Autumn game dish with depth, warmth and elegance
Wine with food thrives on balance, depth and a clear signature. Wine and food come together here in an autumnal picture that is at once earthy, fruity and comforting. Delicately braised venison goulash combines the spicy aroma of the venison with the nutty sweetness of roasted chestnuts and a fine cranberry sauce.
The result is a dish with a velvety texture, dark fruit and well-seasoned spice that warms you up on long evenings without weighing you down. The sauce is given depth by gently reduced stock, while herbs and root vegetables add structure to the flavor. Delicious with potato dumplings or creamy polenta, ideal for moments of pleasure in which food and wine work symbiotically.
Ideal wine accompaniment: Pinot Noir ObA (Baden, Germany)
A Pinot Noir from Baden brings exactly the finesse that this venison goulash demands: red berry fruit, a hint of cocoa powder and fine herbal spice, carried by silky tannins. Its refreshing but ripe acidity enlivens the nutty sweetness of the chestnuts and binds the fruity cranberry note without ever becoming dominant.
Wood nuances – discreet and well integrated – lend structure and length, while mineral hints clearly outline the game aroma. This creates a harmonious bridge between meat, sauce and side dish: elegant, precise and long-lasting. The wine accompanies rather than leads – exactly the kind of balance that characterizes great pairings.
Further wine recommendations for this dish
Blaufränkisch Mittelburgenland DAC (Burgenland, Austria)
Cool spice, dark cherry fruit and a lively, finely honed acidity make Blaufränkisch a straightforward partner. The piquant pepper note reflects the gamey spice, while the taut structure lends freshness to the braised character. Its tannins are present but fine-grained – ideal for framing the juicy texture of the goulash. The chestnuts add depth, the cranberries tension; the aftertaste reveals an autumnal herbal note that elegantly prolongs the dish.
Pinot Noir (Central Otago, New Zealand)
Ripe red fruit, a cool core and crystal-clear acidity characterize Central Otago Pinot. The pure fruit lifts cranberry and root vegetables, while delicate tannins give structure to the game. Fine smoky notes and undergrowth anchor the combination in its autumn character. The result is fragrant and precise: the goulash remains the centerpiece, the wine polishes the contours – juicy, taut and with an elegant pull on the palate.
Syrah, Côte Rotie AOC (Northern Rhône, France)
Peppery spice, violets, dark olive: classic Northern Rhône Syrah brings aromatic depth and cool grip. Its pithy acidity and ripe yet dense tannins give the stew a backbone without weighing it down. Delicate smoky and herbal notes combine with juniper, bay leaf and the game stock. The sweet and sour cranberry takes on contours; chestnuts reveal a nutty richness – a serious, characterful partner with a long finish.
Barbera d’Asti DOCG (Piedmont, Italy)
Barbera shines with juicy cherry, plum and high but soft acidity – perfect for enlivening braised dishes. The low tannin intensity makes the game fibers appear delicate, while the acidity carries the sauce and balances the sweetness of the chestnuts. A hint of spice and almonds from the ageing process round off the combination. The result is a vital, Mediterranean counterpart to the autumnal depth of the goulash – lively, drinkable and precise.
Cabernet Sauvignon (Stellenbosch WO, South Africa)
Dark cassis fruit, cedar wood and fine-grained tannin provide structure and noblesse. The warm spice and ripe fruit play around the game aromas, while the acidity focuses on the cranberry sauce. A precise use of wood provides length and silkiness without heaviness. With air, graphite and herbal notes unfold, which correspond excellently with chestnuts, root vegetables and a hint of cocoa powder in the sauce – powerful, yet balanced.
The recipe:
Hirschgulasch mit Maronen & Preiselbeersauce
Cooking utensils
- 1 Schmortopf oder Dutch Oven
- 1 Große Pfanne
- 1 Schneidebrett & scharfes Messer
- 1 Holzlöffel / Schöpflöffel
- 1 Hitzefeste Schüssel (Maronen)
- 1 Messbecher
Ingredients
Für das Gulasch:
- 500 g Hirschkeule in Würfeln
- 2 EL Butterschmalz
- 1 Zwiebel gewürfelt
- 1 Karotte gewürfelt
- 1 Stange Sellerie gewürfelt
- 2 Knoblauchzehen fein gehackt
- 1 EL Tomatenmark
- 250 ml Wildfond
- 200 ml trockener Rotwein
- 1 Lorbeerblatt
- 4 Wacholderbeeren leicht angedrückt
- 1 TL Kakaopulver ungesüßt
- Salz & Pfeffer
Für Maronen & Sauce:
- 150 g vorgegarte Maronen grob gehackt
- 2 EL Preiselbeeren aus dem Glas
- 1 TL Rotweinessig
- 1 TL Honig
- 1 EL Butter
Zum Abrunden:
- 1 TL frischer Thymian gehackt
- 1 EL kalte Butter zum Montieren
Preparation
Fleisch anrösten:
- Butterschmalz im Schmortopf erhitzen, Hirschwürfel portionsweise kräftig anrösten, herausnehmen und salzen.
Gemüse anschwitzen:
- Zwiebel, Karotte, Sellerie und Knoblauch im Bratfett glasig dünsten, Tomatenmark kurz mitrösten.
Ablöschen & schmoren:
- Mit Rotwein ablöschen, auf die Hälfte einkochen; Wildfond, Lorbeer, Wacholder, Kakaopulver zugeben, Fleisch zurück in den Topf, Deckel aufsetzen und bei sanfter Hitze 90 Minuten schmoren.
Maronen & Sauce:
- Maronen in Butter schwenken; Preiselbeeren, Honig und Rotweinessig einrühren, kurz glasieren und unter das Gulasch heben; weitere 10 Minuten ziehen lassen.
Finale & Abschmecken:
- Thymian zugeben, mit Salz und Pfeffer final abschmecken; mit 1 EL kalter Butter montieren für Glanz und Bindung.
Empfohlene Beilagen
- Kartoffelknödel oder Serviettenknödel
- Cremige Polenta mit Parmesan
- Buttriger Rosenkohl aus der Pfanne
