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:
Venison goulash with chestnuts & cranberry sauce
Cooking utensils
- 1 Casserole or Dutch oven
- 1 Large pan
- 1 Cutting board & sharp knife
- 1 Wooden spoon / ladle
- 1 Heatproof bowl (chestnuts)
- 1 Measuring cup
Ingredients
For the goulash:
- 500 g Leg of venison in cubes
- 2 Tbsp clarified butter
- 1 Onion diced
- 1 Carrot diced
- 1 Celery stalk diced
- 2 Garlic cloves finely chopped
- 1 tablespoon tomato paste
- 250 ml Game stock
- 200 ml dry red wine
- 1 Bay leaf
- 4 Juniper berries lightly pressed
- 1 teaspoon cocoa powder unsweetened
- Salt & pepper
For chestnuts & sauce:
- 150 g precooked chestnuts roughly chopped
- 2 Tbsp cranberries from the glass
- 1 teaspoon red wine vinegar
- 1 tsp honey
- 1 Tbsp butter
To round off:
- 1 teaspoon fresh thyme chopped
- 1 tablespoon cold butter for mounting
Preparation
Brown the meat:
- Heat the clarified butter in a casserole, brown the venison cubes in batches, remove and season with salt.
Sauté the vegetables:
- Sauté the onion, carrot, celery and garlic in the frying fat until translucent, add the tomato purée and fry briefly.
Deglaze & braise:
- Deglaze with red wine, reduce by half; add game stock, bay leaf, juniper, cocoa powder, return meat to pot, put lid on and simmer over a gentle heat for 90 minutes.
Chestnuts & sauce:
- Toss the chestnuts in butter; stir in the cranberries, honey and red wine vinegar, glaze briefly and fold into the goulash; leave to stand for a further 10 minutes.
Final & seasoning:
- Add the thyme, season to taste with salt and pepper; add 1 tablespoon of cold butter for gloss and binding.
Recommended side dishes
- Potato dumplings or napkin dumplings
- Creamy polenta with parmesan
- Buttery Brussels sprouts from the pan
