  • Barracuda
  • Octopus
  • Halibut, flounder
  • Sea  bass
  • Marlin, swordfish
  • Squid
  • Shark
  • Mackerel
  • Cod family
  • Monk/anglerfish
  • Grouper
  • Lobster
  • Abalone
  • Clams
  • Sea urchin
  • Conch family
  • Salmon
  • Rainbow, brown trout
  • Yamame, Iwana
  • Grunion
  • Pond smelt
  • Sea turtle

Others

  • Iguana, other lizards
  • Croc, gator
  • Snakes
  • Salamander
  • Squirrel
  • Those not-to-be-mentioned-or-repeated-unless-absolutely-necessary

 

 

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Reply by dmcker, Mar 27, 2010.

As I read through the list I see several I missed (bonito, tuna, any number of tropical fish, crawdads, possum, pigeon, grouse, etc., etc.) but I think the point gets across... ;-)

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Reply by amour, Mar 27, 2010.

dmcker...I really enjoy Kangaroo.....I ate it several times at a sort of

 Australian Gastro-pub in London near Covent Garden......

but I never actually caught one!!!!!

It was paired with lager....!

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Reply by amour, Mar 27, 2010.

They also served croc and gator too....they tasted like fish if I remember correctly...did not make many notes but will look-up my journals!

But, Kangaroo...I am a bit ashamed to say...I absolutely adore!

What wine would you suggest ?

What  wine  have  you  had  Kangaroo  with, dmcker?

Anyone else had it with an ideal match?

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Reply by Carly Wray, Mar 29, 2010.

I've only had Kangaroo once (at Lonesome Dove Western Bistro in Ft. Worth, Texas -- if you're ever in the neighborhood, don't miss it ... Tim Love does great things with relatively exotic game). It was paired nicely with a Barossa Valley Shiraz. I'll have to check my wine journal to see which one it was ...

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Reply by amour, Mar 29, 2010.

So, I am in fine company then!

You and I adore Kangaroooooooooo!

Thanks for the suggestion!

I do go to TEXAS!

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Reply by AdamJefferson, Mar 29, 2010.

Kangaroo tags are tough to draw in Missouri, even if you can find a game officer to take your application.  All kidding aside, it sounds like interesting fare; can anybody describe the flesh for me and suggest preparation, sauce, sides.  A poster on another site suggested a beet salsa that sounded good.  Carly, its hard to beat a well-made Barossa Shiraz with any red meat.  I drank a nice McLaren Vale Syrah/Grenache blend last night that was very pleasant (accompanied a left-over rare sirloin bias sliced on salad with broiled vegetables and blue cheese dressing, cooked cracked wheat for a starch, and some German chocolate for dessert; 30 minutes prep time, one plate and two forks to wash).

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Reply by amour, Mar 29, 2010.

KANGAROO and Shiraz, of course..a big coarse one from BAROSSA !

Kangaroo tastes like fantastic beef, but more gamey....if you love a good porterhouse steak...yes...you would want your share of Kangaroo.

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Reply by amour, Mar 29, 2010.

In London, I was given some Kangaroo recipes, but I never prepared it myself. Then I helped some Australians prepare and developed this recipe myself...you will not find this on the internet!

 

You need:

Kangaroo filets

olive oil

Nutmeg ...a dash only and peppercorns...only a few

Cajun Spices     very small amount only

Cooked Baby Carrots, Baby corn, snow peas, shalotts...a few only

a cup full of champignons or other mushrooms

Rosemary...fresh

Lea and Perrins Worsetshire  sauce

one third cup Brandy

Butter

Simply dip fillets in oil and rub in Cajun spices very lightly...subtly

Leave in refrigerator for three hours at least

Sprinkle on other spices and brown in butter on either side

Set aside

Saute the other items, add spices...peppercorns, rosemary, etc

THEN PLACE EVERYTHING IN A CASSEROLE

PLACE IN OVEN FOR ONLY 10mins. covered 350 degrees

Saute mushrooms in butter, add brandy

Take from oven

SERVE HOT WITH MUSHROOM SAUCE  and Brown Rice...and a  BAROSSA, of course!

 

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Reply by amour, Apr 1, 2010.

 Tasted  Trimbach Riesling d'Alsace

Cuvee Frederic Emile

(Various vintages)

Now...this is great bone-dry stuff!

I am proposing it for many of the above items on dmcker's list..

especially salmon, turbo, sea-bass, grilled tuna, sword-fish.

It is usually served with goose and pork and I had it  with sushi

......... a good change from sake.


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