For many of us, venison is a favourite winter ingredient, but as it is not a type of meat that we usually find on supermarket shelves, seasonality might not necessarily mean accessibility. Cooking with venison is probably unfamiliar terrain for many and therefore wine pairing with venison might also be a challenge.
The popular Wildskosfees (in essence a celebration of venison) takes place in the Free State this weekend, offering an ideal opportunity to try both traditional and exotic types of venison and of course, pair them with wine as 23 Cape wineries are joining the festival. But for those who won’t make it there and are interested in exploring alternative red meat, here are a few pointers.
Growing up with biltong, droëwors and a variety of gamey meats, the flavour and texture of venison are familiar in our house. We even have preferences when it comes to different types of venison! What distinguishes venison from other red meat such as beef or lamb, however, is that is very lean and usually has a finer texture. These aspects influence the cooking of venison, the ingredients we use with venison in recipes and of course, the wines we pair it with.
As usually is the case when finding a wine partner for meat, it is about much more than the type of meat or the colour of the meat. It is rather about the cooking method and added ingredients. In South Africa we like to braai everything and when it comes to venison, we usually braai fillets and sirloin. Whether over an open fire or in a pan, the ideal way would be to cook it quickly and over high heat. Because the meat is so lean, brush it with a little butter or olive oil and keep it as rare as you can to prevent it from drying out. Your rare venison from the barbeque should go well with a red wine that matches its earthiness and smoky flavours. Shiraz or Syrah is a popular local choice. Shiraz South Africa even had a specific Shiraz and Venison celebration in the past. I also think Pinot Noir is a good partner to venison – especially when it is served as carpaccio.
When it comes to stews and roasts, lower and slower cooking works best, while enough fat and liquid are required to retain and add moisture. Adding fattiness in the form of mince or bacon also works a treat with venison. The moment you start adding vinegar and tomato, cream and mushroom, garlic and herbs, the wine you choose should be able to accommodate these additional flavours. Cabernet Sauvignon goes well with hard herbs as well as those typical beef bourguignon flavours, so when your venison dish goes in this direction, choose a fruit-driven Bordeaux-inspired red. Earthy mushrooms, truffle and juniper berries might again steer you in the direction of Pinot Noir. And perhaps it is because it is as authentically South African as Springbok pie, but I think the fruitiness of Pinotage might complement the clove-spiced filling of this winter favourite very nicely.
Adding venison biltong to pasta, scrambled eggs and salads is an easy and healthy way to meat it up. I suggest you make friends with a hunter! While we usually think of a fireside glass of red, a game of rugby on the TV and a generous bowl of biltong on the table, I generally prefer white wine with the savoury saltiness of biltong, but a juicy red with good acidity should do the trick too.
If venison isn’t a regular on your winter menu, don’t let another season pass you by!