This dish was inspired by my husband, Ryan.
Today I'm extra extra excited to share my recipe of the month with a variety which we grow extensively back on my family's Chateau back in Bordeaux, France.
And I'm really fussy when trying any wines made from this variety from around the world. The pressure is really on my Husband Ryan and bosses John and Barb when they grow and make the variety that is closest to my French heart!
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Rare Black 2017 Cabernet.Tasting notes:
- Colour: dark ruby /bordeaux red
- Nose: Red roasted capsicum, smokey / charcoal. Blueberry freshness. Slightly herbal: thyme
- Mouth: A great acidity which highlights the freshness of the wine. Round and full of volume. Bounce back from the nose with a perfect mouth/ nose matching. Nearly feels sweet in the middle palate. The finish is long and voluptuous with dark chocolate and fine roasted tannins notes.
It’s a voluptuous and full body Cabernet Sauvignon, perfect with your next juicy red meat celebration.
Our Rare Black Cabernet 2017 can be drunk now, if you decant it before to enjoy it or open it a few hours before pouring. Or you could wait another 10 to 15 years to fully enjoy it.
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Wine with the food:
The sauce highlights and enhances the tannins of the wine. The sweetness of the meat balances and matches the wine to perfection. The steamed broccoli brings freshness and lightness to the match.
Wonderful food and wine match. This blend makes you want more...of everything.
- Our food and wine match of the month:
Venison and dark chocolate sauce with roasted carrots and steamed broccoli
Serves 4 people
- 750/800g topside Venison, left whole
- olive oil
- 50g butter
- 2 medium purple shallots, finely chopped
- 10 sprig of thyme, leaves only
- 1 bay leaf
- 2 medium garlic cloves
- 375ml red wine, we used our “A” label Cabernet 2017
- 90 g dark chocolate, 50% minimum
- 300ml homemade or good quality chicken stock
- 1 big broccoli head
- 8 medium carrots, halved lengthwise
- salt and pepper
Cook the carrots:
Preheat your oven at 180C.
Peel, wash and trim the carrots.
Arrange them in an oven-proof dish with a couple tablespoons of olive oil , salt and pepper. Place in the oven and cook for 20-25 minutes or until it’s cooked through.
Make the sauce:
Put the butter in a medium/small frypan. Melt it over medium heat and add the shallots, thyme, bay leaf, salt and pepper. Cook until just golden.
Add the wine and bring it to the boil for 2-3 minutes to let the alcohol evaporate. Simmer and reduce for 10 minutes.
Add the chicken stock and continue to reduce until half of the liquid is gone. Season to taste with more salt and pepper.
Put aside for 5 minutes to cool down. This time aside is crucial: if you add chocolate to a boiling liquid it will curdle. Add the chocolate to the sauce and mix very well.
Strain through a fine sieve, into a serving jug and maintain warm until service.
Prepare the Venison:
Take the meat out of the fridge. Rub the venison with olive oil and salt and leave it at room temperature for half an hour.
Increase your oven temperature to 220C or 200C fan forced.
In an oven-proof frypan, place a tablespoon of olive oil on high heat. Season the venison with cracked fresh pepper and sear each side of the meat until brown or for 1-2 minutes each side.
Cover the pan with aluminium foil before placing in the hot oven and cook the venison for 12 minutes (for rare, recommended cooking) or to your liking.
Take the fry pan out of the oven, very carefully as it will be very hot, and stand for 5 minutes before slicing it about 1 cm thick.
Steam the broccoli to your liking.
Serve a couple slices of Venison with the dark chocolate over the top and the vegetables on the side. Don’t forget to have some bread available on the table to mop up the juices...
Great way to finish!
A good homemade Dark Chocolate Mousse.
Buy Rare Black Cabernet Sauvignon Online
