Somebody just gave me some liver from a young deer, and I don't know what to do with it, if anything... Can anybody give me some advice? Is it safe to eat? How do you cook it? Recepies?
Shiraz or Cabernet? Maybe a Rioja?As long as it's pickled in red wine, I'll try it!!!
Crikey! So many wines, so little time hahaha :help: (best get drinking)Shiraz or Cabernet? Maybe a Rioja?
(Set voice = 'wine snob') "The pairing of the grape and wild game liver must be undertaken with great deliberation. While a cabernet is suitable for deer liver, one must pickle moose liver with a lighter vintage, possibly an old vine Zinfandel. And elk, of course, require a Merlot for best effect."
Sorry. (I know a few people who actually talk that way. Nuts, but they set a good table ;-) )
The dry Madeira I hope I can get here, and I will ask about the regional reds. As for the Port; picked up a few really good ones when I was in Porto this summer. What a place! Going back for sureWell, speaking about red wines, don't forget the portuguese ones, from our best hunting region, Alentejo.
The majority of them are a perfect match for wild game meals; but I really favour the ones from Granja-Amareleja-Mourão, or from Terras do Sado, near the city of Setúbal.
Start with a good Madeira dry white wine, and after the meal...a nice Porto, or an old brandy like Antiqua, or Carvalho, Ribeiro & Ferreira!
Bob, somehow I knew you would have a good liver recipe when I saw you had posted here!! LOLCut up in small quarter size pieces, let soak in water for 5-10 days, put in on the end of a proper treble hook and go catfishing