Elk

Fred wrote in news:Z3X9k.1812$ snipped-for-privacy@newsfe17.phx:

Never mind, The Elk was spoiled. Bummer.

Fred.

Bummer indeed, Fred. For future reference, though: elk (wapiti) is like deer, but leaner and often less gamy to my taste. When cooking it, it's usually advisable to bard it to prevent it drying out. If you do that, the barding will impart its own flavor, and I'd be tempted to pull the best Syrah I have in my cellar out for a pairing. Mourvedre might also work well. For Bordeaux, I'd go for a powerhouse Pauillac or St. Julien of no great refinement.

Mark Lipton

I would agree that elk can be quite lean although a chef showed me a prep where the elk was marinated in an olive oil based marinade with no vinegar or acid and it was succulent and delicious without being imparted with the bacon larding material. I still would go with syrah or a big cab though.