» Wine Dispatches from the Potomac

Words and Images from Ed Felker

Posts tagged “Wine

Game Night

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Some good friends gathered on the Saturday after Thanksgiving for what we hope will become a new annual tradition. Game Night is a feast, the sharing of wild game hunted throughout the year. It is a celebration of cooking, drinking, laughing and eating, and all of those to excess. Let me walk you through some of the delicious ways we gave thanks to the animals we hunt, and the friends who shared this special night.

Marinated, Bacon-Wrapped Venison Tenderloin Morsels of Awesomeness

I’ve been making these for a few years, they’re easy and very popular. Cut the tenderloin into good size chunks, marinate overnight, wrap each with a half slice of bacon and secure with a toothpick (soak the toothpicks for 10-15 minutes so they don’t completely burn up). Then grill. Keep an eye on these as the bacon will cause flare ups. Some charring is of course delicious, but you don’t want to leave these unattended.

Here’s what I use in my marinade: 1/4 cup Worcestershire, 1/4 cup soy sauce, a bottle of beer (try different varieties for fun, but I like using a dark, richly flavored beer), 1/4 cup maple syrup, 1 tsp black pepper, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 cup brown sugar (light or dark), 1 tsp of cayenne pepper.

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Here are the completed venison morsels, which by the way came from this beautiful deer. Thanks to Anna for this and other great photographs from the night. Please check out Anna’s web site, AKG Inspiration.

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Bacon-Wrapped Dove Appetizers

Across the board, everyone loved these incredibly delicious dove breasts that Chris and Anna brought. Regular readers might recall our dove hunt. What a fun day that was, and tasting these makes me want to get my full limit when we go back next year. Chris marinated these, wrapped each breast around slices of green bell pepper and onion and secured with toothpicks. Absolutely delicious. Anna also made an amazing pot of macaroni and cheese made with four cheeses: fontina, havarti, brie and sharp cheddar. (Photo courtesy of AKG Inspiration.)

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Horseradish Encrusted Venison Tenderloin

My friend Jason loves to cook wild game almost as much as he loves to hunt it, and he is very talented at both. I’ll let him walk you through preparing these great main course: Coat the tenderloin with olive oil, salt and pepper. Then spread prepared horseradish over it evenly. Mix a sauce of about 2 cups balsamic vinegar and 4 tablespoons of sugar. Bring to a boil, then reduce heat to simmer. Stir occasionally until it gets syrupy. Grill the tenderloins (preferably to about medium rare) and remove from grill. Top with crumbled goat cheese and broil on high in the oven for 3-4 minutes until cheese begins to brown. Slice, drizzle with balsamic reduction and serve! (Photo courtesy of AKG Inspiration.)

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This, in my opinion, is absolutely perfect medium rare venison tenderloin. Great job by the grillmaster Jason.

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Fresh Wild Turkey Breasts

And I do mean fresh! Jason shot this turkey on Thanksgiving morning. He used a liquid garlic butter rub and coated with Cajun seasoning. Then this was cooked in an oilless turkey fryer. This is the first time I’ve had wild turkey and it was great with quite a kick to it! (Photo courtesy of AKG Inspiration.)

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Grilled Bacon-Wrapped Asparagus

Thanks again to Jason and Allie, Jason’s girlfriend and a long time dear friend of mine. I did not actually try these, but they looked and smelled great! (Photo courtesy of AKG Inspiration.)

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At some point when everyone was occupied in the kitchen there was a knock at the door. This is what we saw waiting to be let in. Now, and only now, can we get this party started. Our friends Ken and Mary accompanied this bear, along with more treats. Which brings us to dessert…

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Pumpkin Roll

In addition to this amazing thing I’ve never had before, our friends Brad and Jess also brought one. I love these things! It’s like pumpkin pie/cake and cheesecake all rolled up and sliced. Fantastic.

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Bourbon Pecan Pie

Okay I love pecan pie. It’s one of my very favorite things, especially at this time of year. And in the heat of the moment last night, with the beer flowing, the hugs being distributed, the laughter and friendship warming us on a cold night, I might have been heard saying that the bourbon pecan pie Allie made from the recipe in my favorite magazine, Garden & Gun, is the best pecan pie I have ever tasted.

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Now, a day later, with a clearer head, I do not hesitate to say it again. This is honestly the best pecan pie I have ever tasted.The recipe can be found at Garden & Gun here. Thank you Allie for this! (Photo courtesy of AKG Inspiration.)

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I want to thank everyone for coming and making such amazing contributions to a meal I will not soon forget. As we go through the next year spending time in the woods or on the water, we’ll enjoy setting aside some venison, wild birds, maybe a fish or two, with plans on preparing for next year’s Game Night. Can we top the First Annual? Does a bear drink wine out of a bottle?

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Dry Flies, Peach Blossoms, Patagonian Wine and a Steak the Size of my Face

An oddly mild winter folded into an unseasonably warm first day of Spring here in Virginia, and I was lucky enough to spend the day at Rose River Farm. The peach trees had begun to blossom, bumblebees were everywhere doing their thing, and the trout were jumping with Spring Fever!

This seven shot panorama shows a nice view of the farm. Peach orchard on the left, black angus cattle on the right.

Without my little waterproof camera, which needs to be replaced, it was a challenge to get any photos of my fish. This is about as good as I could do.

I do rather like this one, though. You can see this very strong rainbow in the top left of the photo.

We fished dry flies exclusively all afternoon. It was the first time I’ve done that in a long time. But when trout are rising, and taking what you’re offering, there is just nothing like it in the world. My favorite rod for this river, a Sage 4-weight ZXL, loaded with Rio Gold line, is simply at its best with a long, tapered leader and a single dry fly. It casts effortlessly, and when I set a caddis down softly over a rising trout, and watch that little black speck as it disappears into a burst of water and motion, it’s as exciting as it was the very first time I ever experienced it. A confident hook set, the hiss of line snapping off the surface and then that awesome, unmistakeable tug of life vibrating through leader, line, rod, hand, and soul. A fight, a fish not quite ready to come in, a little more fight and then the match is conceded. Man, this is fly fishing.

Trout fishing in a t-shirt in mid March is pretty unusual. And by ‘unusual’ I mean ‘freaking awesome.’

I almost overlooked this shot, in a string of nearly identical pictures of a nondescript splash. But then I noticed this trout, mid-jump, about four feet off the surface.

Douglas, visible through the rocking chair as he fishes, told me how great this Palm Beer is, and he is right. This is an absolutely delicious product.

As we wrapped up our day on the water, lightning began to flicker over the mountains. While the grill warmed up, I set up the tripod and tried to catch an image of it. No luck, but I like the colors in this 20-second exposure.

I’m no connoisseur, but after a day of fishing, a bottle of this Malbec (okay, there may have been two bottles) from Argentina hit the spot with grilled rib-eyes so big I shared part of mine with Enzo, my gracious host’s Spinone. It was the first day of Spring, and I couldn’t have asked for a better one.


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