Game Meat Recipes

BBQ Venison, wrapped in bacon and stuffed with herbs

Match with Cabernet Sauvignon

Food and Wine Matching - BBQ Venison

Serves

Mains for four

Ingredients

  • 1 venison tenderloin
  • 4 long slices of bacon, rind removed
  • ½ cup balsamic vinegar
  • 2 tbsp brown sugar
  • 3 sprigs of both rosemary and lemon thyme
  • ½ cup chopped garlic chives
  • Salt and pepper

Method

  1. Butterfly the tenderloins and place the herbs in the middle, then close over, reforming the original shape.
  2. Slice the bacon lengthways to create 16 long strips, and wrap around the tenderloins, covering from end to end.
  3. Put the balsamic and sugar in a hot pan, reduce and set aside.
  4. Grill the venison on the BBQ for a few minutes each side (ideally it should be served rare).
  5. Remove from the BBQ and rest.
  6. Slice and fan out on the plate, and drizzle with the balsamic glaze.

Wine match

Rymill Cabernet Sauvignon

Rymill Cabernet Sauvignon

Coonawarra SA, Cabernet Sauvignon

A refined Cabernet which should be a real "keeper".

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Brown Brothers Patricia Victoria, Cabernet Sauvignon 2006

Brown Brothers Patricia

Victoria, Cabernet Sauvignon 2006

The last few releases have put this firmly on the map of Australian benchmark Cabernets. Compact blackcurrant and cedar show its class.

More ›

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