Black pepper-crusted venison rack with mashed celeriac

FOOD & WINE MATCH

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Black pepper-crusted venison rack with mashed celeriac

Wine to try
2006 Mount Langi Ghiran Langi Shiraz, Grampians, A$70
Venison is a densely flavoured, fat-free meat – a real meat-lover’s meat. The saucing of the venison, with its dollop of crème frâiche and slosh of port, gives a retro steak-diane slant to the dish. Adding the deep cushioning effect of mashed celeriac demands that the partnering wine should be a rich, complex red – the latest Langi is just that. Current Langi winemaker Dan Buckle has taken Trevor Mast’s iconic cool-climate shiraz to another level, while still retaining the traditional white pepper spice and taut muscular structure that’s been a feature of Langi shiraz for almost 40 years.

If your budget doesn’t stretch to a Langi shiraz, try Mount Langi’s Cliff Edge Shiraz or their bargain-basement Billi Billi Shiraz. All deliver the delightful spiciness that sets these cool-climate shirazes apart from their burly Barossa brethren.

This recipe appeared in the June/July 2009 issue of Gourmet Traveller WINE.

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Black pepper-crusted venison rack with mashed celeriac

Serves 2

1.5 kg	rack of venison
¼ cup	crushed black pepper
2 tbsp	extra virgin olive oil
250 ml	tawny port
½ cup	crème frâiche
To serve:	mashed celeriac

1	Preheat oven to 180C. Season the venison rack with the black pepper. Heat the oil in a large frying pan over high heat, add the venison rack and sear on both sides for 3-4 minutes. Transfer venison to the oven and cook for 25 minutes for medium-rare. Allow to rest.
2	Meanwhile, make a sauce by adding the tawny port to the frying pan over high heat and reducing the mixture for about 5 minutes. Add the crème frâiche and stir well.
3	Remove venison from oven and divide between 2 plates. Pour over the sauce and serve with mashed celeriac.

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RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Hannah Meppem and Sabine Schmitz DRINK SUGGESTION Peter Bourne

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