Casserole with venison, lamb, and pancetta recipe by Phillip Costandius paired with Solo Syrah wine.
Ingredients
1 kg venison, cubed (preferably springbok)
500 g lamb, cubed (preferably shank)
salt and freshly ground black pepper
cake flour
olive oil
8 shallots
100 g pancetta, sliced into slivers
500 ml brown stock
Marinade
½ onion
4 whole cloves
8 juniper berries, crushed
8 black peppercorns, crushed
250 ml Solo Syrah
1 carrot, chopped
½ stick celery, chopped
2 bay leaves
2 cloves garlic
2 pieces lemon peel
5 sprigs of fresh rosemary
Recipe
Serves 6
First, make the marinade. Cut the onion into 4 pieces and stud each piece with a clove. Combine in a bowl with the rest of the marinade ingredients. Add the venison and lamb, toss well and leave in the fridge overnight to marinate. Lift the meat out of the marinade and drain off excess liquid. Set the marinade aside. Season the flour and use it to coat the meat. Heat some oil in a large, cast-iron pot and brown the shallots. Remove the shallots and brown all the meat, including the pancetta.
Remove the meat and deglaze the pot with the reserved marinade. Add stock and bring to boil. Return the meat to the pot and bring everything to a simmering point. Cook for 45 minutes. Then add the shallots. Cook for another hour or more, until the meat, is meltingly tender.
Wine Pairing
Solo Syrah
Wine Notes
‘The ripe plum and savoury aromas of the Syrah complement the gamey character of the dish with its distinctive hint of cloves and juniper berries The wine’s elegance supports the food beautifully.’