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ojunk (Bill Spohn) wrote in message >...
> >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?
>
> I got one of eac, no bones, and sliced the backstrap into thick steaks. Froze
> the other one for later use, though I much prefer them fresh.
> Not sure which species it was - my client, the deli owner from the Black Forest
> area in Germany was the hunter
>
>
> >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?
>
>
> Pan fried, served quite rare (is there any other way?) with a poivrade sauce -
> a veal reduction, red wine reduction, shallots, seived and finished in the
> usual way with butter.
>
>
> >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.
>
> The Nebbiolo works really well with game.

I like a good old Barbera too!

> >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".)
>
> I'm not sure I want to talk about your 'dik-dik' on this group.
> Locally, we apply the term 'venison' to anything in the deer family.
> Preferably without front bumper marks on the carcase, but it doesn't do to be
> too picky......
>
> Lat time we had a gift of venison, I had a bit of a blow-up with a guest I'd
> mistakenly (as opposed to moose-steakenly) invited when I refused to give him
> any meat after he asked for it well done.

WELL DONE? He should have been shot!

> I DID offer to char a beefsteak for
> him, but I guess he was insulted that I wouldn't ruin a great piece of game to
> please him. What would you have done?

Force him to eat raw snails...

> And when cooking such things, I shy away from adding too much sweetness to the
> sauce as it does the wines no favours and often fails to complement the meat as
> well. I have done a quite successful pomegranite sauce for medallions of
> venison, mind you......