Product Description
Nothing serious…. Just Easy Drinking!
Displaying aromas of blackberries and violets. The palate is full bodied with blackberry brambly fruits and coffee flavours intertwined within a soft tannin structure.
WINES DEALS UNDER £6
COCKTAIL OFFER
Appealing flavours of raspberry compote, garnache and violets, leavened with flashes of coffee and sweet spice. Quite full in body, with a lush, viscous texture, sweet tannins and a rich, moreish finish. Lovely!
Displaying aromas of blackberries and violets. The palate is full bodied with blackberry brambly fruits and coffee flavours intertwined within a soft tannin structure.
Grower: Circa 1788
Grape Variety: Shiraz / Viognier
Style: Rich and Aromatic
Country: Australia
Appellation: New South Wales
Vintage: 2016/17
Closure: STELVIN
Alcohol: 13% ABV
Bottle Size: 75cl
Succulent Braised Venison
Cooking Time: 02 hrs 05 mins (approx.)
Number of Servings: 8
INGREDIENTS
2 carrots, roughly chopped
140g turnips or swede, roughly chopped
2 onions, roughly chopped
3 celery sticks, roughly chopped
olive oil and butter, for frying
1 garlic clove, crushed
1kg boned leg or shoulder of venison, cut into large chunks (or buy ready-cubed venison for stewing)
5 tbsp plain flour, seasoned with salt and pepper
2 tbsp redcurrant jelly (or rowan or hawthorn jelly)
450ml dry red wine (Rioja is good)
450ml beef stock
2 thyme sprigs
1 bay leaf
1. Heat oven to 180C/fan 160C/gas 4. Fry the vegetables in a little oil and butter in a heavy-based casserole for 4-5 mins until golden. Tip in the garlic and fry for a further min, then set aside.
2. Put the venison into a plastic bag with seasoned flour and shake to coat. Add a little more oil and butter to the pan, then fry the venison over a high heat, stirring now and then, until well browned. Don’t crowd the pan – cook in batches if necessary. Set aside with the vegetables.
3. Add the redcurrant jelly and wine to the pan, and bring to the boil, scraping up all the bits that have stuck to the bottom. Pour in the stock, then add the thyme, bay leaf, meat and vegetables. Season if you like and bring to the boil. Cover and transfer to the oven for about 1½ hrs or until tender. Remove from the oven and check the seasoning.
Would you like to submit yours?
You must be logged in to post a comment.
copyright 2020 - Simply Wines Direct - All Rights Reserved
ABOUT US // CUSTOMER SERVICES // FAQS // CONTACT US
Celebrate Life - Enjoy Responsibly
There are no reviews yet