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