The Lodge Winery Cabernet Sauvignon - Autumn in a glass!

Wine #2 from The Lodge Winery is a beautiful Cabernet Sauvignon. Rebecca Schmoe had the pleasure of trying, and as a great huntress, she definitely knows what to pair this with! I have added a recipe for Venison Backstraps with Wild Rice Pilaf at the end from Enjoy! - Mary

”Today was an especially hectic day at work. One thing after another, after another. You know the type. I longed to sit down, to catch up, to even take a breath without someone needing something from me. It was a very Monday-ish Friday.”

”Once I was finally finished for the day, I was looking forward to sitting on my couch, in comfortable clothes, surrounded by a few moments of blissful silence, with a glass of wine.”

”The TROPHY Cabernet Sauvignon which I held was a welcome invitation to relax at long last. Taking a deep breath, for the first time all day, I noted the deep red wine had an almost earthy scent of oak and berries. That first long sip confirmed a mix of blackberries, blueberries, vanilla, and a hint of cinnamon and rich spices. I am not being dramatic when I tell you that it tastes like a crisp autumn day in a glass. I quickly realized that the name TROPHY was absolutely brilliant for this wine. I could picture myself enjoying a glass of this around the deer camp fire on a brisk evening, sharing stories of hunts past, surrounded by good friends and family.”

”This Cabernet Sauvignon would pair wonderfully with a venison dish or a hearty steak dinner.
Although, it would do just as well alongside a dessert of mixed berries and chocolate cake. Or you could enjoy it just as I did, snuggled comfortably on the couch, in pajama pants and a T-shirt, appreciating a few moments of sweet silence before the kids run into the room to tell you all about their day at school.”

-Rebecca Schmoe

Please support companies such as his that strive to help contribute to supporting pro gun groups such as ours! We are not paid by them for our reviews, but we were sent bottles to try and to give our honest opinions and share with you. Arron also has a wonderful program in place that contributes 2.00 per bottle sale to go back to groups such as ours when you order. If you put in 1MMAGC as the code, that purchase portion goes back to us to offset costs when we travel for 2A purposes, to hold range days, etc. If you are interested in checking out what they have available (and supporting his company and us), now is the perfect time! Since Wines are finicky when it comes to shipping and heat plays a roll, we are coming into the perfect cool months time to place orders to be shipped directly to you.

Venison Backstrap steaks with Wild Rice PIlaf:


  • 1 1/2 pounds venison steaks

  • Salt

  • 1 cup wild rice

  • 3 cups venison or beef stock

  • 1/2 pound mushrooms (maitake, hen of the woods if you can find them)

  • 6 tablespoons unsalted butter, divided

  • 1 onion, chopped

  • 1/4 cup chopped hazelnuts

  • 1 cup cranberries or 1/4 cup craisins

  • 1 fuyu persimmon, peeled and dived (optional)

  • 1/4 cup chopped parsley

  • Black pepper

  • Squash seed oil, for finishing (optional)


  1. Take the venison out of the fridge and salt it well. Let it sit on the cutting board while you make the rice and such.

  2. Cook the wild rice in the beef broth. You might need to add a cup of water or so, depending on how old your rice it. Also, real, traditional wild rice cooks in half the time as typical store-bought, and it requires less water. If you have the real stuff, use 2 cups broth and 1 cup water. Cook the rice until tender and drain.

  3. Put the mushrooms in a large frying pan or saute pan and turn the heat to high. Dry saute the mushrooms, shaking them frequently, until they sizzle and begin to give up their water. When they do, boil off this water. When it's almost gone, add 2 tablespoons of the butter and saute until the mushrooms begin to brown. Salt them as they cook. Remove and set aside.

  4. Add the chopped onions to the pan as well as another 2 tablespoons of butter. Saute on medium-high heat until browned on the edges, about 6 to 8 minutes. Remove the onions and put them with the mushrooms.

  5. Add the remaining 2 tablespoons of butter to the pan. Dry the venison with paper towels and add it to the pan. Sear the venison medium-rare. How long this will take depends on how thick the venison is. Use the finger test for doneness to determine how done you want your meat. Take the meat out and let it rest.

  6. Turn the heat to medium-low and add back the mushrooms and onions to the pan. Add the remaining ingredients except for the squash seed oil (if using) and toss to combine. Heat this just until everything is warm, then divide it onto people's plates. Grind some black pepper over everything. Slice the venison thickly and serve, drizzled with the squash seed oil.

Mary Callison