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+--- Thread: '97 Ravenswood Belloni (/thread-9658.html)
- ddf68 - 12-04-2000
My vegetarian roommate's business partner was distributing the fruits of his hunting season last week and I, lucky me, came into possession of some cajun spiced ground elk. It was delicious grilled and served simply on thick bread with tomato and a tiny dollop of mustard. In addition, it was justification to crack a bottle of the Belloni. Dark ruby, powerful ripe fruit nose, more dense, ripe fruit (currant?) on the palate with a thick, smooth texture. All the body you'd expect from 14.5% alcohol. Delicious, though the finish was not quite as impressive as the attack and mid-palate.
ddf
- mrdutton - 12-04-2000
Elk is some pretty good stuff, eh?
Glad the wine was good also. Thanks for the info. Will have to look for some and try it with some of the venison I have at home.
- ddf68 - 12-04-2000
It is! I've only had it twice, and both times it kind of fell into my lap, as it were. Now I think I'm going to have to find an elk steak and see if I like it as much as the ground elk.
ddf
- mrdutton - 12-04-2000
A well prepared Elk steak can be heavenly!! As can a well prepared Moose roast.......
- Thomas - 12-04-2000
I shall start looking for elk meat. Have never tasted it. My apartment is a block away from a store that specializes in game and eosterics--they must have it. If I find it, I will report. From the postings, I guess it is a meat for big red wines, si?
- mrdutton - 12-04-2000
Ouis! BIG REDS go well with BIG GAME!
They also go well when marinated in red wine, then roasted with GARLIC and then lightly coated with a raspberry and red wine (with a touch of balsamico) reduction for a sauce.
Using that jug wine red burgundy, that was mentioned in another thread (the name begins with a "C"), for a marinade would be good.
Then, when you eat it, have some ZIN!!
[This message has been edited by mrdutton (edited 12-04-2000).]