I have been asked to blog more about wine with food and, as someone who enjoys cooking, I hope this will enliven things around here! Appropriate to the time of year, today I am writing about venison. Venison is popular in our house - with me, anyway. Buying it a side at a time (from Archers Butchers in Norwich) is a highly cost effective way to fill the freezer with the healthiest of meats. Compared with beef, it's leaner, has about half the calories and a fifth of the total fat and one-sixth of the saturated fat of the equivalent beef. It has around 10% more protein and higher levels of vitamins and minerals although it is around 20% higher in cholesterol. My freezer is currently bursting at the seams with various cuts and, consequently, I have to think up different ways to present it to my family who, unlike me, would get rather bored of a slab of meat with some sort of carbs and greens put in front of them several nights each week. 1. Venison mince Mincing the scr...
Musings on wine and occasional other subjects from The Big Red Wine Company's James Bercovici