Once you have your bottles of Haute Cabriere Pinot Noir Reserve ready to open, why not consider serving them with a dish created by Haute Cabriere's very own chef’s Nic van Wyk and Westley Muller.

"As chefs, it’s easy to go to a restaurant and be able to know exactly what went into making
the particular dish you are eating. Sometimes it’s complicated and if we were not chefs, we
would not even attempt or begin to know," said Nic van Wyk.

The style of this dish is classic French with a South African twist.

"Our style of cooking also means that yes, perhaps things take time, but an average home cook can recreate the flavour," said Westley Muller.

Grilled venison, vegetable pave, sauce cassis paired with Haute Cabriere Pinot Noir Reserve

Haute Cabriere's Grilled Venison paired with Pinot Noir Reserve

"A misconception about venison is that it tastes ‘funny’ or wild. With all natural produce, the flavours vary depending on a lot of things, but with most proteins as well, as soon as you add a sauce to it, only the seasoned palate would be able to pick up if a piece of steak was fed grain or organic food." commented Nic.

Despite the three elements in this dish being rather simple on their own, it will take longer than a stew on the stove, but the chefs assured us it is a relatively easy dish to be able to recreate at home.

Ingredients:
Serves 4

Vegetable pave
4 carrots
4 parsnips
1 small butternut
1 sweet potato
1 onions
Melted butter
Salt and pepper

Sauce cassis
75g brown sugar
65ml white wine vinegar
125ml cassis (black currant liqueur)
1l beef or venison stock
1.5 star anise
1/4 a cinnamon stick
1 cloves
65g frozen mixed berries
20g frozen cubed butter

Venison loin
180g to 200g venison loin per person
Oil
Butter
Thyme
Salt and pepper

Method:
For the pave, set oven to 160°C. Place tinfoil into an oven proof dish and coat with butter.
Peel and thinly slice vegetables (120g total per person). Layer the vegetables, season with
salt and pepper and a brush of butter every 3rd layer. The stack should be about 5cm high,
finish with layer of butternut and coat with melted butter. Cover with foil and bake for roughly 80 min. Keep warm.

For the sauce, caramelize the brown sugar and deglaze with white wine vinegar and reduce until all liquid has evaporated. Deglaze again with cassis, and reduce by 2/3. Add the spices and beef stock and reduce again by ¾. Add frozen berries and reduce until reaching a sauce consistency. Strain out the berries, whisk in frozen butter - do not let boil. Keep warm.

Season the venison with salt and rest for 5 minutes. Heat a skillet and add oil, when smoking hot, brown the venison turning it all the time. When almost brown add the butter and thyme sprig and nape with the butter (tilt pan and spoon the butter mixture over the meat). Transfer to an oven dish and roast at 200ºC for +/- 2 to 3min. Take out of the oven and rest for 5 minutes before serving.

Garnish

For the pear garnish, poach two pears for roughly 15 minutes, in sugar stock until soft, cut in half, rub with olive oil and heat on a griddle pan to achieve grill marks.

And for crispy kale, blanch and refresh, season with salt and pepper, ensure dry, deep fry in oil until crispy, set on kitchen towel to allow excess oil to drain.

To plate

Slice venison and add to plate. But pave into squares and place a square on each plate. Add the pear halve. Drizzle generously with sauce and add the crispy kale.

Serve with Haute Cabriere Pinot Noir Reserve! A perfect pairing!

A tip from the chefs: heat your plates in the oven, with all meals, this way your hot dish stays that way to the last bite. Especially in winter.