Not only is winter a time when we enjoy our hearty red wines more due their warming effect and synonymity with colder weather, but it is also hunting season for many and a time when venison meats are more readily available. Donnie, our resident Braai Master and National Sales Manager, found this recipe by Anel Potgieter and tweaked it slightly to suit his personal taste. The team tasted and approved of it! The natural wine choice for this dish is our Elgin Vintners Syrah, which is available on our online shop and at our Visitor Centre.
2 x 200g Kudu fillet
1 Tbsp cooking oil
For the Jus:
1 medium red onion peeled, quartered and partered
2 giant oyster mushrooms cut in 3 pieces each
4 button mushrooms thinly sliced
1 sprig of fresh thyme
1 Tbsp fresh rosemary
Pinch of salt & pinch of black pepper
10g butter + 20g butter
1 Tbsp olive oil
175ml Elgin Vintners Syrah
1 Tbsp tomato paste
1 tsp brown sugar
125ml chicken stock
- Heat oil in a flat-based Dutch oven pot over the fire. Fry the onion until caramelised to a beautiful honey colour. A
- Add mushrooms, thyme, rosemary, salt and pepper and fry for another 10 minutes. Then add Syrah and deglaze the pot.
- Add chicken stock & tomato paste, simmer until liquid is reduced by half before adding the 10g butter until melted.
- Pour the contents through a fine sieve. Discard the rosemary and thyme twigs but keep the mushrooms and onions aside.
- Heat olive oil in a frying pan and fry kudu steaks to your preference – we recommend a medium done steak is good for venison cuts. Season to your taste. Add the onions and mushrooms and fry for a few minutes with the steak.
- When you are ready to serve the steak, dish it onto a plate with a spoonful of onions and mushrooms and top it off with a little jus.
- Serve it with a starch and/or veggies of your choice, and a bottle of Elgin Vintner Syrah.