Shoulder of springbok in Shiraz

Eternal optimist that I am, I start smelling spring from the second week of August. Of course winter isn’t nearly done with us, expect her to give us a smart smack or two yet! It’s nothing that I cannot survive with a glass or two of good red wine in my hand. Quite fitting then that we’ll be celebrating national Shiraz Day in South Africa come 21 August.

The folks from Anthonij Rupert Wines are passionate about this noble cultivar and have quite a few excellent examples in their repertoire. So they decided to collaborate with the Shiraz Association of SA in offering a special venison and Shiraz pairing for the entire month of August at their Terra del Capo restaurant. (More about that lower down.)

They also approached me to conjure up something with venison and their Riebeeksrivier Syrah. As a Saffa I cannot think of any venison more iconic than springbok. So that’s where I went and here it is – shoulder of springbok in Shiraz. Because like all venison springbok is incredibly lean, it begs for something a bit rich. So I serve my springbok in Shiraz on a bed of creamy parmesan polenta and top it with a pancetta crisp for an extra spoil. Set a proper table, light a candle or two, pull the cork on a bottle of Riebeeksrivier Syrah and enjoy our last few weeks of winter.

All you need is…

FOR THE SPRINGBOK
1kg deboned shoulder of springbok, cut into largish cubes
canola oil, for frying
2 large carrots, finely diced
1 large onion, finely chopped
2 sticks celery, finely diced
6 strips streaky bacon, finely sliced
3 plump cloves garlic, finely sliced
1 Tbsp tomato paste
2 Tbsp flour, slightly heaped
2 cups (500ml) Syrah/Shiraz
½ cup water
2 x 25g sachets Ina Paarman’s Concentrated Liquid Beef Stock
6 sprigs thyme
6 juniper berries, crushed lightly to open
2 Tbsp cranberry jelly
1 tsp freshly ground black pepper
1½ tsp salt

FOR THE POLENTA
1½ cups polenta
3 cups milk
3 cups chicken stock
2 Tbsp butter
½ cup of freshly grated parmesan
salt to taste

FOR SERVING
8 strips of pancetta, fried until crisp

Heat a large non-stick pan and fry the springbok in canola oil in batches until browned. Remove springbok and set aside. Add the carrots, bacon, onion and celery to the same pan (with a bit more canola oil if needed) and fry for five minutes until veggies start to soften. Add the tomato paste and garlic and fry for a further minute. Add the flour and stir into the veggies until it disappears.

Add the wine and water and allow to bubble for two minutes. Add the beef stock concentrate, thyme, juniper berries, cranberry jelly, salt and pepper and cook for a further minute. Spoon the springbok into a large oven-proof casserole with a lid, pour over the sauce and cover. Slow-cook the springbok in a 160-degree Celsius oven until the meat is melt-in-the-mouth soft. How long it cooks for depends on the age of the springbok and unless you hunted it yourself you won’t know – reckon on anywhere between two to three hours.

The polenta only takes ten minutes, so make that just before you serve. Add milk, stock and butter to a large saucepan and heat it to simmering point. Use a large balloon whisk to whisk in the polenta. Cook, whilst stirring, for ten minutes. Stir in the parmesan. Taste for salt and adjust if need be. Plate up springbok on polenta and top with two strips of crispy pancetta per person.

THE WINE: CAPE OF GOOD HOPE RIEBEEKSRIVIER SYRAH 2017
This wine was produced from grapes from Anthonij Rupert’s Riebeeksrivier farm in the Swartland. Harvest yield was slightly higher than initially expected even with 2017 being the second consecutive dry and hot year. Cooler nights during the growing season and the absence of heatwaves in February ensured more even ripening and helped to buffer against the drought. The dry conditions resulted in healthy vineyards with smaller berries giving good colour and flavour concentration.

The wine was aged in 225L French oak barrels for approximately 10 to 12 moths. No new oak was used for ageing this wine. One the nose of this wine you’ll find a gentle herbaceous base note of dried lavender underpinning the more typical fynbos along with blue and black fruit. A structured, elegant yet powerful wine, the palate delivers black cherry, plum and dried herb flavours with a subtle punctuation of black pepper. Layered and complex, the ripe fruit is both succulent and beautifully integrated with the oak, which adds a light, dry tannin frame. The finish is long and refined. Get it online at R150 per bottle.

THE SHIRAZ AND VENISON PAIRING EXPERIENCE:
As mentioned, for the whole month of August you can pop in at Anthonij Rupert’s gorgeous Terra del Capo restaurant and treat yourself to their special Shiraz and venison pairing menu. Start with cured kudu loin with parmesan and rocket, then indulge with slow-braised venison ravioli in brodo. A mini venison and root vegetable pie follows and each course is paired with a different Anthonij Rupert Shiraz. A dark chocolate mousse, black berry and star anise bar offers the perfect sweet finish. The special pairing menu is offered at R495 per person and booking is essential.