Meat Heaven

By Kristin Donnelly Posted June 19, 2009

You can tell I’m a city mouse here in Aspen—my camera is filled with pictures of Alpine-like wildflowers and animals roasting on spits. Both are rare sites in NYC. Last night, chef José Andrés hosted a party with the Wines of Spain where whole lambs rotated over a slowly-burning fire on the bank of a rushing stream. I must say, it was a beautiful sight. And the sandwiches chef Andrés made with the pulled meat were perfect for soaking up all of that Spanish wine.

Today, Fort Worth, Texas, chef Tim Love served up lamb, goat and venison, all roasted whole over mesquite wood. The key to cooking lean animals like venison over an open fire for so long? Bacon, apparently. Love used the smoky fatty pork to keep the venison juicy. Instead of wine, we ate the smoky meats with Belgian beers. With its sweet richness, Leffe Blond is always one of my favorites, but today, in the heat of the sun (which we’re thousands of feet closer to here in Aspen), the citrusy-spiced Hoegaarden was especially good. Now it’s time to hike off all that meat—and continue to play nature photographer.

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

You May Also Like

powered by ZergNet