Chris:
I make a venison stew (substitute venison for elk, this recipe:
http://www.foodtv.ca/recipes/recipedetails/recipe%5F1198.asp as a guide) and
serve with a high end cabernet franc or cabernet sauvignon (but must be aged to
maturity). Follow with creme brulee and icewine or dark chocolate cake and
raspberry liqueur. Photograph meal before consumption with OM of choice.
Photograph guests in post-consumption bliss with OM of choice.
*********** REPLY SEPARATOR ***********
On 2/7/2004 at 7:12 PM Chris Barker wrote:
>Earl
>
>It's particularly good with a decent red wine (not that E & J Gallo
>stuff, or any new world stuff of course ;-)). I love being on holiday
>and having a good rich venison casserole with some red wine.
>
>Chris
>
>On 7 Feb 2004 , at 19:03, Earl Dunbar wrote:
>
>>
>> Tris:
>>
>> First time I ever had venison was at the farm of my cousins
>> (Janesville/Beloit area) in November. Pleasant memory.
>>
><|_:-)_|>
>
>C M I Barker
>Cambridgeshire, Great Britain.
>
>+44 (0)7092 251126
>ftog at threeshoes.co.uk
>http://www.threeshoes.co.uk
>http://homepage.mac.com/zuiko
>... a nascent photo library.
>
>
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