What a way to start the weekend!

Frankie Fenner Meat Merchant’s Shoulder of Venison
Zonnebloem’s Shiraz Mourvèdre Viognier 2010
and the ingredients for the dish

A delicious shoulder piece of Andy Fenner’s Taste of the Karoo Venison, a box of herbs and spices and a bottle of Zonnebloem 2010 Shiraz Mourvèdre Viognier arrived at our front door this morning, courtesy of the lovely people at Zonnebloem.

Andy is a bit of a demon in the kitchen and has cleverly developed this sublime dish where a coffee and spice rub is the link between the venison and the wine.

I have long been a fan of Zonnebloem Wines and this aromatic, and fully flavoured red blend is alive with the flavours of bloodplums and berries and a gentle wave of white pepper on the long and waning aftertaste with an undertow of oak in which the wine was matured for a year.  Read more about Zonnebloem Wines here where you will find a little story about Bonnie van Niekerk who made this wine, one of the formidable women of Zonnebloem.

Here’s Andy’s recipe

Coffee-rubbed shoulder of springbok, with Zonnebloem Shiraz Mourvèdre Viognier


1 shoulder of springbok, including the bone (available from Frankie Fenner Meat Merchants in Kloof Street in Cape Town and other specialty butchers)
1 cup top-quality ground coffee
½ Tbs turmeric
1 Tbs white pepper
½ cup brown sugar
2 Tbs smoked paprika
½ cup coarse salt
1 tsp cayenne pepper
4 to 6 cloves of garlic
Zonnebloem Shiraz Mourvèdre Viognier
Flat-leaf parsley to garnish

Preheat the oven to 150˚C.  Make incisions in the meat and fill with the cloves of garlic. Combine the ground coffee, turmeric, white pepper, brown sugar, smoked paprika, coarse salt and cayenne pepper in a bowl and season the shoulder of springbok with this rub.   Place in a roasting dish and moisten the meat with a generous amount of Zonnebloem Shiraz Mourvèdre Viognier.  Cover the meat and roast for 4 hours.  Remove from the oven and let the meat rest for 10 minutes.  Slice and garnish with flat-leaf parsley.

Coffee-rubbed shoulder of springbok, the final dish

To view a video clip of Andy preparing this dish, please go to here.

Zonnebloem Shiraz Mourvèdre Viognier 2010

And I am pleased I have a second bottle of the wine to enjoy with this fine dish of venison.