Raukumara Red

Raukumara Red

Ingredients

  • salt
  • 4 venison shanks
  • 1 tbsp allspice
  • 1 tbsp juniper berries
  • 8 cloves
  • 1 cinnamon quill
  • 1 dried hot chilli
  • 2 bay leaves
  • 1 tbsp black peppercorns
  • 1 bottle red wine
  • 2 tbsp molasses
  • 1 tbsp olive oil
  • 4 rashers bacon
  • 2 onions, chopped
  • 2 cloves garlic, chopped
  • 2 cups venison stock (or beef stock)
  • kumara and parsnip mash, to serve
  • watercress or green beans
Venison shanks in red wine on sweet potato mash. A recipe by Denny Barry from The Quarry Tavern Te Puna. Enjoy with a Monteith's Brewer's Series Velvet Stout or Black. Serves 4
  1. Salt the shanks and set aside. Combine the spices and herbs with the wine and molasses in a shallow ovenproof dish or Dutch oven. Cover and cook on a low to medium heat. Do not allow the wine to go past a gentle simmer.
  2. Preheat the oven to 160C. In a frying pan, heat the olive oil on a medium setting. Fry the bacon slowly until crispy, turning often. As each rasher turns crispy, put it in the pot with the wine. Next, brown each surface of the shanks then place them in the pot - bones up - with the spices and wine (saving 1/2 cup).
  3. Using the same frying pan, caramelise the onions and garlic over a high heat. Deglaze the pan with the remaining wine, making sure to scrape everything off the bottom of the pan. Bring to a vigorous boil. Add this reduction to the wine pot, mixing with the stock. Be sure the shanks are still bone up. Cover and cook in the oven for 3-4 1/2 hours, depending on the shank size.
  4. When the meat is nearly falling off the bone, gently remove and keep warm. Remove the bay leaves, cinnamon quill, chilli and as many cloves, peppercorns and juniper berries as you reasonably can.
  5. Serve with kumara and parsnip mash with the reduction poured liberally over the shanks. Garnish with fresh watercress or serve with steamed green beans.

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