A profusion of ripe wild raspberries in my patch. I thought last yr was great - this year's crop may be better, and it's only the beginning of the blooming. You've got to pick mid day to diminish the impact of mosquitos, and preferably in the sun w/ a breeze.
Venison stew and the raspberries for dinner last night with a Pinot Noir. A perfect marriage or should I say menage a trois. I added the wine to the stew, as well as brandy, bay leaves, Herbs de Provence, potatoes, carrots, celery, onions, mushrooms, plus an au jus base for meat( beef) flavor. And plenty of garlic, of course. ( I will post the marinade recipe for the venison, tomorrow).
Ask your favorite restaurant if you can buy a bag of au jus base from them because a good restaurant will have a better quality base then you can get in a store. I was always glad to sell stuff like that to customers when I had the restaurant.If you are a good regular customer, they will be glad to do it for you - that extends to, for example, prime rib, whole beef tenderloins( filet mignon), Alaskan King Crab, etc... . Probably would have to be an independent restaurant.
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