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On 19 Sep 2004 15:50:50 GMT, ojunk (Bill Spohn) wrote:

>A client favoured me with some fresh elk roasts this week, so we quickly
>convened the local Venison Appreciators Society to cook it up and drink some
>wines.

--snip pre-prandial-elk wine comment--
>
>Gosset Brut - well, we needed something to drink with the stuffed vine leaves
>while we were cutting the roast into fat steaks and cooking them while
>finishing the sauce.

--snip apres-elk wines--

Bill,

You've done a disservice to the game lovers of the group. I assume
that the elk was Roosevelt or Tule version considering your
BC/Washington locale. What sort of roasts did you get--backstrap? Or
hind quarter? Bone in or bone out?

And, you don't mention the cooking of the steaks--grilled, pan-fried,
broiled? Larded? Basted? And, then there's the sauce which you've left
hanging. Mushrooms? Cherries? Berries? Juniper?

I'll be off to the high country of Colorado in about three weeks to
pursue mule deer and the wily wapiti. (It's great to be at the top of
the food chain!).

Gotta confess that I never considered Barbaresco or any Italian-style
wines with elk, nor Cornas. I like the Cornas, but will give the
Barbaresco a try as well. My leaning is usually toward cabernet or
with the fruity sauces, a big dark Pinot Noir.

Also, never considered referring to elk meat as "venison" which I
always associate exclusively with deer. But, my handy Webster's
(not-so) New World Dictionary tells me that venison can be applied to
all game meat (although I'm not sure about gnu, kudu or dik-dik
"venison".)

Now, all I've got to do is my part to stock the larder for the coming
year. Almost out of last year's supply.

Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
"Phantom Flights, Bangkok Nights"
Both from Smithsonian Books
***www.thunderchief.org