Venison and Gin are the Perfect Pair at The Musket Room

While a giant glass of oaky Pinot Noir might pair best with seared venison, chef Matt Lambert was inspired by a different beverage for his red deer entrée at The Musket Room in New York City. He sources the venison from his native New Zealand and plays with the flavors of the gin wheel to craft the accompaniments.

“A traditional flavor that goes with venison is juniper, and the most...