Today I took a trip over to a nearby island to buy meat from my favorite delicatessen store, Millesgården Lanthandel. They do their own hunting, and I was jonesing for something to inspire me in the kitchen. I have so much delicious Barolo and Chateauneuf-du-Pape wines in the cupboard from previous trips that need an excuse for drinking. Game meat is a given combination, since the strong flavors in game give the full-bodied, richly flavored wines a run for their money, but also because the extensive tannins in the wine get softened by the protein in the meat.
I’m attracted to wild game meat because it is as organic as it gets – the animal roams freely in the forest, eating what it wants from the vast Scandinavian forest, until the day it walks in the path of the hunter (who is hopefully a good shot). And I’m attracted to shopping from passionate foodies who care about the quality of their products as much as I do, which makes the drive to the island of Lidingö worth it. At Millesgården Lanthandel they have their own room for hanging the meat, and the extra hanging time they provide makes the meat extremely tender.
In my gourmet box today I got a leg of hare, mince from fallow deer (oh, the burgers I will make) and a very tender piece from the hind, nice fatty organic beef sirloin, some home-made sauces, a triple-cream cheese, olives, delicious tomato marmelade and Italian artichoke pesto. In the background you see a magnum bottle of La Spinetta Ca’ Di Pian Barbera d’Asti that I have standing in the office for a rainy day.
Now, tips for recipes or recommendations on your favorite wines for game are of course highly appreciated!