Soweto Wine Explorer
  • Home
  • About Us
  • Categories
    • Wine
    • Food
    • Spirits
    • Beer
    • Cocktails
    • News
  • What’s On
  • Contact Us
  • Sowex Wine Club
  • Pop Up Wine
  • Wine Tourism

Soweto Wine Explorer

Banner
  • Home
  • About Us
  • Categories
    • Wine
    • Food
    • Spirits
    • Beer
    • Cocktails
    • News
  • What’s On
  • Contact Us
  • Sowex Wine Club
  • Pop Up Wine
  • Wine Tourism

LET'S STAY IN TOUCH!

FoodSpirits

Recipe || Brandy Venison cooked by Celebrity Chef Pete Goffe-Wood

written by Lauren Mendoza May 25, 2018
Recipe || Brandy Venison cooked by Celebrity Chef Pete Goffe-Wood

Brandy is enjoyed in many forms – on its own in a brandy balloon, with a single ice-cube, with a mixer such as ginger ale or coke or in a cocktail with myriad ingredients. Chefs are increasingly using this versatile spirit in cooking, but think further than just your grandmother’s Christmas cake. Brandy, with its high alcohol content and strength of flavour, pairs well with creamy sauces, dishes featuring fruit such as apricot, banana or citrus, and spices such as pepper, paprika or chilli. It also marries well with nuts.

As a result, Celebrity chef Pete Goffe-Wood has created several recipes using premium brandy products, which you can use to wow your guests.

Grilled Venison Loin, Red Onion Tarte Tatin, Sauce Poivrade

Serves 6

1.2kg               Venison loin

180g                blanched fine green beans

6                      red onion tarte tatin

300ml              sauce poivrade

 

Season the venison loin with salt and pepper and grill to the required degree of doneness. Remove from the grill and leave to rest for five minutes before serving. Warm the blanched beans and plate. Slice the venison loin and arrange the slices on top of the beans. Pour the sauce poivrade over the venison. Finally, serve alongside an onion tart.

 

Red onion tarte tatin:

3                      red onions

2 cloves           garlic

1 sprig             rosemary

50g                  butter

20g                  sugar

20ml                balsamic vinegar

Salt and pepper

6                      puff pastry disc (aprox 5cm in diameter)

 

Peel the red onions and roast them whole with the garlic and rosemary in a hot oven until soft. Remove from the oven and leave to cool. Cut the onions into quarters. Heat a muffin pan on the stove top. Add a small amount of the butter, sugar and vinegar to each well. Arrange the onions in the butter. Remove the pan from the heat and season with salt and pepper. Place the puff disc on top of the onions and tuck in the sides. Bake the tatin in a hot oven (220°C) for about 20 min or until the pastry is cooked and golden brown. Finally, remove from the oven and turn out onto a plate.

 

Sauce poivrade:

2 kg                 venison bones

1                      onion

4                      carrots

3 sticks            celery

2                      leeks

1 bulb              garlic

10g                  tomato paste

500ml              red wine

10 g                 rosemary

2 tblsp              soft brown sugar

50 ml               balsamic vinegar

60g                  pancetta, diced

4tblsps             green peppercorns

100ml              Richelieu 10 brandy

 

Roast the bones in the oven until dark brown. Put into a stockpot. Roughly chop all the vegetables and herbs, add to the bones and cook until the vegetables begin to colour. Add the tomato paste and fry for five minutes. Deglaze with the red wine. Cover with 5L of water and rest of the red wine.

Bring to the boil and then turn down to a simmer. Skim all the fat and impurities off the stock. Cook for four hours, skimming occasionally. Strain the stock and reduce down to 1L. Continue skimming.

In a separate saucepan fry the pancetta until golden brown and crisp. Throw in the green peppercorns. Add the Richelieu 10 and flambé.  Stir in the brown sugar and let everything caramelise. Deglaze with the vinegar and then add the stock and reduce to the desired consistency and taste.

brandychefs
0
Facebook Twitter Google + Pinterest
Lauren Mendoza

previous post
50 shades of Red Darling…..
next post
Breaking News || Winners at the Old Mutual Trophy Wine Show

You may also like

Recipe || Life is Peachy with Don Papa...

June 5, 2018

10 Things You Should Know About CopperFox Gin...

June 26, 2018

A ‘new world whisky’ oozing with Scottish charm...

May 21, 2018

Q&A: 5 Minutes with AJ Snetler, Mixologist and...

May 15, 2018

Talented Chef Mamaswa Sekete is a rare gem...

April 18, 2018

We Asked 10 South African Wineries: What is...

June 29, 2018

Young SA chef blazes new heights in the...

May 2, 2018

Whisky Live Pretoria Celebration

May 21, 2018

Know Your Favourite Spirit With ‘WHISKY 101’

May 8, 2018

Q&A with Guillermo Erikson Sauza – the brain...

September 20, 2018

Leave a Comment Cancel Reply

Get Personal And Follow Us On Instagram

Instagram

No images found!
Try some other hashtag or username

Out and About

Great memories from the Capital City Wine Show linger longer...IMAGES: Robert Magwaza — at The Capital Menlyn Maine https://t.co/3Cx0ENokXX

19-May-2019

Reply Retweet Favourite
Delectable wines, good people and great vibes at Capital City Wine Show at The Capital Menlyn Maine... — at The Cap… https://t.co/u3Zv3vpJck

05-May-2019

Reply Retweet Favourite
Great vibes at International Jazz Day dinner and concert with Glenlivet Whisky...

30-Apr-2019

Reply Retweet Favourite
Amori Burger cooking up a storm! https://t.co/kXUZkoD4u9

28-Mar-2019

Reply Retweet Favourite
Champagne Darling! https://t.co/oVdvLtnzJk

28-Mar-2019

Reply Retweet Favourite

Popular Videos

https://www.youtube.com/watch?v=hW7mJWZuX8w
https://www.youtube.com/watch?v=fDiPR-AGNQs

Subscribe

LET'S STAY IN TOUCH!

Pop Up Wine

De Wetshof Limestone Hill Chardonnay 2017

De Wetshof Limestone Hill Chardonnay 2017

 

  • Review–  De Wetshof Limestone Hill Chardonnay 2017 is really value for money. This is an easy drinking wine with flavours of peach, apple and lemon, with a nutty finish and elegant balance.
  • Pairing – Great with fish but equally good with any meal.
  • Price– At R95 per bottle, great for any occasion.
  • Rating– We rate this one a 7/10.

Search…

Stay Connected

Facebook Twitter Google + Instagram

Popular Posts

  • 1

    We Asked 10 South African Wineries: What is your favourite cheese to pair with your flagship wine?

  • 2

    Recipe || Life is Peachy with Don Papa Rum

  • 3

    What Everybody Ought to Know About Calogera Prosecco

  • 4

    Lavo is a wine made with love and passion

  • 5

    Q&A With Hannes Myburgh, Owner of Meerlust Wine Estate in Stellenbosch

Recent Posts

  • RMB WineX 20th Birthday Celebration

    October 21, 2019
  • Mpumalanga Wine Show to bring a shine to the eager palates of “sunshine province” wine lovers

    April 3, 2019
  • Janine Walker-Greenleaf chats with one of South Africa’s top restaurant chefs

    March 28, 2019
  • Yaay! Bubbling up over upcoming Joburg Cap Classique & Champagne Fest!

    March 26, 2019
  • Sanlam Handmade Contemporary Fair

    October 12, 2018

Categories

  • Cocktails
  • Events
  • Food
    • Chefs
  • News
  • Spirits
  • Uncategorized
  • Wine

Tag Cloud

awards (1) beer (1) brandy (2) Bubbly (1) champagne (1) chardonnay (1) cheese (1) chefs (5) cocktails (3) event (16) food (5) gin and tonic (1) health (1) MCC (1) pinotage (1) premium (1) Q&A (7) recipe (1) red wine (2) sowetowinexplorer (10) spirits (8) syrah (1) wine (22)

Buzz News

Follow Us on Instagram

No images found!
Try some other hashtag or username
  • Facebook
  • Twitter
  • Google +
  • Instagram
  • Email

Soweto Wine Explorer ©2017 All Right Reserved.


Back To Top