Chef Sander's Tūpari Twist - Venison Amore

Introducing.. Chef Sander from Karaka Cuisine explores wine matching... with a twist!

Oh deer! This is a recipe not to be missed, paired with our lovely Sauvignon Blanc this dish will have your taste buds excited! 

Venison Amore

Ingredients

Venison

• Venison loin
• Oil & Salt

Bechamel Sauce

• 1/2 cup of water
• 2 Fennel bulbs
• Thyme
• 500gm Goats Amore Yoghurt (remove from fridge so it is not cold)
• 1 cup of Tūpari Sauvignon Blanc
• 25gm Butter
• 25gm Flour
• 3 cloves garlic

Method 1 of 2 

• Chop fennel and thyme. Saute on a high heat until caramelised.
• Heat butter, oil and sliced garlic until starting to bubble.
• Add flour and cook until bubbling all over.
• Remove from heat. 
• While whisking briskly to prevent overheating (and separation) add half the bottle of Goats Amore yoghurt.
• Mix the wine into the remaining yoghurt and desired consistency is achieved

Plating

• Fennel sprigs
• Smoked almonds

Method 2 of 2 

• Slice venison, place fennel around, drizzle with sauce and garnish with chopped smoked almonds and a few small, fresh sprigs of fennel.

Enjoy and share with your loved ones!