Game stew with cranberries & potato dumplings
A savoury game dish with perfect wine pairing
This game ragout combines intense forest flavours, a strong red wine sauce and the sweet and sour notes of cranberries. The combination of braised game meat and a deep, flavoursome sauce makes the dish particularly aromatic. The potato dumplings provide a soft, creamy texture and perfectly absorb the rich sauce. To complete the flavour experience, a powerful but fruity red wine is needed – a Blaufränkisch with its fine acidity and spicy berry fruit ideally complements the flavours of the ragout.
Why do the following wines go perfectly with this meal?
Game stew is a dish with intense, earthy and hearty flavours. The game meat naturally has a strong flavour, which is enhanced by a long braising time. At the same time, the fruity flavour of the cranberries provides a slight sweetness that calls for a wine with balanced acidity and elegant fruit.
A Blaufränkisch DAC from Burgenland has exactly these characteristics. Its fine acidity freshens up the strong sauce, while the dark fruit flavours of blackberries, cherries and black pepper harmonise wonderfully with the game meat. The tannins are present but not overpowering – exactly what the dish requires. Alternatively, other red wines with a spicy structure, juicy fruit and balanced acidity that emphasise the flavours of the ragout and offer a perfect balance are also suitable.
Another 5 wine recommendations for this pairing
1. syrah from the northern Rhône (France, AOC)
Syrah is known for its deep flavour, dark fruit and peppery character. Particularly from the northern Rhône, it has an elegant acidity and a fine structure that harmonises perfectly with game meat. The earthy notes of the wine emphasise the game flavours, while its freshness balances the sauce.
2. nebbiolo from Barolo (Italy, DOCG)
A well-matured Barolo has an intense tannin structure, notes of cherry, leather and dried roses, which perfectly complement the game meat. The elegant acidity ensures a harmonious combination with the sweetish cranberry flavour and the strong sauce.
3. pinot noir from Burgundy (France, AOC)
A mature Pinot Noir from Burgundy impresses with red berries, fine acidity and subtle earthy flavours that accompany the game ragout in a particularly elegant way. Its delicate structure provides a wonderful balance to the strong flavours of the dish.
4. Tempranillo aus der Ribera del Duero (Spanien, DO)
This wine brings dark berry fruit, fine vanilla and roasted notes from the ageing in oak barrels, which harmonise perfectly with the spiciness of the game meat. The strong but soft tannins round off the mouthfeel.
5th Zweigelt Reserve from Lower Austria (Austria, DAC)
Zweigelt is somewhat fruitier than Blaufränkisch, but still offers a spicy depth and fine tannins that combine perfectly with the roasted flavours of the ragout. Its velvety structure ideally complements the potato dumplings.
The recipe:
Game stew with cranberries & potato dumplings
Cooking utensils
- 1 Cutting board & knife
- 1 Casserole or Dutch oven
- 1 Wooden spoon for stirring
- 1 Potato ricer for the dumplings
- 1 Bowl for the dumpling mixture
Ingredients
For the game ragout:
- 400 g Venison or deer meat cut into cubes
- 1 Tbsp clarified butter
- 1 Onion finely diced
- 1 Carrot diced
- 1 tablespoon tomato paste
- 250 ml Red wine z. e.g. Blaufränkisch
- 300 ml Game stock
- 1 Bay leaf
- 1 teaspoon juniper berries crushed
- 2 Tbsp cranberries Fresh or from the jar
- Salt & pepper to taste
For the potato dumplings:
- 400 g floury potatoes
- 50 g Potato flour
- 1 Egg yolk
- 1 teaspoon salt
- 1 Pinch of nutmeg
Preparation
Prepare & braise the venison stew:
- Heat the clarified butter in a casserole and sear the venison well on all sides.
- Add the onions and carrots and fry for 2 minutes.
- Stir in the tomato purée and roast briefly, then deglaze with red wine.
- Add the game stock, bay leaf and juniper berries.
- Simmer the ragout over a low heat for approx. 2.5 hours until the meat is butter-tender.
- Stir in the cranberries and season with salt and pepper to taste.
Prepare the potato dumplings:
- Peel the potatoes, boil in salted water until soft, drain and leave to evaporate.
- Press through a potato ricer while still warm.
- Mix with the potato flour, egg yolk, salt and nutmeg and knead into a smooth dough.
- Form small dumplings and leave to stand in gently simmering water for approx. 15 minutes.
Serve:
- Divide the venison ragout between plates.
- Serve the potato dumplings alongside.
- Garnish with fresh herbs and additional cranberries.
Recommended side dishes
- Brussels sprouts with bacon
- Red cabbage with apple & cinnamon
- Chestnut puree as an autumnal alternative
