I was first alerted to this dish, made by chef Matt Bolton of Pacific's Edge, when I smelled the unmistakably woodsy scent of rosemary. And if I weren't in a fine dining setting, I might've considered gnawing at the bone of the perfectly medium-rare venison chop — it was that succulent. The red meat's big flavors were a match made in heaven with a meaty, fruit-forward 2005 Zaca Mesa Syrah.
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