Rating: 4/5
Braised Elk steaks with a rub of pepper and sage with a cranberry chutney drizzled over it. A side of brown rice with boiled acorn squash and cooked cranberries thrown in.
Wine: Yoakim Bridge Merlot 2007
Notes: I really need to figure out how to give wild game a little more juice after they come off the heat. The next experiment will be to re-inject some of the juices the meat is cooking in back into the meat as it cooks. Outside of that, this was another great meal for the fall. Hunted game (read: ultra-manly, except that someone else did the hunting) with a suitable side and matched with a wine from one of my current favorite wine producers out of Dry Creek Valley in Sonoma. I’m really digging the combo of using sage on meats and having a great merlot.
Aaron Berdofe's Wine and Food Experience 