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Waterfowl and Beer - What compliments/hides game flavor?

Discussion in 'Beer & Food' started by ParchedNeedBeer, Oct 22, 2012.

  1. Duck/Goose season has begun and I'd like to try pairing some braised or grilled duck with beer instead of the more common red wine. Wild duck has a noticeable gamey flavor that I dont want to completely hide, but I dont want to enhance that flavor either. Any hunters out there with some recommendations? I was thinking a quad with the dark fruit flavors or perhaps a Rauchbier when bbq'in. Cheers!
    BdubleEdubleRUN likes this.
  2. CellarGimp

    CellarGimp Savant (430) Missouri Sep 14, 2011

    Those would both work well. Stouts and porters will do the trick. Doppelbocks too. A good Dubbel would be nice. An amber Bier de Garde might work.
  3. Bierlerner

    Bierlerner Savant (315) Oklahoma Aug 17, 2010

    Dubbels, doppelbocks, and Trappist ales would do the trick nicely. Sweeter stouts and baltic porters would work. Also, something like a weissbock would be nice too.
  4. had some duck charcuterie with a chimay red label a few weeks back, needless to say it was one of the best pairings ive ever had. belgian yeast and game are friends for sure.
    bpgpitt10 and ant880 like this.
  5. Thanks for all the advice, I'll let you know how it turns out and what the final pairings are.
  6. I agree, duck and Belgian Strong Dark Ales are awesome. Monk's Blood is one of my favorite pairing for it. That being said, anything with a bit of sweetness will work.
  7. gestyr

    gestyr Savant (325) Pennsylvania Dec 5, 2005

    I would try Trois Pistoles. The flavors should compliment each other.
  8. Supplication and duck work wonderfully together
    mikecharley likes this.
  9. I had a good opener on Saturday. Duck turned out alright, nothing special but I can't even remember what beer I was drinking. Definitely going to look into some of these suggestions.

    Any recipe recommendations?

    Also I plan on harvesting a good amount of quail the next few weeks. Anyone have recipe and beer suggestions?
  10. quirkzoo

    quirkzoo Initiate (0) Colorado Jul 7, 2011

    The homebrewed chef has a recipe for duck legs braised in consecration that I have been meaning to try to track down.
  11. quirkzoo

    quirkzoo Initiate (0) Colorado Jul 7, 2011

    Do you know/follow Hank Shaw? he doesn't really touch on beer, but his recipes and techniques are some of the best:

    http://honest-food.net/

    I also have his book: Hunt, Gather, Cook

    He is also in the process of writing a book completely devoted to Duck (wild and domestic).
    StoutHunter likes this.
  12. This is the first I've heard but I will definitely be following from now on. Thanks!
  13. Love to cook duck with sour fruit beers like kriek, cassis, and blueberry. Makes a nice sauce from the pan drippings too.
  14. First of all, grilling and barbecuing are different things. Unless I read it incorrectly, you seemed to have been using these interchangeably. OK, I'm done with my soapbox.

    With duck, I've found pairing this with a simple Belgian pale ale like Redemption or Orval go wonderfully well together.
    Bierlerner likes this.
  15. Skull40

    Skull40 Aficionado (240) Indiana Apr 1, 2010

    I have enjoyed the previous year's Founders Backwoods Bastard with this year's duck.
  16. I appreciate your soapbox. I own a Weber Genesis Propane Grill, a Weber charcoal grill, and a 3 chamber smoker. I did say I was grilling the duck, and then asked about the thoughts to my beer choices while bbq'in. Wikipedia says:

    Barbecue: (also barbeque, BBQ, bar-B-Q and barbie) is a method and apparatus for char grilling food in the hot smoke of a wood fire, usually charcoal fuelled. In the USA to grill is to cook in this manner quickly, while barbecue is typically a much slower method utilizing less heat than grilling, attended to over an extended period of several hours.

    Just my soapbox. Seems that the belgians are the winner here.

  17. I have a hard time reading your posts without laughing at pedo bear......best avatar ever.
    matthaslaservision likes this.
  18. match1112

    match1112 Initiate (0) Illinois Mar 2, 2011

    If you haven't had it yet, I would go with either of your Alpine options or the Saison. I think any of those would pair up well against the spice being used in the recipe. Backwoods might overpower, Pannepot I'm not familiar with and FBS is just wrong for the meal. Just my .02
    ehammond1 and BdubleEdubleRUN like this.
  19. About 10 minutes out from being ready. I think we may have decided to go with Sang Noir.
    ehammond1 likes this.
  20. ehammond1

    ehammond1 Initiate (0) Jul 4, 2008

    I SHOULD HAVE BEEN INVITED!
    BdubleEdubleRUN likes this.
  21. you are always invited/10
  22. ehammond1

    ehammond1 Initiate (0) Jul 4, 2008

    I know. Love you. Mean it.
    BdubleEdubleRUN likes this.
  23. The pairing worked well, but the beer may have been a bit to powerful.
    [​IMG]
  24. I've done a variation of this once before.....delicious.

    ISO: more Pannepot and endless flocks of waterfowl! Anyone have any good big game recipes, for whitetail backstraps or turkey?? I usually just wing it but wouldn't mind seeing some other interesting stuff.
    BdubleEdubleRUN likes this.
  25. match1112

    match1112 Initiate (0) Illinois Mar 2, 2011


    http://www.jamieoliver.com/recipes/venison-recipes/venison-with-blueberries-shallots-wi
    http://www.craftbeer.com/pages/beer-and-food/recipes/recipes-list/show?title=tipsy-turkey


    i also really like making a turkey brine out of either alaskan smoked porter or stone smoked porter.
    BdubleEdubleRUN and ehammond1 like this.
  26. ehammond1 and match1112 like this.
  27. match1112

    match1112 Initiate (0) Illinois Mar 2, 2011



    tis the season!
    ehammond1 and BdubleEdubleRUN like this.
  28. No matter the season, duck calls for Kwak.
  29. El_Tortuga

    El_Tortuga Aspirant (25) Texas Dec 15, 2012

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