Wine & Food

Snooth User: bostonlobsterman

Need a wine for this birdie

Posted by bostonlobsterman, Oct 23, 2016.

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Replies

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Reply by dmcker, Oct 25, 2016.

You shoot it yourself?

How prepared?

Have had with claret and burgundy (red and white) and German riesling and champers and Loire reds and whites and Rhone reds (more C9dP then further north) successfully. No reason why some Italians wouldn't work, too. Don't usually want too much tannin or oak with the reds.

Sauce?

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Reply by bostonlobsterman, Oct 25, 2016.

Yeah it was mine. I went with the Rhone. I stuffed it with sage and whole cloves of garlic and braised it in red wine. 

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Reply by duncan 906, Oct 25, 2016.

I would serve a Burgundy with game

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Reply by bostonlobsterman, Oct 25, 2016.

Good point. I will try it next time. 

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Reply by bostonlobsterman, Oct 28, 2016.

Are we dead in the water with this forum????

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Reply by JonDerry, Oct 28, 2016.

Yes red burg. We are mostly dead here BL, you guess right.

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Reply by dmcker, Oct 29, 2016.

Swiss PNs also work. I actually like an *aged*, well integrated claret best with pheasant, depending on how prepared, which then determines whether Right Bank or Left. But grenache good as mentioned above. With your braise I would go red rather than white--especially since you're cooking with a red. Duh. But still integrated, softer tannins, and integrated, subtle oak.

Grew up in a hunting family, though in SoCal back when the birding side of that meant quail and dove and duck. After going away to college was invited to go hunting on my roomy's farm at the base of the Blues outside Walla Walla. That's when I started eating pheasant and other game birds, sometimes roasted whole, sometimes braised, sometimes only parts of the bird done otherwise. Have even had it fried-chicken style (and have fixed it myself over here almost like that with smaller cuts, marinated in soy, ginger and Sake) and in hot pots.

The first time I cooked it for myself, this was the recipe I used, because I'd earlier been gifted the Vincent Price cookbook by a couple who I'd be serving the bird to. It's a very good recipe, as it turned out. Had some '61 Ch. Margaux with it (this was back in the '80s), which probably made me like the claret match. Now I'd be trying some northern Italian matches first, I think. Maybe nebbiolo from north of Barolo. Burgundy is a no-brainer, as indicated by the New Orleans resto's default.

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Reply by bostonlobsterman, Oct 29, 2016.

I am flush with pheasant for the moment so I can try them all. 

Thanks for the recipe. 

 

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Reply by bostonlobsterman, Oct 29, 2016.

It seems photos cannot be uploaded. 

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Reply by rckr1951, Oct 29, 2016.

Wouldn't the first time BLM.

Just an aside...I live in an area called "The Ruffled Grouse Capital of the World". Cooked in much the same manner as your pheasant and we also have a huge bear feed for all with meat donated by the DNR and hunters.  

What with venison and moose meat also prime in this area the red wine cooking goes full boar (pun intended)  till spring.

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Reply by bostonlobsterman, Oct 29, 2016.

Very nice! I grew up in northern MN hunting partridge. Was not to learn about wine till decades later. Then had to relearn hunting. Now putting it together. 

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Reply by dmcker, Oct 30, 2016.

Partridge, grouse and woodcock were the other birds I later hunted after my first four. Woodcock are small but tasty.  ;-)

Bear can be surprisingly good but also can be horrid--all depends on what it's been eating, not that I've ever gone out of my way to chase it down during any part of my life. What I've eaten has kinda fallen in the pot. That what-it's-been-eating problem is like when you shoot some duck that's been rafting in the ocean eating fish, rather than inland eating grain. :-( 

Elk, muleys, white and blacktails and moose all good. Antelope, too. Not that I'm eating much of any of them these days other than imports from New Zealand, nor can I easily remember the last time I picked up a firearm with ill will toward any of them. In Japan I've only hunted duck and wild boar (and a bear in defense), but that was awhile ago. Fishing makes a lot more sense to my recent lifestyle.

RCKR, would be happy to hear any recipes and matches you recommend...

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Reply by bostonlobsterman, Oct 30, 2016.

Dmcker:  agree with your comments. Elk is perhaps the ultimate red meat. My friend goes out west every other year and he gives me about 25 lbs. I had bear the last time 2 years ago and although I enjoyed the novelty it was not actually so great. We have a great excess of whitetails here and they always need to be thinned. What's not to like about fishing?  I grew up on fresh but have been long hooked on salt. 

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Reply by JonDerry, Oct 30, 2016.

2009 D'Angervill Volnay 1er Champans w/ Beef Bourginogn last night was quite exceptional. A little too ripe as it warmed for my tastes which has me thinking the 2010 would be the perfect one for my cellar.

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Reply by GregT, Oct 31, 2016.

Are we dead in the water with this forum????

If we're having our good birds with Pinot Noir!

RCKR - where do you live that's the grouse capital?

The Hungarians and Germans love game and they're happy to drink whites with venison. Or goose. The key is to have good wine and to have good meat! But I'd go with a big red most of the time.

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Reply by rckr1951, Oct 31, 2016.

GREGT - Park Falls, Wi.  I don't know if it was self adorned or not, but Field & Stream did an article on the area that we are the center of. Let me put it this way - during grouse season you can't walk through the backyard trail system I put in without spooking up a bird and nearly peeing your pants because it was only 3 feet away.

My dog goes nuts and usually comes home with more burrs than hair half the time from sniffing them out. 

DMCKER - I'll dig out the books and see what I have.  Probably old school and always cooked with red wine;

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Reply by dmcker, Nov 1, 2016.

I've enjoyed drinking plenty of rieslings with venison. Depending on how it's fixed can imagine a number of other whites, too. Have sauced it with marsala, sherry and madeira (as in the pheasant recipe above), if you want to consider the last two whites.  Also have used any number of southern French whites when making a daube with a particularly tough old beast.

My default for goose and turkey and dove/pigeon and quail has always been white, though I do occasionally stray, more with wild versions than domesticated. Stray to red even more with duck but that depends, again, on the preparation/sauce. Hey, rose works, too!  As Greg says, the key is to have good wine, perhaps even more than good meat since there are workarounds for that....

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Reply by bostonlobsterman, Nov 3, 2016.

Was trying to post my latest birds but was shut out. 

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Reply by bostonlobsterman, Nov 3, 2016.

latest birds. The hearts I discovered are a true delicacy. 

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Reply by bostonlobsterman, Nov 3, 2016.

Wine with pheasant heart?  Burgundy certainly. Other suggestions? Taste gives a flashback reminiscent of foie gras, but not fatty and still melt in mouth tenderness. Slowly sautéed in olive oil. 

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