A wild delight with dark elegance and fruity accents
If you are looking for the perfect wine to accompany an exquisite game dish, the saddle of venison with a chocolate and pepper sauce is the ultimate choice. The wine and food pairing here achieves a depth defined by the subtle tart notes of dark chocolate and the spicy heat of pepper. The meat of the venison is naturally lean and has a fine, slightly nutty aroma of its own, which is luxuriously framed by the strong sauce. The fruity sweetness of the cherries forms a lively contrast to the heaviness of the chocolate and ensures a harmonious balance on the palate. This dish is a prime example of modern game cuisine, combining traditional ingredients with sophisticated accents to create a complex taste experience. Every ingredient on the plate helps to emphasize the noble texture of the meat while building a bridge to wines of strong character. It is a dish for special evenings, where aromatic density and artisanal precision are paramount and the senses are to be indulged with spice, fruit and tenderness in equal measure.
Ideal wine accompaniment: Syrah Pfalz QbA (Pfalz, Germany)
A Syrah from the Palatinate is the ideal answer to saddle of venison with chocolate-pepper sauce and cherries. This wine impresses with its deep dark color and characteristic aroma, which is often characterized by striking notes of black peppercorns, creating a direct link to the sauce. The nose reveals dense nuances of dark wild berries, plums and a hint of olives, which harmonize perfectly with the gamey flavours and cherries. As Syrah often has strong but well-integrated tannins, it gives the tender saddle of venison a stable structure without overpowering the fine meat. The smoky and spicy facets of the wine reflect the fine tart chocolate and ensure a very harmonious mouthfeel. A German quality wine made from this grape variety also often has a cool elegance that keeps the palate fresh despite the intensity of the food. This pairing relies on the synergy of peppery spice and fruity power, with the wine picking up on the profound aromas of the sauce and leading into a harmonious finish that takes the complexity of the entire ensemble to a new level.
Further wine recommendations for saddle of venison with chocolate and pepper sauce and cherries
Barolo DOCG (Piedmont, Italy)
A Barolo from the Nebbiolo grape is a majestic accompaniment for this game dish, as its aristocratic structure and strong tannins correspond perfectly with the chocolate sauce. On the nose, the wine often develops complex aromas of dried roses, tar and dark cherries, which perfectly echo the fruity component of the recipe. The distinctive acidity of Barolo balances the richness of the sauce and ensures that the dish remains lively on the palate. It is a very profound wine accompaniment that impresses with its mineral vein and enormous concentration. For lovers of classic Italian wines, this wine offers an impressive depth that provides the noble saddle of venison with a dignified and long-lasting foundation.
Priorato DOCa (Priorat, Spain)
A powerful red wine from the Priorat has an enormous density and dark fruit due to the mineral slate soils of the region, which goes phenomenally well with the chocolate and pepper sauce. The often present notes of licorice and Mediterranean herbs complement the game meat in a very spicy and intense way. With its high extract content, the wine effortlessly stands up to the aromatic power of the sauce and caresses the cherries with a ripe berry fruit. It is a modern and very concentrated choice that impresses with its melting body and fine chocolate note on the finish. This Spanish specialty adds an extra dimension of warmth and strength to the dish, which is particularly delightful during the cold season.
Saint-Emilion AOC (Bordeaux, France)
A Saint-Emilion based primarily on the Merlot grape offers a soft and velvety texture that harmonizes excellently with the tenderness of the saddle of venison. The aromas of ripe plums, tobacco and fine roasted aromas from the barrel ageing reflect the dark chocolate and cherries wonderfully. This wine has an elegant finesse and well-integrated tannins that envelop the palate in a flattering way. It is less austere than a Barolo and instead relies on a harmonious balance of fruit and acidity, which puts the game dish in a very noble light. For connoisseurs of French wine culture, this is a classic choice that impresses with its balance and fine structure and lends the dish a timeless elegance.
Cabernet Sauvignon Napa Valley AVA (California, USA)
For a very opulent wine pairing, we recommend a Cabernet Sauvignon from the Napa Valley, which impresses with its enormous fruit concentration of cassis and blackberries. The often present notes of dark chocolate and cedar wood from the oak barrel ageing are perfect for the chocolate and pepper sauce. This wine has a full body and a powerful stature that easily stands up to the intensity of the spices in the dish. The ripe tannins provide a luxurious mouthfeel and ideally support the game meat. It is a very full-bodied and festive combination that impresses with its power and distinct toasty aroma and offers an exceptional taste experience, especially for lovers of extract-rich overseas wines.
Pinot Noir Neusiedlersee DAC (Burgenland, Austria)
A Pinot Noir (Pinot Noir) from Burgenland offers a delicate yet characterful alternative that particularly emphasizes the fruity nuances of cherries. With its aromas of strawberries, raspberries and a subtle earthiness, it caresses the deer in a very delicate way. The fine acidity structure of the wine has a refreshing effect on the dark sauce and provides an elegant lightness on the plate. Despite its transparency, a high-quality Pinot Noir from this region has enough backbone to pick up on the peppery notes. It is a very precise pairing for anyone looking for a less heavy wine accompaniment and who values the subtle aromas of meat and fruit.
The recipe:
Saddle of venison with chocolate and pepper sauce and cherries
Cooking utensils
- 1 Cast iron pan
- 1 Small saucepan for the sauce
- 1 Aluminum foil
- 1 Mortar
- 1 Meat thermometer
Ingredients
- 400 g Saddle of venison ready to cook
- 150 ml Game stock
- 100 ml strong red wine
- 20 g dark chocolate at least 70% cocoa
- 1 teaspoon black peppercorns coarsely ground
- 100 g Cherries Fresh or frozen
- 1 Shallot finely diced
- 2 Tbsp butter
- 1 sprig of rosemary
- Salt and a pinch of sugar
Preparation
PREPARATION:
- Remove the saddle of venison from the fridge in good time.
- Pat the meat dry and remove any remaining tendons.
- Coarsely crush the peppercorns in a mortar.
- Finely dice the shallot.
- Wash and pit the cherries.
COOKING STEPS:
- Heat the butter in a pan.
- Sear the saddle of venison with rosemary on all sides for approx. 2-3 minutes.
- Cook the meat in the oven at approx. 100 degrees to a core temperature of 54 degrees.
- In the meantime, sauté the shallot in the frying pan until translucent.
- Deglaze with the red wine and reduce by half.
- Add the game stock and reduce again.
- Melt the chocolate in the sauce (do not boil!).
- Add the ground pepper and cherries.
- Season to taste with salt and a pinch of sugar.
- Stir in a knob of cold butter to thicken the sauce.
DIRECTIONS:
- Leave the saddle of venison to rest briefly and cut into slices.
- Spread the chocolate and pepper sauce in the center of the plates.
- Arrange the slices on top.
- Place the cherries decoratively around the meat.
- Serve immediately.
SUPPLEMENTS:
- Homemade spaetzle or potato noodles
- Creamy savoy cabbage with bacon
- Caramelized chestnuts
