What to Drink With Fire-Cooked Game

I am a chef, not a sommelier, so let me say up front: there are no rules here that you have to obey. But after years of feeding people wild game cooked over fire, I have learned what makes a drink sing alongside it - and what gets flattened by all that smoke and richness.

Because that is the key difference. Fire-cooked game is not just rich meat - it carries char, woodsmoke and deep savoury intensity. Your drink has to stand up to all three. Here is how I think about it.

Venison Wants a Bold Red

Wild venison is lean but intensely flavoured, and it loves a red wine with structure and dark fruit. My go-to is Malbec - which is no accident, given how much of what we do comes from Argentina, the spiritual home of both Malbec and the asado. Syrah and a good Rhone blend work beautifully too, all that pepper and bramble matching the smoke.

Avoid anything too delicate. A light, timid red simply disappears underneath fire-cooked venison. You want a wine that pushes back.

Match the weight of the drink to the weight of the dish. Big smoky meat, big confident drink. It really is that simple.
- Cai

Game Birds Like It Lighter

Pheasant, partridge and pigeon are more delicate than venison, so you can drop down a gear. A Pinot Noir is the classic for a reason - bright, earthy, never overpowering. For pigeon, which eats almost like a steak, you can go a touch bolder. A cool-climate red with good acidity cuts through the richness and keeps everything lively.

Do Not Forget Beer

Smoke and beer are old friends. A malty amber ale or a dark porter is genuinely one of the best partners for charred, fire-cooked meat - the roasted, almost coffee-like notes echo the bark on the meat. At relaxed events and festivals, a proper local ale next to a venison kebab beats a fussy wine every time. We learned that feeding thousands at festivals.

The No-Alcohol Options

More and more guests are not drinking, and they deserve better than a warm lemonade. Smoky, savoury food pairs wonderfully with drinks that have depth - a sharp cloudy apple juice, a good ginger beer, a spiced soft drink, or a non-alcoholic dark beer. Anything with acidity or a bit of spice will cut the richness just like a wine would.

One thing worth knowing: we do not run a bar or supply alcohol, but we are always happy to advise on pairings so you and your drinks supplier can get it right. You can see how we fit alongside the rest of your day in our guide to choosing a caterer.

At the end of the day, the best pairing is the one you enjoy. But get the weight right, respect the smoke, and look after the guests who are not drinking - do that, and the whole table eats and drinks better.

- Cai