It’s starting to get pretty nippy and this is when South African reds really come into their own.  A hearty meal with a robust red chases away any November blues!  This venison stew recipe is just the ticket.  It’s really quick and easy to make (don’t let the marinating put you off, the total prep time is 20 minutes, so you can’t go wrong there).  The venison is marinated overnight to add flavour and soften the meat for a melt in your mouth texture and then the following evening simmered for an hour.  I would serve Pinotage with this, Fleur du Cap is one of the better ones available here and a very good match. This wine has a deep red colour with purplish edges. On…