I adore this wine (one we sell at work…you can get it here, hint hint). However recent drinking has reinforced my opinion that this is definitely a food wine (i.e. to accompany a deliciously made supper) as I enjoyably and freely found out as I scrambled clumsily to finish making dinner for my guests while sipping merrily on this spicy syrah (on an empty stomach…you see where I’m going with this!?) Its full of flavour and packed with spice but its 14% with some chewy tannins so it needs a good piece of steak or similar.
We enjoyed ours with a piece of pan fried, charred venison fillet/loin, garlicky and creamy cauliflower puree and some buttery green beans. I was intending on making a Syrah butter sauce….but….we drank it. Oops.
Serves 1-2 (depending on the size of the venison)
- 1 venison fillet
- Pinch fresh thyme leaves
- 1 tbsp whole black peppercorns
- 1 garlic clove
- 4 juniper berries
- Salt and pepper
- Olive oil
- In a pestle and mortar crush the peppercorns and the berries until ground. Place in a bowl with the thyme and some seasoning.
- Add about 1-2 tbsp of light olive oil and rub the venison fillet in it.
- Chop the garlic clove in half horizontally and use it to rub the sides of the fillet (it didn’t like to use it in the actual marinade as it burns easily when cooked)
- Leave to marinade for about 1 hour or longer
- When ready to cook, heat a frying pan until hot.
- Sear the meat in the pan with a little oil on all sides until a nice crispy outside coating has formed. Do this for literally 7-8 minutes for a lovely blushing pink medium cooked fillet.
- Once done, remove to a piece of foil and wrap tightly. Leave to rest for 10minutes before slicing on the horizontal and pouring over any resting juices.