Venison

[Jerry D Mead]

Probably not with pheasant, but certainly with duck, capons and Cornish hens...my honey uses the elderberry wines of Wildwood Cellars in Mulvane, KS to baste and/or do sauce/reductions...the elderberry makes a great reduction too for sauces for lamb and sweetbreads. Left a bottle with my local chef to do some experimenting and those were a couple of the treats.

PS Re the recipes...food and wine are so closely related that when the recipe is appropriate to some wine discussion or other, I think recipes will be welcomed.

And if it we start getting lots of them, maybe we can ask Jackie to add a food/recipe/cooking folder.