Roasted venison loin (medium-rare) marinated in red wine, pepper, sage and gin (which apparently makes a nice Juniper Berry substitute). On the side: Minnesota wild rice with cranberries and sauteed green beans in lemon and garlic.
Wines: Château de Ségriès Cuvée Réservée 2008, Domaine de la Ville Julienne 2007, Yoakim Bridge Zinfandel 2006
Notes: No, I didn’t drink all three bottles by myself. If you know a hunter, which you inevitably will if you live in Minnesota and you have some venison lying around in the freezer, you have to cook it for them. I think it’s a rule or perhaps just a good idea. Marinating the roast made this venison extremely delectable. To boot, the wines were mind-blowingly delicious mixed with this meal. I think I’m still speechless from how enjoyable this all was.