Wrap 16 large garlic cloves in foil and sprinkle with olive oil. Bake at 100ºC for 3 hours or until the garlic is soft. Keep warm in the foil and set aside.
For the sauce, sweat the onion with one tablespoon olive oil until soft. Add the red wine and cook until all the alcohol has evaporated.
Add the chillies, tomato, garlic, brown sugar and red wine vinegar and simmer on low heat for 15 minutes. Add the stock, remaining olive oil, Worcestershire sauce and the paprika.
Cook for 15 minutes. Season with salt and pepper and blend thoroughly with a hand mixer. This can be made in advance and the sauce is even better after a day or two.
For the venison, cut into 3cm by 3cm cubes. Season with salt and pepper and fry in small batches in a hot pan until medium rare. Add the venison to the sauce. (If made the day before, re-heat before adding.)
For the ‘roosterkoek’ mix all the dry ingredients in a bowl with a mixer.
With the paddle attachment on low speed, pour the water in gradually.
When all the water is incorporated, increase the mixer speed to medium and continue to mix for 5 minutes.
The dough should pull away from the sides of the bowl into a ball.
On floured surface, with your hands, shape into roughly 8cm x 8cm squares. Place on a floured baking tray, cover loosely with floured tea towel and let rise till roughly double in size.
Dust generously with flour and cook/braai on medium coals or a griddle pan, for approximately 4 minutes on each side.
Serve the trinchado and ‘roosterkoek’ with the soft roasted garlic heads and spring onions.Recipe by Nic van Wyk in collaboration with Allesverloren Wines for Portugal Day.