Hearty game dish for enjoyable fall evenings
Wine with food is the focus of this dish, as the aromatic leg of venison is ideally paired with a powerful yet elegant red wine. Wine and food form a perfect symbiosis here: Tender, slowly braised leg of venison meets sweet and sour port wine onions, whose depth and spiciness round off the dish in a particularly harmonious way. The creamy potato gratin adds a buttery, melting component that gently absorbs both the stock and the roasted flavors of the venison. The combination of game, port wine, herbs and creamy garnish creates an elegant, autumnal dish full of depth and balance.
Ideal wine accompaniment: Blaufränkisch Eisenberg DAC (Burgenland, Austria)
A Blaufränkisch Eisenberg DAC is a great choice for this powerful game dish, as it harmonizes perfectly with the aromatic meat thanks to its typical minerality, elegant structure and clear, dark fruit. The fine acidity of the Blaufränkisch balances the light sweetness of the port wine onions, while the spicy notes go perfectly with rosemary, stock and the roasted aromas of the leg of venison. Its fine-grained tannins emphasize the natural structure of the venison without dominating, and the cool, almost salty minerality reflects the elegance of the Eisenberg. A typical food wine that brings both depth and finesse.
Further wine recommendations for this dish
DO Ribeira del Duero (Castile-León, Spain)
A Tempranillo from Ribeira del Duero brings structure, depth and a characteristic profile of dark fruit, vanilla and light herbal spice. This combination is an excellent match for game, as the wine’s dense texture and ripe tannins lend stability and richness to the aromatic braised meat. The roasted aromas from the barrel ageing harmonize perfectly with the strong sauce, while the elegant acidity picks up on the sweetness of the port wine onions. The combination is ideal for anyone who prefers red, powerful yet balanced wines.
Chianti Classico DOCG (Tuscany, Italy)
A classic Sangiovese from the Chianti Classico region with fresh acidity, juicy cherries, herbal notes and a slightly earthy complexity. It has exactly the lively structure that a hearty game dish needs without being too heavy. The red-fruity aromas harmonize wonderfully with the light sweetness of the port wine onions, while the herbal notes create an aromatic bridge to the leg of venison. Fine-grained tannins underline the structure of the meat and ensure a pleasantly dry, elegant finish.
Châteauneuf-du-Pape AOC (Rhône, France)
A Châteauneuf-du-Pape made from Grenache, Syrah and Mourvèdre brings depth, warmth and characteristic spice. Its notes of herbs, dark berry fruit, pepper and light leather support the aromatic profile of the leg of venison. The rich texture blends harmoniously with the creamy potato gratin, while the power of the wine elegantly carries each component. Its Mediterranean style complements the sweet and sour onions and makes this combination a sumptuous, perfectly balanced culinary experience for fall and winter.
Stellenbosch WO Cabernet Sauvignon (South Africa)
A Cabernet Sauvignon from Stellenbosch impresses with its dark cassis fruit, strong structure and elegant spice. These characteristics are an excellent match for game meat, as the wine has both depth and clarity. The fine roasted aromas of the ageing process are ideal for combining with the stock and the taste of the leg of venison. Its stable tannin structure ensures an intense but harmonious interplay. The slight sweetness of the port wine onions is perfectly balanced by the Cabernet acidity – a confident companion with an international character.
Napa Valley Merlot (California, USA)
A Merlot from the Napa Valley offers velvety texture, ripe plum, dark cherry and soft, lush tannins. Its elegant richness caresses the game meat and creates a voluminous yet balanced overall impression. The slight sweetness of the port wine onions harmonizes perfectly with the warm fruity notes of the Merlot, while the gentle wood tone underlines the roasted aromas. The wine gives the dish an additional, luxurious depth and makes the combination a smooth and modern moment of pleasure.
The recipe:
Rehkeule mit Portwein-Zwiebeln & Kartoffelgratin
Cooking utensils
- 1 Bräter
- 1 Große Pfanne
- 1 Schneidebrett & Messer
- 1 Reibe
- 1 Ofenform
Ingredients
Für die Rehkeule:
- 700 g Rehkeule ausgelöst
- 2 Zwiebeln
- 2 Knoblauchzehen
- 2 Karotten
- 1 Stück Sellerie
- 2 EL Tomatenmark
- 200 ml Portwein
- 300 ml Wild- oder Rinderfond
- 1 EL Preiselbeeren
- 2 Zweige Thymian
- 2 Zweige Rosmarin
- 3 EL Butterschmalz
- Salz Pfeffer
Für das Kartoffelgratin:
- 400 g Kartoffeln
- 150 ml Sahne
- 1 Knoblauchzehe
- Salz Pfeffer, Muskat
- 30 g Butter
- 40 g geriebener Bergkäse
Preparation
Rehkeule schmoren:
- Rehkeule salzen, pfeffern und in Butterschmalz kräftig anbraten. Herausnehmen.
- Zwiebeln, Sellerie und Karotten würfeln und im Bratensatz anrösten.
- Tomatenmark zugeben, kurz rösten, mit Portwein ablöschen und einkochen lassen.
- Mit Fond aufgießen, Kräuter zugeben und Fleisch wieder einlegen.
- Zugedeckt 90 Minuten sanft schmoren.
Portwein-Zwiebeln einarbeiten:
- Zwiebeln in feine Streifen schneiden und in Butter anschwitzen.
- Mit Portwein glasieren, Preiselbeeren einrühren.
- Unter das Ragout mischen und weitere 10 Minuten köcheln.
Kartoffelgratin zubereiten:
- Kartoffeln in dünne Scheiben hobeln, in eine gebutterte Form schichten.
- Sahne mit Knoblauch, Salz, Pfeffer und Muskat erhitzen und übergießen.
- Mit Käse bestreuen und 40 Minuten bei 180 °C goldgelb backen.
Anrichten:
- Rehkeule in Scheiben schneiden, mit Sauce und Gratin servieren.
Empfohlene Beilagen:
- Rosenkohl mit Speck
- Feldsalat mit Walnüssen
- Preiselbeeren
