Noble venison meets nutty crunch and the fine fruit sweetness of dark forest fruits
If you’re planning a special occasion, finding the perfect wine to pair with your meal is crucial to highlighting the subtle nuances of game meat and fruit accompaniments. With this saddle of venison with hazelnut crust and glazed cherries, it’s all about finding a suitable wine pairing that harmonizes with the tenderness of the meat while picking up the roasted aromas of the nuts and the acidity of the cherries. If you want to combine wine and food, you need to pay particular attention to the balance between the earthy notes of the venison and the intense fruit component. Venison has a very fine-grained, lean meat that is protected by the fatty hazelnut crust, while the glazed cherries provide an exciting, sweet and sour contrast. An ideal accompaniment should therefore have enough structure to support the roasted flavors, but at the same time have a ripe fruit that builds a bridge to the cherries without dominating the dish with overly harsh tannins. The result is a culinary interplay that thrives on the depth of the sauce and the elegance of the venison.
Ideal wine accompaniment: Primitivo di Manduria DOC (Apulia, Italy)
A powerful Primitivo di Manduria DOC is an excellent choice for this dish, as its characteristic opulence and soft tannins ideally support the structure of the saddle of venison. The natural residual sweetness and intense aromas of dark wild berries, blackberries and stewed cherries perfectly mirror the glazed cherries on the plate and create an aromatic bridge. While the game meat has a very fine texture, the wine provides the necessary body to stand up to the strong hazelnut crust, with the often present notes of cinnamon and cloves underlining the tart spiciness of the game meat. The rather moderate acidity of the Primitivo buffers the acidity peaks of the cherries, leaving a very round and velvety mouthfeel on the palate. The high extract content of the wine integrates the fat of the nuts well, so that the wine does not drown out the earthy components of the dish, but rather envelops them with a warm, Mediterranean fullness and ensures a long-lasting, harmonious finish that elegantly emphasizes the fruit component of the venison.
Further wine recommendations for this dish
Pinot Noir Baden QbA (Baden, Germany)
A Pinot Noir from Baden offers a classic and elegant alternative for those who prefer a more delicate structure. This wine is characterized by its fine acidity and aromas of red currants and sour cherries, which creates a wonderful combination with the glazed cherries. As venison is a very noble and tender meat, the delicate tannins of Pinot Noir harmonize perfectly without overpowering the texture of the venison. The often subtle smoky notes resulting from the ageing in wooden barrels pick up on the roasted aromas of the hazelnut crust and give the whole ensemble additional depth. The cooler characteristics of the wine lighten the heaviness of the dish, resulting in a very balanced taste experience. It is a combination that above all emphasizes the finesse of the venison and captivates with a salty minerality on the finish that freshens up the dish wonderfully.
Rioja DOCa Reserva (Rioja, Spain)
The Rioja DOCa Reserva is an excellent partner if you are looking for a spicy and structured accompaniment. Due to the long ageing in oak barrels, this wine develops fine nuances of vanilla, leather and tobacco, which correspond fantastically with the tart earthiness of the game meat. The strong but already well-melted tannins of the Tempranillo grape give the dish support and effortlessly parry the richness of the hazelnut crust. At the same time, the ripe fruit notes of plums and dark berries bring enough sweetness to incorporate the glazed cherries without the wine appearing too dominant. The present acidity of the Reserva ensures that the palate is clarified after every bite, increasing the anticipation of the next piece of saddle of venison. The result is a very complex flavor profile in which the spicy components of the wine and the nutty crust form a symbiosis that is particularly impressive in the cooler months of the year.
Châteauneuf-du-Pape AOC (Rhône, France)
A Châteauneuf-du-Pape AOC has the necessary power and complexity to keep up with a dish as complex as saddle of venison with a fruit component. This wine, which is mostly based on the Grenache grape, impresses with its enormous richness and aromas of garrigue herbs, dark fruits and a fine peppery note. These spicy notes complement the gamey aromas of the meat in a very noble way. The high alcohol structure and full body absorb the intensity of the hazelnut crust, while the ripe fruit aromas form an excellent contrast to the tart cherries. On the palate, the wine is both powerful and soft, emphasizing the crumbly texture of the pink roasted saddle of venison. The complexity of the different grape varieties in this cuvée ensures that new facets of the dish can be discovered with every sip, making this pairing a real experience for connoisseurs.
Cabernet Sauvignon Napa Valley AVA (California, USA)
A Cabernet Sauvignon from the Napa Valley is the right choice if you prefer a modern and fruity accompaniment. The intense aromas of blackcurrants and dark chocolate go perfectly with the glazed cherries and deep dark sauce of the saddle of venison. The often strong tannins of Cabernet are softened by the protein of the game meat and the fat of the hazelnuts, making the wine more accessible and rounder on the palate. The typical notes of cedar and graphite lend the combination an aristocratic note that goes very well with the noble character of the saddle of venison. The wine’s fullness of extract absorbs the sweetness of the cherries and embeds it in a powerful framework that ensures a long-lasting finish. It is a powerful combination that particularly emphasizes the roasted aromas and density of the dish and ensures a very full mouthfeel.
Syrah WO Stellenbosch (Western Cape, South Africa)
A Syrah from Stellenbosch brings a fascinating spiciness and a dark minerality that perfectly complements the tart components of the game. The characteristic notes of black pepper and violets harmonize wonderfully with the hazelnut crust and give the dish an extra kick. As South African Syrahs often have a very good balance between European elegance and overseas fruit, they offer enough freshness to support the glazed cherries without being too jammy. The taut tannin structure ensures that the fine game meat remains the focus, while the smoky accents of the wine enhance the sauce. The cool Atlantic breeze that can be felt in Stellenbosch is transferred to the wine in a fine acidity that keeps the dish lively. This is an exciting choice for explorers looking for an interplay of peppery spice and dark fruit that offers a modern interpretation of saddle of venison.
You can find more festive inspiration for the perfect wine to go with your Easter menu in our magazine.
The recipe:
Saddle of venison with hazelnut crust and glazed cherries
Cooking utensils
- 1 Scharfe Messer
- 1 Frying pan
- 1 Ovenproof mold
- 1 Small saucepan
- 1 Schüssel für die Kruste
Ingredients
- 400 g Saddle of venison parried
- 50 g Hazelnuts ground
- 30 g Butter soft
- 1 Tbsp breadcrumbs
- 1 Egg yolk
- 150 g Sour cherries from the jar or frozen
- 100 ml Game stock
- 50 ml Red wine
- 1 Tbsp sugar
- Salt and pepper
- Fresh thyme
Preparation
PREPARATION:
- Preheat the oven to 180°C.
- Wash the saddle of venison and pat dry thoroughly.
- Mix the soft butter with the hazelnuts, breadcrumbs and egg yolk.
- Season the mixture with salt and pepper to taste.
COOKING STEPS:
- Sear the saddle of venison all over in a pan with a little oil.
- Remove the meat from the pan and leave to rest briefly.
- Press the hazelnut mixture evenly onto the top of the meat.
- Cook the saddle of venison in an ovenproof dish in the oven for approx. 8 to 10 minutes.
- In the meantime, caramelize the sugar in a pan.
- Deglaze with red wine and game stock and reduce.
- Add the cherries and glaze in the sauce.
- Simmer the thyme briefly for flavor.
DIRECTIONS:
- Leave the saddle of venison to rest briefly and then cut into slices.
- Serve on preheated plates.
- Pour over the glazed cherries and sauce.
- Serve immediately.
SUPPLEMENTS:
- Homemade spaetzle
- Red cabbage with apple pieces
- Celery puree
