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Metricup Road Shiraz paired with Venison and Chocolate Jus

– Shu Ying Sengmany


As well as producing some of the country’s finest wines, Margaret River is also known for its amazing produce. From cheese to venison, Margaret River is truly a foodie’s haven. In this dish, we celebrate a classic Margaret River pairing.

WA chef, Don Hancey explains, “Under normal circumstances, Margaret River Shiraz & Venison would be as a definitive a food and wine note as any ever written. That is of course until one throws in a handful of ingredients that would appear more at home in a dessert recipe than that of a main course. For reasons that elude us, the combination of chocolate, hazelnut and orange enhance the plum and mulberry features of the wine and send them into a different stratosphere. That said, the regional earthiness and conifer undertones of both flesh and grape remain intact for what is a truly memorable culinary experience.”



  • 1kg vension loin or substitute lamb loin
  • 500ml red wine
  • 4 bay leaves
  • 4 sprigs thyme


  • 1 litre venison stock or beef stock
  • 100g cup semisweet dark chocolate chips
  • salt and freshly ground pepper


  • 3 pounds carrots, peeled cut into 1/2 inch rounds
  • 4 tablespoon of sugar
  • 1/2 cup butter, cut into pieces
  • 1 1/2 tablespoons minced peeled fresh ginger
  • 1 tablespoon grated orange peel
  • 1 tablespoon fresh lemon juice


  • 1kg parsnips
  • 100ml olive oil


Place the venison loins in a bowl or pan and add the red wine, bay leaves and fresh thymes. Let marinate for 24 hours and refrigerate.

Preheat the oven to 180 degrees. Remove the venison loin from the marinade and pat dry using paper towels. Reserve the marinade and pour it into a saucepan. Bring to boil and reduce over high heat until it is reduced by half. Add the venison stock and lower the heat to medium low flame. Reduce again by half, then take off the heat and add to the semisweet chocolate and whisk. Season and salt with pepper to taste. Keep warm.

Season the venison with salt and pepper. In an oven safe saute pan over medium-high, heat 100ml of olive oil. Sear the loin on 1 side until golden brown and turn, then place the pan in the oven for 8 to 10 minutes. Cook until an instant-read meat thermometer inserted into venison loin registers 55 degrees for medium rare.

Toss parsnips and oil on a rimmed baking sheet, season with salt and pepper. Roast while tossing occasionally until tender and charred in spots, 20 -25 minutes. Remove vegetables from oven, add butter and seasoning and toss to coat.
Cook carrots and 3 table spoons sugar in a large pot of boiling salted water until carrots are very tender (around 25 mins). Drain well and return carrots to the same pot and stir over medium heat until moisture has evaporated.

Bring orange juice to simmerin a heavy saucepan over medium heat. Add butter, ginger and orange peel. Whisk until butter melts. Whisk in lemon juice and the remaining 1 tablespoon sugar.

Puree half carrots and half juice mixture in processor until smooth. Transfer to a large bowl. Repeat with remaining carrots and juice mixer. Season with salt and pepper.


Can prepare carrots purée a day ahead. Rewarm in microwave oven on high about 4 minutes or rewarm over saucepan over medium low heat, stirring frequently.


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