Drinking Red Wine? Try...

Venison Fillet with red wine

Match with Shiraz

Food and Wine Matching - Lamb Rack

Serves

Mains for four

Ingredients

  • 2 fillets of venison
  • 3 tbsp butter
  • 1 tbsp olive oil
  • 1 cup red wine
  • ½ cup veg stock
  • 2 cloves of garlic
  • 8 Swiss Brown mushrooms
  • 4 sprigs of Thyme
  • Salt and pepper to taste
  • Crusty bread to serve

Method

  1. Poor the red wine, garlic and Thyme over the venison, cover and refrigerate for around one hour.

  2. In a heavy base fry pan heat the olive oil, add the venison fillets keeping the marinade to one side. Seal the venison on all sides 2 to 3 min.

  3. Place in a hot oven to finish. In a separate pan-fry the whole mushrooms in the butter until dark and glossy. Reduce the marinade and veg stock until slightly thickened. Remove the venison from the oven and rest for 5 min.

  4. Slice and serve with the mushrooms, spoon over a generous helping of the red wine reduction and season with salt and pepper

Wine match

Barwang Regional Range Shiraz

Kilikanoon

Kavel's Flock
Shiraz 2010 750mL

This Kilikanoon Shiraz, exclusive to Dan Murphy's, pays homage to this great history with a red of supreme power and concentration. Robust flavours of raspberry and earthen spice completed by subtle, ripe tannins give the wine balanced complexity and a nice length of flavour.

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