Venison braciole'

[Andrew Sacco]

Hit it out of the park with this one. Venison bottom round roast, sliced thin, pounded, prosciutto, parm/provolone, bread crumbs, tons of garlic, parsley, home made marinara in the pan, 3 hour simmer. Fork tender.

[Andrew Sacco]

More

[Garry L Gordon]

More

I’ll be there in 15 minutes. I’ll take a glass of Merlot with mine. :bowdown:

[Dean Romig]

Dorothy and I just finished a “paleo” dinner of perfectly sauteed venison backstrap chops to medium rare/rare, served with steamed spinach. What a perfect meal.






.

[CraigThompson]

More

Dorothy and I just finished a “paleo” dinner of perfectly sauteed venison backstrap chops to medium rare/rare, served with steamed spinach. What a perfect meal.






.

Hmmm after googling “paleo” it seems I was unaware that I’ve been following a paleo diet of sorts

[Aaron Beck]

Thats my kind of "broccoli". Nice effort.

[Andrew Sacco]

I'll refine it over a few more times. Every time I put a LOT of garlic I seem to need more haha. I think i'll try the common version from parts of Italy where I use a hard boiled egg in the middle of a larger cut of meat. That will be a he man meal many men cannot finish.

[Lloyd McKissick]

My wife makes her "Braciole" with lesser cuts of elk here, but it's much the same as the above version and always a treat on a cold winter day.

Even better washed down with a big red wine, eh?

[Andrew Sacco]

My wife makes her "Braciole" with lesser cuts of elk here, but it's much the same as the above version and always a treat on a cold winter day.

Even better washed down with a big red wine, eh?

Absolutely Lloyd. Preferably a Brunello or Super Tuscan in my book. But if you want that gamey barnyard flavor get something from Chile or Argentina. A good pedigreed Rhone would also make me a very happy man. I better go shoot an elk now..

[Lloyd McKissick]

I clearly need to expand my selections and experiences out here, as I was thinking a really big Cabernet or even a peppery Red Zin (red zins and elk tenderloins were made for each other IMHO). How would a Burnello or a Super Tuscan compare to those?

[Phillip Carr]

DANG!!! That looks good.

[Andrew Sacco]

Lloyd it's not so much that I'm a gourmet dude with tastes (although I can find my way around a kitchen and tend to bitch slap someone if they put game in canned soup) but rather my taste preferences. My tastes in wine are more what made me pick those wines. I have hit or miss luck with Zins, but have had a number of Turley Wine Cellar old vine Zins that just blew my doors off. I can take those in small quantities, that's why over ripe California cab's (usually the mass market ones) turn me off. The Tuscan and Brunellos and Bordeaux for the most part make you think what's in the glass and are so multi dimensional and even austere at times that they keep you coming back. Clearly I know more about wine than Parker shotguns...

[Lloyd McKissick]

Andy: Wines, like shotguns, are a long-term learning experience. I don't know alot about wines just yet, but I know what I like. California wines are a good (affordable) place to start but...there does seem to be lots of room to expand one's knowledge. I tend to pair my game dishes with the appropriate vinos (it should be a crime to waste a good game meal on bad wine) and I'm always looking for suggestions.

http://i.imgur.com/30Hz3aKh.jpg (https://imgur.com/30Hz3aK)

So...how do you prepare your gamebirds and what wines do you pair them with (sorry, British gun)?

[Andrew Sacco]

Hahaha nice photo and nice gun. Five birds, I need to hunt with you. I have NOTHING against British guns, I'll own one eventually. I think a drinkable Bordeaux (or CA blend such as Isoceles) pairs very well with grouse, but others would argue that a white would work, and others say a Burgundy...but that's a slope as slippery as Parker shotguns. I love a great Burgundy value if you can get a $30 Mercurey just slightly chilled a bit and it's basically heaven with a grouse or pheasant. I tend to roast and pan baste, or spatchcocking is great. Depends on my mood. BTW you should join as a member here, you seem normal. Join and we'll ruin you and then you won't be normal.

https://parkerguns.org/forums/showthread.php?t=34686

[Lloyd McKissick]

Andy:

Thankyou, I assure you I'm not normal (just ask my wife). As to the birds, grouse hunting is easier in Nowhere, Minnesota.

http://i.imgur.com/fopP6zih.jpg (https://imgur.com/fopP6zi)

http://i.imgur.com/UEfg2Ush.jpg?1 (https://imgur.com/UEfg2Us)

I would normally serve this meal with a white wine (bacon wrapped grouse and wild rice), probably a malolactic chardonnay. A lighter Pino Noir would work allright here as well (this was mostly leftovers from a big party, my wife would present this in a far-better format).

http://i.imgur.com/WAat5Fyh.jpg (https://imgur.com/WAat5Fy)

La Becasse, eh? Don't see too many Timberdoodles in my part of Minnesota. I love how the legs are the white meat.

As far as wines go, can you suggest a good Super Tuscan or the Brunello (I'm always looking a good "big red").

As to joining up, I am considering it.

[Lloyd McKissick]

The other Minnesota game meal...

http://i.imgur.com/nmvM52mh.jpg (https://imgur.com/nmvM52m)

Fresh caught walleye with onions & peppers, served with fried potatoes. I believe this white is a Pinot Gris.

[Lloyd McKissick]

And finally, the last big component of my hunter/gatherer core menu. This ones from A J McClane's "A Taste of the Wild". We call it "Elk Jack Daniels" (& that's not JD, I know).

http://i.imgur.com/clYjAERh.jpg (https://imgur.com/clYjAER)

served with a big, red wine and of course... made from this...

http://i.imgur.com/9gi7sRqh.jpg (https://imgur.com/9gi7sRq)

[Andrew Sacco]

Holy cow yum. I hunted Minnesota once. Spectacular. Sassicai or Tignanello are big in taste and bucks ���� I’ll look at my notes and find others

[Andrew Sacco]

I have a case of 2016 Kurni which you can't find in the states easily, I bought that in Spello, Italy. Unreal. There's an Ornelliai bottling from Bolgheri that's great for the money about $40 La Volte I think. The big Ornellaia is of course great. Tenuto San Guido or wines from Poggio Tesoro are good. Too many wines too little time. My cellar had 700 bottles I'm down to 200 since I discovered these stupid shotguns. Haha.

[Lloyd McKissick]

Andy, thankyou for that. I'm going to wander into Total Wines (a warehouse-sized booze barn here in Denver) and ask their wine guy about Super Tuscans to start the process.

Yet another voyage of discovery, eh?

[Andrew Sacco]

Andy, thankyou for that. I'm going to wander into Total Wines (a warehouse-sized booze barn here in Denver) and ask their wine guy about Super Tuscans to start the process.

Yet another voyage of discovery, eh?

Good move. The Total Wine in Brea, CA where my daughter lives is worse than the largest gun shop. The guy at that one was so knowledgeable and hopefully you'll get someone who can point you in the right direction. If you can find a 2015 which might be pricey, it will be a good wine for sure if the producer is any good. Helen Keller probably could have made good wines that year.

[Lloyd McKissick]

http://i.imgur.com/v75bh4Sh.jpg (https://imgur.com/v75bh4S)

http://i.imgur.com/QEGEfIgh.jpg (https://imgur.com/QEGEfIg)

This "Super Tuscan" was conveniently available at a more-local booze barn (not Total Wines) for less than $20 and it went well with duck last night. I liked it enough to make me want to explore the option further. We have a Brunello for dinner tonight to continue the survey.

Sorry about the coffee grinds of the label (had to rescue it from the trash this AM).