A month or two ago, D’Artagnan (the company that sells fancy meats here in the US) had a really good flash sale and I got a selection of game meats: a duck, venison shanks and a wild boar roast. We had the wild boar first (actually a hybrid of European wild boar and feral pig that are running amuck in the south of the US). It was good, though dry and we did lard it with extra pig fat. The meat is very lean and all the darker color that you see in some pork cuts from regular pork. I wasn’t that impressed, but I will say that I cook a tasty pork shoulder and am somewhat spoiled about what good pork is.
This weekend we cooked the venison shanks. They were about 4 inches thick, and were New Zealand venison. My husband found a recipe for a very garlic heavy braise, and since I’ve been wanting to cook something with a *lot* of garlic (readers will know I consider it a vegetable), we went for it.
The wine used was a Simply Naked pinot grigio and of course the 4 bulbs of garlic. We have rosemary and thyme in our garden. It’s so shady, I’m glad that anything edible grows there. I also have quite a few really poisonous things, like monkshood, jimsonweed, foxglove, etc.
The meat was pretty indistinguishable to me from good beef. We cooked it until the cartilage melted, making the meat succulent. Not much fat on these, so the sauce isn’t as greasy as a beef based sauce would be. They do come with the bone in, so I scooped out the marrow. It was a little strong flavored for me, though I can see how some people would love that. We just had the rest of the pinot grigio with it and it went surprisingly well with such a dark meat. It’s nice and light. We also got a bottle of their unoaked chardonnay, and it was good too, though a little richer than we wanted for the recipe.
We also got a few new wines to try. We’ve been looking at the less than $10 that the PA Fine Wines and Good Spirits stores have. If you are of an age in PA, you’ll know these stores to be “state stores”. One of the wines was Regio Cantina Donpa Aglianico del Vulture 2013. We really got it because it had this as a description ““This initially shows funky aromas of stalky underbrush, wet soil and a whiff of damp fur that slowly blow off to reveal toast, leather and dried blackberry jam. The dense full-bodied palate evokes prune, chocolate and a hint of tobacco alongside firm tannins.” Alas, it wasn’t nearly so odd, and I was a bit disappointed. It is a good dark red wine though.
That’s it. Eat and drink well! If you have a good roast duck recipe, let me know for my next experiment.