Scott Heiman
Ingredients:
• 1 venison backstrap, trimmed.• Olive oil.• To taste: Your favourite herbs and spices. Conventionally you might choose sage, rosemary and thyme.• Sweet potato and vegetables of choice.• A little wine: Cabernet sauvignon, sangiovese or zinfandel depending on your herbs and vegetables. This time I paired the venison with a 2005 sangiovese from Lowe Wines in Mudgee.
