10.27.2009

Game Time

Chef Robert Wiedmaier is selling game by the pound at the Butcher's Block in Alexandria.
Photo: Polly Wiedmaier

Cold, dreary weather have you jonesing for something that'll stick to your bones? How about wild boar, venison and other hearty game?

Chef Robert Wiedmaier, who hunts with sons Marcel and Beck, is featuring a Hunter’s Plate of quail, rabbit or venison at Brabo on select nights for $38 per person. Or head over to the chef's neighboring market, the Butcher’s Block, where the fresh game featured at Brabo is also available for purchase by the pound. (Call 703.894.3440 to check on availability.)

And at the market Nov. 4 from 7:30-9 p.m., Wiedmaier will demonstrate how to breakdown a venison saddle and prepare a marinade for it. Space is limited — call 703.894.5253 for reservations.

Meanwhile on Nov. 13, chef Jon Mathieson of Inox Restaurant is planning a five-course game tasting dinner, featuring venison, rabbit, squab, hare and wild boar. "The heartiness of the meats is perfect for the colder weather,” says Mathieson.

Dinner, with wine pairings by wine director John Wabeck, kicks off with a reception at 6:30 p.m. and costs $150 per person (exclusive of tax and gratuity). Check out the full menu here.

1 comment:

Olesh said...

Having a real butcher in the area is awesome. Now we just need one somewhere in NW. We have way too many deer up and down the Mass Ave corridor so there may be a need to butcher a saddle.