Quote:
Originally Posted by 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?
|
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..