I could have called this post “the wineless Swartland Independent Member” but it would not have been completely the truth, Wim Smit of Hofstraat Cellars does have wine, just not a wine from one of the “Swartland Independents cultivars” and most of his wine are for private consumption, so you will not easily find it in any shop, but he do have plans to make a wine from one of the SI cultivars in the future.
Karin his wife and a school friend of mine have send me this recipe to go with their Barbera, I had this wine one afternoon in her coffee shop Cherry Lane in Malmesbury and I can tell you that it does go very well with good company
Karin says that this recipe is perfect for everyone that are looking for new ideas to do with all the venison that the hunters bring home during the hunting season, you might also find this recipe on her menu at the coffee shop from time to time.
3Kg venison meat to cook of the bone
500g bacon chopped
2 large onions
1L vegetable stock
10 whole cloves
3 cloves garlic
1 punned of mushrooms chopped
4 tsp fine coriander
1 tsp fine nutmeg
2 tsp salt
4 bay leaves
1 cup red wine
1 cup red wine
1 cup fresh cream.
Fry one onion and half the garlic until soft. Add the beacon and fry for a couple of minutes. Add the meat and the vegetable stock. Add 5 of the cloves, rosemary, thyme and pimentos. Cook until soft and let cool down. Remove the meat from the bones. Keep the cooking liquid.
Fry the other onion, garlic as well as the rest of the herbs and the mushrooms until soft. Add the meat, coriander, nutmeg, salt and bay leaves as well as the red wine. Heat and add some of the cooking liquid add the cream and stir through.
Serve on top of tagiatelle
You can find Cherry Lane Coffee House at 67 Hugenote Street Malmesbury, or on 022-4822887 or firstname.lastname@example.org