On 1 August we are presenting an evening of Vintage Wine & Venison with La Motte Cellar Master Edmund Terblanche and Pierneef à La Motte’s Chef Chris Erasmus.
Edmund will give insights into the maturation of wine, as well as how and why they pair with the specific dishes, while Chef Chris will explain his choice of venison, share his preferred cooking methods and share recipes for avid hunters and cooks.
In the meantime, we would like to share a hearty recipe from our Cape Winelands Cuisine cookbook (P120). It is a great partner to the La Motte Shiraz and will surely be a hit on a wintery weekend in the Winelands.
1 kg venison shoulder or leg, cubed
200 g smoked bacon, cut into thin strips
3 cups (750 ml) good quality dry red wine
1 tsp (5 ml) ground cinnamon
6 whole cloves (wrapped in a muslin bag)
¼ tsp (1 ml) ground ginger
Pinch of saffron (optional)
2 Tbsp (30 ml) lamb’s tail fat, lard or oil
Salt and freshly ground black pepper
1 onion, chopped
1 cup (250 ml) dried peaches
2 Tbsp (30 ml) tamarind, dissolved in 1 cup (250 ml) water of 1/4 cup (60 ml) vinegar
2 Tbsp (30 ml) brown sugar
8 cups (2 litres) venison, beef or lamb stock or water
1 buttermilk pastry (please see below*)
Milk, for brushing
Freshly ground sea salt
Preheat the oven on 160°C. Remove the venison from the wine marinade and pat dry, reserve the marinade. Place the venison, bacon, wine, cinnamon, cloves, ginger and saffron in a earthenware dish and marinade overnight. Heat a large casserole pot and add the fat. Season the meat with the salt and pepper and brown in the fat. Add the onion and fry for 5 minutes. Add the peaches, tamarind, sugar, marinade and stock. Fit the lid, place in the oven for 2-3 hours until meat is tender and cooked. Heat the pot on top of stove and cook until the sauce thickens or add a little flour mixed with water. Leave to cool in the pot.
3 cups flour
1 tablespoon sugar
1 tsp salt
1 ½ tablespoons baking powder
1 tsp ground black pepper
1 tsp thyme leaves
¾ cup buttermilk
¼ cup milk
1 egg yolk
Mix all the dry ingredients in a bowl. Work the butter into the dry mix using your fingertips until it resembles wet crumbs. Mix all the wet ingredients and add to the dry. Work lightly until it forms a dough – don’t overwork it.. Place the dough in the fridge to rest for 1 hour.
1 tablespoon milk
Whisk together the eggs and milk and reserve for the egg wash. Pour the venison pie mixture into a 30cm ovenproof dish, make sure it does not fill the dish more than ¾ to the top. Roll the buttermilk dough into 50g balls and place on top of the pie mixture. Place them tightly next to each other. Brush the pastry lightly with the egg wash and place in the oven for 20 – 30 minutes until the dough is golden brown.