This recipe comes from the 2004 Wellington winner, Kopi.

• 5 shallots, peeled and chopped
• 5 garlic cloves, peeled & chopped
• 10cm-piece ginger, peeled and chopped
• 2 stalks lemongrass, chopped
• 10cm-piece fresh or frozen galangal, peeled and chopped
• 1 teaspoon paprika
• 1/4 bottle Monteith’s Gold
• 1/4 cup canola oil
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon salt
• 800g wild venison loin (cut into 5cm cubes)

Place the first 11 ingredients in a mortar or blender and grind to a fine paste to use as a marinade. Place the venison and marinade in a non-reactive (glass or china) bowl and toss well to combine. Cover and refrigerate for 8 hours.
Thread venison cubes on to metal skewers and barbecue over hot coals for 3-4 minutes each side.
Serve skewers on coconut basmati rice (recipe follows) with warmed Kopi peanut sauce. Serves 4. Serve with Monteith`s Gold.

• Coconut Basmati Rice
• 2 cups basmati rice
• 1 pandan leaf or bay leaf
• 1/2 teaspoon grated fresh ginger
• 150mls coconut cream
• 350mls water
• pinch of salt
• 1 cup Kopi peanut sauce to serve (available from supermarkets or from www.kopi.co.nz)

Half an hour before eating, prepare the coconut basmati rice. Place everything in a saucepan and bring to the boil. Cover tightly and turn the heat to low. Cook without uncovering for 15 minutes, then remove pan from heat and stand a further 10 minutes before uncovering to serve.

Match with Monteith's Golden.