Three Hills Charles Andreas Paired with Rare Venison



  • 1 Venison loin
  • 100g Crushed cocoa nibs
  • 1L Beef jus or bone broth (purchase bone broth from your local butcher, or supermarket, or follow a recipe from a good cookbook).

Spice Rub

  • 1 Tbsp Smoked Paprika
  • 1 Tbsp Cumin
  • 1 Tbsp Crushed coriander seeds
  • 1 Tbsp Garlic powder
  • 1 Tbsp Onion powder
  • 1 Tbsp Bush Pepper Berries
  • 1 Tbsp Raw Sugar
  • 1 Tsp 5 spice
  • Sea salt


  1. Prepare the venison by removing any sinew then pat dry with paper towel.
  2. Put all ingredients for the rub in a blender or spice grinder and blitz until fine.
  3. Roll the venison loin in the rub and wrap with the clingfilm and allow to rest at least six hours in the fridge.
  4. Take out of the fridge 30 minutes before cooking and remove the clingfilm.
  5. Preheat the oven to 200 degrees Celsius cook until core temperature is 54 degrees Celsius (use oven-proof thermometer). Allow to rest for 20 minutes.
  6. Simmer jus then add 100g cocoa nibs and reduce by half – pour the sauce over the thinly sliced venison.

Enjoy with an elegant glass of Three Hills Charles Andreas.