Thanks for starting this thread, and definitely count me in the hunting meat and drinking wine crowd (hopefully in that order).
In terms of the original question, I’m happy to share with you something that hasn’t yet been mentioned. In 2007 I was fortunate enough to hunt the Algar estate in Patagonia, Argentina, and I can tell you that the combination of venison from red stags (kind of a cross between a whitetail and an elk) with Malbec was just fantastic. At the time I wasn’t paying close attention to what we were drinking, so I can’t share a producer or vintage, but I am anxious this year to pop a bottle of Malbec as soon as the local bowhunters make some of their venison available to me.
Go big or go home, a Jarrett + 180’s is a dangerous pill. I’m a .277 or .284 man myself. I have a .270 Roy, and a 7 Rem Mag. I’m selling the Roy and having a full custom .280AI built on a Borden action ready by fall hunting season. Gun loony-ism can run deep, just like wine snobbery.
I need to get some elk in my freezer, by far my favorite NA game (though I have not yet had moose). We should set up a hunting offline!
You can build a full custom for a fraction of the price of a Jarrett, I realize it’s not a “Jarrett” but when you get north of $4k the lave of diminishing returns has to kick in at some point. The challenge is getting a good smith to put it all together and add some custom flair to make it yours.
As much as I would like to, the idea of standing for prolonged periods of time on a sheet of ice is not too terribly enticing down here in TX. I need the temps to freeze that H2O for weeks before I crawl out on it.
On the animal “terroir” front I cater differently to what I am eating. If it is a female or young animal I will prefer more elegant wines or wines with age. If it is a male and on the more gamey side I like newer or more fruity wines as the acid is not needed to cut the fat.
I did some 80’s BDX and a '90 VT CdP with chops from a sow once and it worked wonderfully.
This is one of the only, and I mean only, reasons I miss living in Iowa. Hunting about anything was just a few minutes drive. Brutally cold pheasant hunting death marches, morel hunting via horseback. And with all kinds of private land, sometimes no need even for a tag. I didn’t know anything about food and wine back then, but I truly miss those visceral experiences. Trapped in the OC, it will be several years before I take to that recreation again.
My uncle lives on Lake Grapevine. Shirley you can’t be serious? Ice? You texans must call it ice fishing just because it’s a little chilly out. Until you bring out the auger…
[quote=“JATranfo”]Thanks for starting this thread, and definitely count me in the hunting meat and drinking wine crowd (hopefully in thatorder)
I knew there had to be a few hunters out there, it one of my true loves, and I’m a total meat hunter that’s had good luck a few times. Ironically my dad is a massive gun collector and that never rubbed off on me, I got the culinary wine bug that has worked perfect with my hunting. It also makes for a very good time when I cook for friends who don’t eat critter. I kill just about everything with my .300 mag, I just never miss and it’s only a $500 package. My pops built me a custom .375 that he dropped a mint on and still hadn’t been fired after 4 years and he finally asked for it back. No problem dad, I got my Ruger.
Keeping my fingers crossed for next years drawings. Wine and hunting, the perfect mix!!
Man, you absolutely nailed this one, nailed it. The males, rutting bucks, etc, really make a huge difference in the exact pairing. The Jr’s and girls are so much more mild. I got two blacktail bucks in full rutt this year, they are going to be big rhone and racy Pinot wines galore. High five!
Two Deer, Geese and ducks, and a bunch of rabbits this year. I was skunked on my bear. I bought this for my vehicle this year; invaluable and saves so much time. Between 4 of us over 30 some birds cleaned in approx 10 minutes. No affiliation.
