Haute Cabrière Pinot Noir Réserve paired with venison and mushroom risotto

Venison & Mushroom Risotto

Haute Cabrière Pinot Noir Réserve paired with venison and mushroom risotto

Enjoy a tantalising dish, perfect for cooler weather, from our kitchen to yours...

Pinot Noir is elegant, extremely versatile and a favourite wine pairing for many. With the arrival of cooler weather in the Cape, cook up a storm with our risotto and venison dish – perfectly paired with our pioneering blend of Pinot Noir and Shiraz, the Haute Cabrière Arnim Family Réserve.

Haute Cabrière Pinot Noir Réserve paired with venison and mushroom risotto


  • 250 g button mushrooms
  • 100 g dried wild mushrooms
  • 200 g butter
  • 2 garlic cloves
  • 50 ml canola oil
  • 4 brown mushrooms
  • 1 onion, finely diced
  • 1.5 l venison or chicken stock
  • 1 cup Arborio rice
  • 50 ml cream
  • 100 g parmesan cheese, keep some aside for garnish
  • 600 g venison loin, sliced into 3cm slices (you can use other cut of steak if you prefer)
  • 20 ml sherry vinegar
  • 20 g chives


Step 1 | Place the dried wild mushrooms in the stock and warm up. When the mushroom are soft and have flavoured the stock, remove the mushrooms and set aside the stock. In a food processor, finely chop the mushrooms removed from the stock along with the button mushrooms and garlic. In a hot pan, add 15g each of butter and oil, add the mushroom mixture and cook until dry or no until no more water comes off the mushrooms. Set aside, this is a duxelle.

Step 2 | Pre-head your oven to 180°C. Add the large brown mushrooms to an oven dish and put about 15g butter on each and season.  Bake for 10 min and set aside.

Step 3 | In a large pot on a low heat add 15g each of butter and oil, add the onions and cook until soft. Add all the rice, stir and cook for 2 minutes. Add enough stock to cover the rice, stir well and put the lid on. Check on this every 5 min, once the stock has absorbed, add more, continue until the rice is al dente (you may not use all the stock). Now add the mushroom duxelle, cream, parmesan and season well. Make sure this mixture seems a bit runny. Replace the pot lid and set aside. This will continue to cook slightly.

Step 4 | Season the venison with salt and pepper. In a large hot pan (you want to fry, not allow stewing) with some oil, cook the venison for about 2-3 min, flipping or stirring occasionally. The meat should be slightly pink. Now add the remaining butter and let it melt in the pan, and then deglaze with sherry vinegar, to create a jus.

To plate | Spoon the risotto onto a plate, add the venison slices with some jus. Place the large brown mushroom on top and garnish with chives and parmesan cheese.

Share this:

Join us in person


Our warm and inviting winery team is always eager to open a bottle and introduce guests to our ranges.

Feel free to ask questions during an informative and engaging wine tasting, or delve deeper into the vision and philosophy behind our wines with a guided cellar tour.

Haute Cabrière Wine Tasting in Franschhoek


Enjoy our family-inspired menu and tasty tapas while savouring time together over a bottle of wine.

Our glass-enclosed terrace has year-round, 180-degree views of the Franschhoek mountains and wine valley, the perfect setting for a leisurely meal with friends…

Haute Cabrière Restaurant Franschhoek


At our Bakery, the irresistible smell of fresh baked goods welcomes you.

Here, you’ll find a selection of home-baked breads and pastries, lovingly made pantry jams and treats, our full selection of wines, and more, to take home and enjoy…

Haute Cabrière Bakery & Deli Franschhoek

Let’s keep in touch

Sign up for the latest news and offers from Haute Cabrière.

Share Your #myhautecabriere moments with us

    Your cart
    Wine available in multiples of 6 bottles (or cases)
      Calculate Shipping
      Apply Promo Code
      By entering this website, you confirm that you are 18 years or older and accept our Privacy Policy.

      This site uses cookies to improve your experience when using the website.