Paired with the Black Oystercatcher Cabernet Merlot.
“As this recipe already has some very nice red wine flavours it is really a standout pairing with the Black Oystercatcher Cabernet Merlot and in the 2010 vintage we find a lot of earthiness and also the red berry notes and robust tannins to bring out the best in this winter warming dish.”
Serves 8. Strip the leaves from the curry bush, thyme and rosemary and chop with the onions, garlic and bacon. Heat the butter and oil in a large heavy based pot, which has a lid. Add the chopped onion mixture and soften over a moderate heat. Season with white pepper and increase the heat. Dust the meat with flour and add, cook until nicely browned.
Add the beef stock, red wine vinegar and bay leaves and reduce until you get a syrupy consistency. Then add the red wine and reduce again until syrupy.
Once reduced you can add the potatoes and carrots and keep adding the remaining beef stock to maintain the moisture level.
Cook over a low heat until the vegetables are soft and the meat is tender.
Serve venison shank pot with polenta and a tomato and chilli chutney.
4 large onions
3 cloves of garlic
1 sprig curry bush
2 sprigs thyme
2 sprigs rosemary
3 bay leaves
50ml olive oil
1.5l beef stock
¾ cup red wine vinegar
1l Black Oystercatcher Cab/ Merlot
6kg Gemsbok shank meat
Flour for dusting
6 large potatoes
1 kg carrots