Not So Wild: Tequila and Game Meats
You don’t need a big, round red when you’re cutting into venison and squab
Jun. 1, 2016
The next time you cook or order game meat, forget the bottle of red wine. These meats are bold and flavorful, and, guess what, they also pair really well with tequila. Alex Ryser, a cocktail specialist in New York City, shares his expertise on this unique pairing and offers three ways to add a twist to your meal.
Grilled rabbit or pork with Gran Patrón Platinum: “The unripened and slightly vegetal qualities of blanco tequila balance the sweetness and succulence of the rabbit meat.”
Squab and Patrón Reposado: “Squab is so rich and piquant. It's an entire turkey leg concentrated into one little body. Most of the time, I would want red wine, but nothing showing too much oak or bearing too much fruit. How to translate into agave speak? Reposado. Just that touch of the barrel spices the richness of the bird. There is a little weight but not a heavy mouthfeel, so there is cooperation and no competition between the two.” Duck is also an ideal pairing here, too.
Roasted Venison and Patrón Añejo: “Roasted venison must be generously spiced. That’s why the potency of mace and juniper berries in añejo do incredible things for this deep, dark meat. Venison is lean, so you need something expansive, something to soften the musculature. The spice and weight of añejo is perfect for that. The viscosity marbles the texture of the meat and stands up to the intensity of venison's gamy flavor.”