Elegance from the forest: the perfect wine accompaniment to classic game cuisine
Saddle of venison is considered the finest cut of local game and is known for its fine, tender texture and subtle, spicy flavor, which is far less intense than venison or wild boar. This festive dish, combined with the sweet and sour note of cranberries and traditional napkin dumplings, is a culinary highlight of autumn and winter cuisine. To perfectly round off this interplay of tender game and fruity sauce, the choice of wine to accompany the meal is of the utmost importance. The wine must have enough finesse to not overpower the delicate meat, but at the same time have enough structure and spice to keep up with the gamey aromas and the complexity of the sauce. The trick is to find a wine that picks up the spiciness of the venison and harmoniously complements the fruit of the cranberries. This is where the expertise in pairing wine and food comes to the fore, creating a harmonious overall picture that underlines the rustic elegance of the dish.
Ideal wine accompaniment: Blaufränkisch Mittelburgenland DAC (Mittelburgenland, Austria)
Blaufränkisch from Mittelburgenland, often referred to as the “Blaufränkischland” of Austria, is the ideal wine to accompany saddle of venison with cranberries and napkin dumplings. These wines are characterized by their deep spiciness, elegant acid structure and characteristic aromas of dark cherries, blackberries and a hint of juniper or dark chocolate. The medium-bodied structure of the Blaufränkisch is perfect for the tender, not too strong venison, as the wine shows sufficient presence without dominating the fine texture. Particularly noteworthy is the present but well-integrated acidity, which enlivens the dish and balances out the rich mouthfeel of the jus. The subtle spiciness of the wine picks up on the game aromas and the spices used in the sauce, while the clear fruitiness of the cherries and berries creates an ideal flavor bridge to the cranberries. A mature Blaufränkisch DAC thus offers the perfect balance of elegance and character that this classic game dish demands.
Further wine recommendations for this dish
Pinot Noir Gevrey-Chambertin AOC (Burgundy, France)
A great Pinot Noir from the Côte de Nuits, particularly from Gevrey-Chambertin, offers the ultimate elegance and complexity to add a luxurious touch to saddle of venison. These wines are famous for their aromas of ripe red berries, forest floor, undergrowth and subtle gamey notes that develop as the wine matures. Burgundy’s fine, silky tannins and lively acidity are ideal for the tender venison, balancing the fat of the preparation and cleansing the palate without heaviness. The earthy notes of the wine correspond wonderfully with the game aromas, while the delicate fruitiness harmoniously absorbs the acidity and sweetness of the cranberries. A Gevrey-Chambertin that has had a few years to mature brings a complexity and depth that elevates this festive dish to a star level and emphasizes the subtle nuances of the saddle of venison. This is a classic, top-class combination for special occasions.
Merlot Friuli Grave DOC (Friuli, Italy)
An elegant Merlot from the Friuli Grave region in northern Italy offers a supple and approachable accompaniment, characterized by its soft tannins and round fruitiness. These Merlot wines are often less powerful than their Bordeaux counterparts and impress with aromas of plum, red cherry and a hint of licorice or dark chocolate, complemented by moderate acidity. The soft texture of the Merlot gently envelops the tender venison without any harshness, while its fine, fruity sweetness picks up on the cranberries and sauce. The wine brings a balance that neither overpowers nor underwhelms the dish. Its suppleness makes it particularly harmonious with the fine texture of the saddle of venison. This is an excellent choice for anyone who prefers a medium-bodied, fruity and elegant red wine with game that perfectly supports the traditional flavors of the dish.
Tempranillo Crianza Rioja DOCa (Rioja, Spain)
A Tempranillo Crianza from Rioja is an approachable yet spicy choice that goes well with game cuisine with its slightly mature aromas. The Crianza classification guarantees minimal aging, which gives the wine notes of vanilla, spice and leather that complement the game flavors. The main flavors are red berries and plums, supported by a balanced tannin and acidity structure. The spice of the Tempranillo is an excellent partner for the hearty notes of the saddle of venison and game jus, while the well-integrated, supple tannins caress the meat and sauce components. The subtle sweetness of the fruit in the wine forms a pleasant contrast to the light acidity of the cranberries. A Crianza from Rioja offers a hearty, traditional accompaniment that adds a warm, Spanish spice to the dish and appeals to lovers of mature red wines.
Zweigelt Klassik Carnuntum DAC (Carnuntum, Austria)
A Zweigelt Klassik from the Carnuntum region in Austria is an excellent, light-footed and fruit-driven Austrian alternative to Blaufränkisch, which goes perfectly with elegant venison. Zweigelt is known for its lively acidity, soft tannins and intense aromas of sour cherry and wild berries. This clear fruitiness and the wine’s lively acidity are refreshing and provide a nice contrast to the sweetness and acidity of the cranberries and the spiciness of the napkin dumplings. The wine is not too heavy and does not overpower the tender venison in any way, but emphasizes its subtle gamey notes. A Zweigelt Klassik offers an uncomplicated, yet aromatically appealing accompaniment that emphasizes the Austrian regionality of the dish and is an ideal choice for lovers of fresh, clear red wines.
Cabernet Franc VQA Okanagan Valley (British Columbia, Canada)
A Cabernet Franc from the cooler Okanagan Valley in Canada is an intriguing New World choice that brings in a distinctive aromatic component. These wines often show typical notes of raspberry, red plum, a hint of green bell bell pepper (typical of the grape variety) and an earthy, herbaceous undertone that comes from the cooler climate conditions. It is precisely these herbaceous and slightly peppery notes that build a wonderful bridge to the wild spice and forest aromas. The medium-bodied structure and fine-grained tannins of the Cabernet Franc perfectly complement the tenderness of the venison. The wine offers a lively acidity that balances the cranberries and jus well. This is a modern, surprising and aromatically complex combination that will delight connoisseurs and adventurers alike.
The recipe:
Saddle of venison with cranberries & napkin dumplings
Cooking utensils
- 1 Ovenproof dish or tray
- 1 Meat thermometer
- 1 Large pot for dumplings
- 1 Cotton napkin or cloth towel
- 1 Kitchen twine
Ingredients
For the saddle of venison
- 300 g Saddle of venison parried
- 1 EL Oil Clarified butter or rapeseed oil
- 1 Tbsp butter
- 1 sprig of rosemary
- 2 Juniper berries slightly crushed
- Salt and pepper
For the Wildjus
- 200 ml Game stock or beef stock
- 100 ml Red wine dry, e.g. Blaufränkisch
- 1 Shallot finely diced
- 1 teaspoon tomato paste
- 1 Bay leaf
- 1 Tbsp cranberries from the glass
- 1 teaspoon flour or cornflour for binding
For the napkin dumplings
- 150 g stale buns from the day before, cut into cubes
- 100 ml Milk lukewarm
- 1 Egg Size M
- 1 tablespoon flat-leaf parsley chopped
- 1 Shallot finely diced and sautéed in butter
- Salt Pepper, nutmeg
Preparation
Preparation of saddle of venison
- Season the saddle of venison with salt and pepper. Heat clarified butter or oil in a pan.
- Sear the meat on all sides for 1-2 minutes.
- Add the butter, rosemary and juniper berries and pour over the meat (arrosing).
- Remove the meat from the pan and cook in an ovenproof dish in a preheated oven at 120°C fan oven for approx. 20-25 minutes until a core temperature of 54-56°C is reached. Leave to rest for 10 minutes before carving.
Preparation of game jus
- Fry the shallots in the drippings. Add the tomato purée and fry briefly.
- Deglaze with red wine and reduce slightly.
- Add the game stock and bay leaf and reduce to the desired consistency.
- Strain the jus, stir in the cranberries and, if necessary, thicken with a little flour dissolved in water. Season to taste with salt and pepper.
Preparation of napkin dumplings
- Place the bread cubes in a bowl. Pour over the lukewarm milk and leave to soak in briefly.
- Add the egg, parsley, sautéed shallots, salt, pepper and nutmeg. Mix everything well and leave to rest briefly.
- Shape the mixture into a roll and wrap tightly in a floured, damp cloth (napkin) and tie the ends with kitchen twine.
- Leave the dumpling roll to stand in lightly boiling salted water for approx. 25 minutes. Remove from the cloth and cut into slices.
Dressing and serving
- Cut the saddle of venison into slices and place on preheated plates.
- Drizzle with the game jus and serve together with the dumpling slices and the side dishes.
Recommended side dishes
- Fried mushrooms (e.g. chanterelles or porcini mushrooms)
- Apple red cabbage
- Chestnut puree
