One of the great parts about hunting is that at the end of the day you get to sit around a campfire or fireplace with friends and talk about the day’s hunt, sports and your family. Often these conversations include a few beers or a little harder adult beverage to keep the cold away. I have a few friends who always drink brandy while smoking cigars. And I for one would have a glass or two of red wine.
While I like bold reds, one of my friends always drinks White Zinfandel. I kid him about drinking “Pinkie,” but when you think about it, a good wine is any wine you like. Since White Zin is the number one wine sold in the US, my friend has a lot of company. So when people tell me they don’t like wine, it’s usually because they have a built in negative impression of wine and they just haven’t found one they like. But it’s out there!
While I love venison chili and sausage, my favorite dish is barbeque venison. I have great memories of going with my dad to a neighborhood gas station where the owner had barbeque venison cooking for his customers throughout deer season.
My first answer is that if you have a wine you like, try it with your favorite venison dish and you may find that they are the perfect match for you. That said, here are some basic rules when pairing wine with venison.