Filter Products

Cultivar
Cabernet Franc
Cabernet Sauvignon
Chardonnay
Chenin Blanc
Cinsaut
Colombard
Litchi
Merlot
Methode Cap Classique
Mourvedre
Olive Oil
Pinot Grigio
Pinot Noir
Pinotage
Port
Red Blend
Sangiovese
Sauvignon Blanc
Semillon
Shiraz
Syrah
White Blend
Pairing
Beef
Dessert
Fish
Lamb
Pork
Poultry
Veal
Vegetarian
Venison
Type
Fortified & Spirits
Red
Rosé
Sparkling
White
AR Syrah with Venison and juniper berry jus

Black Pepper and Poppy Seed Crusted Venison Loin with Bread Dumplings and Juniper Berry Jus

AR Syrah with Venison and juniper berry jus
Black Pepper and Poppy Seed Crusted Venison Loin with Bread Dumplings and Juniper Berry Jus

Enjoy it with

Anthonij Rupert

Syrah

2011

Order now
  • -1- Anthonij Rupert-/1- -2- Syrah-/2- -3-2011-/3-  -link-43-/link-
  • AR Syrah with Venison and juniper berry jus

In the Vineyard

This dish is recommended as an impressive main course for a special dinner party, paired with the Anthonij Rupert Syrah. Showcasing typical varietal flavours of white pepper, plum and red fruits, along with rich meat extract and velvety textures, this wine is an indulgent match for the venison and rich juniper sauce.

 

Total Time: 2hrs

Prep: 1hr

Cook: 1h30 min

Yield: 4 servings

Level: Easy


Ingredients

500 g venison loin

2 tbs coarse black pepper

2 tbs blue poppy seeds

 

For the dumplings:

1 loaf white bread

6 rashers streaky bacon

1 leek

2 tbs chopped Italian parsley

100ml milk

2 eggs (1 whole, 1 yolk)

 

For the jus:

3 juniper berries

2 beef stock cubes or good quality stock

3 tbs flour

Ingredients
Close
Method

For the dumplings (prepare these a day in advance)

1. Remove the crust and cut the bread into 1cm cubes.

2. Slice and dice the bacon and leek and fry in a little butter until soft. Add this to the bread cubes.

3. Mix the eggs, milk and parsley and pour over the bread. Using your hands, gently toss the bread until all the liquid has been absorbed. Leave the mixture to rest for 1 hour.

4. Use plastic wrap and shape the mixture into a cylinder 3 – 4 cm in diameter. Do not compress the bread, as this will yield a dense, tough, dumpling. Tie both ends with a knot. Now, roll the cylinders in foil and close both ends by twisting the foil like a sweetie wrapper, this will ensure that cylinder keeps its shape!

5. Poach the rolls in gently simmering water (about 30 minutes) until firm throughout. Cylinders must be submerged in water all the time.

6. Remove from the water and let it cool overnight.

7. Slice into rounds of desired thickness.

8. To serve, fry the rounds in oil and butter until golden brown and crisp.

 

For the venison

1. Mix the peppercorns and poppy seeds. Rub the venison all over with a little olive oil, then roll in the peppercorn and seed mixture. Again, wrap in plastic wrap to give shape and allow crust to settle. This can also be done the day before.

2. Heat a heavy-based frying pan over medium-high heat, then add the venison and sear for 3-4 minutes, turning so that it's browned evenly all over. Transfer to a baking tray and roast in the oven for 5 minutes for rare, or until cooked to your liking. Leave to rest in a warm place for five minutes, before carving into thick slices.

 

For the sauce / jus

Add 2 stock cubes, the juniper berries and ¼ cup of water to the pan which was used to sear the venison. Heat and cook the drippings and beef stock until bubbling. Add the flour and cook until it absorbs all of the flavour and doesn’t taste ‘floury’ anymore. Add ½ cup of water at a time and simmer, stirring all the time until the gravy reaches the desired thickness. Add salt and pepper to taste.

Read more
Close
0

Wine Cart Wine Cart

Close Cart

Checkout

Item Description

Quantity

No products

Shipping R 0
Tax R 0

Total R 0

Prices are tax included

Continue Shopping

Checkout