Had my best friend over tonight for a game dinner. This was a fruitful year for us.
The first course was some Comte, Rogue Smokey Blue, and Tillamook 3 year cheddar (no pics). We drank a Loire Chenin Blanc.
Course two saw rhubarb added to caramelized onions (in bacon fat). That was reduced with some vanilla extract, cardamom, and lemon thyme. That formed the base for a seared duck breast that had been packed sous vide with black peppercorns, cardamom, cumin, and coriander.
We kept drinking wine.
For the third course, we cracked two homebrews. One was a clone of Affligem Noel (www.affligembeer.be), and the other was a clone of Mac and Jack’s African Amber.
I pounded thin some alfalfa grazed 2 year old doe round steaks, then dunked successively in flour, egg, and cornmeal and fried in butter. Deer Schnitzel! I served it over asparagus with a sage beurre blanc.
