Venison

[Jerry D Mead]

You don't say if your venison is wild or farm raised...if wild I'd go with the former recipe...if domesticated I'd go with the latter.

In either case, MOST Pinot Noirs would be way too tame for the meat.

California or Australian Syrah/Shiraz are very good bets as are the native Rhones mentioned above...but a really big California Cabernet or Meritage could do yeoman duty as well. And don't forget Petite Sirah!