Not being a hunter, but enjoying both food and things that are free, I was more than happy to accept a friend's offer of some venison from his recent hunts.
He was kind enough to give me some backstrap, described as one of the best cuts of meat aside from the tenderloin.
My plan is to marinate it in some way, though I'm not sure in what base. Any ideas on pairing beer with deer, or game in general?
12.12.2007
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6 comments:
I would think the same beers that you would pare with beef.
I recently cooked a backstrap myself. I first cut it into ½ inch round steaks, marinated it in plain Worchester for a bit then battered it up in a flour/seasoned salt/pepper batter and fried it. Served with mashed potatoes and grilled asparagus. It was a staple of my childhood and it’s still great.
I think I had a Jockamo IPA from Abita with mine.
Butch
Thanks Butch, I guess that does make a lot of sense.
I'm thinking of using this recipe for the backstrap:
http://allrecipes.com/Recipe/Grilled-Venison-Backstrap/Detail.aspx
That recipe looks pretty flavorful so you could really use something to both cut the sauce and compliment the flavors.
For cutting through and cleansing your palate, you can't go wrong with a clean and crisp kolsch or any good lager.
If you want to be more adventurous...
Perhaps a lightly smoked beer would work with the bacon?
How about a dopplebock to compliment the sweetness of the apple?
I was hoping you'd chime in, Adam.
Would you suggest cutting down the sauciness?
I already added the apple juice (store didn't have any cider, wtf?), but I could easily skip the other steps.
Personally I'd go for something strong, powerful, sweet and dark to complement all those burnty flavours - I can only speak in terms of British beers, but Theakston Old Peculiar, Marston's Owd Roger or McEwan's Champion would all do well.
Hi Eli,
I'm no expert on cooking venison. (I can shoot 'em, but, I'm not a gormet chef ;-) Our most successful dishes have been venison roasts in a crock pot, chile and stew. I'd just try the recipe and see how it goes.
zythophile,
I think your onto something. Those grilled/carmelized sugars would go well with English beers. In contrast, if you were to go with Victory's Old Horizontal it would probably be too hoppy. Speaking of McEwan's, the sctoch ale (export?) would probably overshadow it with sweetness. Never had McEwan's Champion.
Let us know how it turned out. I have a ton of venison just waiting for a new recipe ;-)
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