The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 28th December, 2016 for your chance to win a share of $50,000!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Perfect match: pot-roasted venison with cab sav


You'll need

80 ml (1/3 cup) olive oil 2 onions, finely chopped 3 garlic cloves, finely chopped Rind of ½ orange, removed with a peeler 2 tsp juniper berries, crushed 500 ml cabernet sauvignon 8 (3.5cm-thick) pieces of venison osso buco 250 gm (1¼ cups) small green lentils 500 ml (2 cups) veal stock   Roast beetroot and shallots 1 bunch each of baby red beetroot and baby golden beetroot, trimmed, scrubbed and halved 12 golden shallots 2 tbsp extra-virgin olive oil 2 tbsp cider vinegar 2 tbsp thyme 1 tbsp brown sugar

Method

  • 01
  • Heat half the oil in a saucepan, add onion and garlic and cook over medium heat until soft (7-10 minutes). Add orange rind and juniper berries and cook until fragrant (2-3 minutes). Add wine, bring to the boil (3-5 minutes), reduce heat to low and simmer to infuse (5 minutes), then cool. Place venison in a non-reactive dish (see note), pour over cooled wine mixture, turn to coat, cover and refrigerate overnight, turning occasionally.
  • 02
  • Preheat oven to 150C. Remove venison from marinade and pat dry with absorbent paper. Strain marinade, reserving solids and liquid separately. Heat remaining olive oil in a casserole over medium-high heat, seal venison, turning occasionally until brown (3-5 minutes), transfer to a plate and set aside. Reduce heat to medium, add reserved vegetables to casserole and cook until heated through (2-3 minutes). Add lentils, stirring to combine. Place venison on top, pour over veal stock and reserved marinade, bring to the simmer (3-5 minutes). Cover, place in oven and cook, turning meat halfway through cooking, until meat is tender and just falling off the bone (2-2½ hours).
  • 03
  • Meanwhile, for roast beetroot and shallots, combine beetroot, shallots and olive oil in a roasting pan and season to taste. Roast until tender (1-1½ hours). Remove from oven, add remaining ingredients, toss to combine and keep warm. Serve venison with lentils and sauce spooned over, and roast beetroot and shallots to the side.

Note You'll need to begin this recipe a day ahead. For non-reactive dishes, use glass, ceramic or plastic when marinating to prevent the acidic nature of marinades reacting with metal dishes and imparting a metallic taste.


Over the past few years, this full bodied red's popularity has been on the wane, eclipsed by big shirazes and sexy pinot noirs. This is a real shame since Australia produces some fabulous cabernet sauvignons - wines that go brilliantly with robustly flavoured food, especially dishes such as this rich pot-roasted venison. The grape's great asset is its thick skin: packed with colour, flavour and tannin. This helps give the wine lots of deep, complex flavour, and - importantly - lots of body and grip in the mouth. The flavours in this dish read like the construction of a perfume: the sweet bass earthiness of beetroot, shallots and lentils; the savoury, umami background from the stock; some resinous herbal notes from the rosemary, bay and juniper; and then top notes of orange peel. All these characters also perfectly mirror cabernet's depth, savoury quality and perfume. - MAX ALLEN


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
The GT x STILY
Christmas Boutique is now open

The smallgoods, homewares, art and more from the pages of GT are now all under one roof, ready to take their place under the tree.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

Featured in

Aug 2008

You might also like...

Nectarine and elderflower granita

recipes

Slow-roasted pork shoulder rolls

Prawn and chive vol-au-vents

recipes

Moroccan braised lamb neck

Burmese duck leg and potato curry

recipes

Wine-braised veal shoulder with Gorgonzola polenta

Venetian calf’s liver and onions

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×