Pair it with MIKE PRESS Single Vineyard Cabernet Sauvignon

The perfect winter weekend recipe – cook it low and slow and will comfortably serve 6 adults.

Ingredients:
1 kg of quality Hahndorf hand-cut diced venison
1 tablespoon caraway seeds
2 tablespoons sweet smoked paprika
1 tablespoon ground cumin
1/2 tablespoon cayenne pepper
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/4 cup olive oil (maybe more)
3 onions finely diced
4 red peppers
1-litre beef stock
1 cup white wine
1/4 cup sherry vinegar
2 cups tomato passata
250gm tomatoes
2 bay leaves
4 sprigs thyme
3 large potatoes peeled & finely diced
2 large carrots peeled & finely diced

To Serve
Greek yogurt
Fresh chopped chives
Crusty bread and good butter

Method:

• Finely dice the Venison oyster to about 1 cm cubes – remove & discard any residual sinew. Into a large mixing bowl with the spices, salt & pepper. Toss well to evenly coat the Venison.
• In a sturdy saucepan, heat half the olive oil to sizzling. Brown the Venison – in batches to maintain the saucepan heat. When done – transfer to a plate and put aside.
• Halve the peppers, discard the pith and seeds. Rub well with olive oil and grill, with skin side up, to black and charred. Remove, cover, and let cool. Remove and discard the skin. Chop and coarsely puree in a processor. Add the remaining olive oil, onions, & pureed peppers into the saucepan. Sauté ‘till the onion softens. Return the Venison to the saucepan and continue to sauté for a further 2 or 3 minutes. Stir in the stock, wine & sherry. In goes the tomato passata, tomatoes & herbs. Bring to the boil then reduce heat. Add potatoes and carrots. Gently simmer for about an hour uncovered, stirring occasionally and top up with more stock (or water) as required. Adjust seasonings to taste.
• Serve in a soup bowl, topped with a generous dollop of Greek Yogurt and fresh chopped chives. Fresh baked crusty bread with rich butter adds the final touch.

Thanks to Hahndorf Venison for the delicious recipe – you can check out all their other tasty ideas here: https://www.venison.net.au/slow-cook-braise/hand-cut-diced-hahndorf-venison