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JUDGING WINES IN CONJUCTION WITH APPROPRIATE FOOD

The Fuller Bodied Dry Red Wines
were judged with Venison Casserole

 

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As presented by Celebrity Chef MICHAEL MANNERS

6 serves

INGREDIENTS:

1.5 - 2kg Venison shoulder cut into 4cm cubes
Salt
Black pepper
3 T Plain Flour
100g Pork fat, skin on
100g Speck
2 Onions
3 Carrots
6 cloves Garlic
750ml Beef stock
2 bay leaves
8 sprigs of parsley
2 strips orange zest
3 Juniper berries
4 T Port
3 T Red Currant Jelly

MARINADE:

1 Onion
1 stick Celery
4 cloves Garlic
Parsley
Bay
Thyme
3 Juniper berries
10 Black pepper corns
2 T Olive oil
1 T Red Wine Vinegar
350ml Red Wine

METHOD:

Make up the marinade; chop all the vegetables, add the remaining ingredients.

Mix well and add the diced venison and leave overnight, in a large glass or non-reactive dish large enough to hold everything.

Preheat oven to 150C

Next day remove the venison from the marinade, wipe clean; reserve the marinade.

In a pan heat oil and add the diced pork fat, speck, fry well and add diced vegs.

Toss venison in flour and add to the pan, toss and lightly brown, add strained marinade and enough stock to just cover. Add the remaining ingredients, bring to the boil. Cover with layers of baking paper and a tightly fitting lid.

Cook for 3 hours, check - the meat should be really tender and the sauce reduced.

Check for seasoning, serve with mash, or boiled potatoes, or polenta, or rice and a salad.  

Click to review previous Chefs’ food recipes for this Category of Wines.



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