Sunday Suppers: Venison Osso Buco & Brunello

December 2, 2012

Venison Osso Buco with La Fiorita Brunello

Two years ago, I bought a half case of La Fiorita’s riserva brunello di Montalcino. Last year we spaced those bottles out, two over the course of the year, one spring lamb meal paired with the 2001, and one late summer meal of venison and blackberries paired with the 2003. The idea being for a special wine, there must be a special meal!

Most of this year went by, and then bam! I landed some wild boar and venison shanks at the same time. Game pairs amazingly with this wine, and I couldn’t really imagine having anything else with these two meats. So within the course of a month, we enjoyed a wild boar pappardelle, again with the 2003, and then this meal. And this meal may be the hands down best wine pairing I’ve done yet. (more…)

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Sunday Suppers: Wild Boar Ragu with Pappardelle

November 18, 2012

Wild Boar Pappardelle with Brunello

A few weeks back, I decided to order some specialty meats from D’Artagnan to make a special meal for my husband. I have ordered specialty items in the past as Christmas presents for my hard-to-buy-for family members who love to cook, but it’s rare that I purchase these things for myself. So I went out on a limb and decided to try D’Artagnan, and I was really happy with their variety, shipping rates, and the overall service.

That’s how I came to have these two wild boar shanks sitting in my freezer. When ordering meats online, it seems that whatever fits into the cooler ships for (roughly) the same price. Since D’Artagnan was having a sale on their game meats, I decided to add a couple of wild boar shanks and some venison to my order, which shipped for the $20 my duck alone would have shipped for (well, okay, this is Madd Hatter math… $22 for the duck, $29 for adding wild boar and venison… all in all, we’re in the $20 range). While I’ve had wild boar often at Italian restaurants, I wasn’t quite sure what to expect when cooking it. So I decided to go with a preparation similar to what I’d had in restaurants – a wild boar ragu, perfect for coating strands of pasta. (more…)

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