Elegantly seasoned game meets autumnal coziness
Wine with food requires a balance: powerful flavor with a fine accompaniment.
In this recipe, tender venison medallions, aromatically marinated with juniper and garlic,
merge with spicy red cabbage, which is seasoned with a subtle sweet and sour taste.
The dish is ideal for the fall – warming, yet refined – and brings game enjoyment to the table at an elegant level.
Ideal wine pairing: Pinot Noir AOC (Bourgogne, France)
Pinot Noir from Burgundy is one of the finest red wines in the world. With its delicate structure, fine red fruit notes of cherry and wild strawberry as well as a subtle earthy and spicy component, it is a classic with game. The gentle tannin structure clings to the tender venison, emphasizing the herbal aromas of the juniper while elegantly absorbing the acidity of the red cabbage. The Pinot Noir brings balance and elegance without overpowering the dish.
Further wine recommendations for this dish
Pinot Noir QbA (Pfalz, Germany)
This German Pinot Noir has juicy berry aromas, mild spiciness and a pleasant acidity structure. Its restrained tannins go perfectly with game meat and create a harmonious combination with red cabbage. Especially when the wine is well matured, it shows earthy notes that support the taste of the venison and cabbage. This version is ideal if you want to enjoy the gamey character in a more accentuated way.
Barbera d’Asti DOCG (Piedmont, Italy)
Barbera from Asti delivers intense fruity notes of cherry and plum with a pronounced but pleasantly soft acidity. It brings freshness into play and ensures a lively interplay with the red cabbage. At the same time, it has enough structure to carry the venison and interact with the juniper notes without dominating the dish.
Bourgogne Rouge AOC (Burgundy, France)
A classic Burgundy with a medium body, elegant red fruit aromas, delicate spice and herbaceous depth. Its sophistication harmonizes with the game character, while the wine’s subtle mineral note complements the aroma of venison and red cabbage in style. Ideal if you are looking for an authentic wine accompaniment from the region.
Australian Pinot Noir (Yarra Valley, Australia)
This Pinot Noir from Australia offers juicy red fruit notes (strawberry, raspberry), an elegant spiciness and a hint of undergrowth. It brings freshness to the dish and has enough depth to stand up to the game board. The combination with tangy red cabbage and aromatic juniper goes surprisingly well with the South Australian style.
Rioja Reserva DOCa (Rioja, Spain)
A well-aged Rioja Reserva with Tempranillo character (red fruits, leather, spices) can make an exciting combination with its maturity and spice.
The vanilla and tobacco notes harmonize with the gamey flavors, while the acid structure and subtle tannin profile balance the red cabbage.
This choice brings depth and character to the table.
The recipe:
Rehmedaillons mit Wacholder und Rotkraut
Cooking utensils
- 1 Schneidebrett
- 1 Scharfes Messer
- 1 Pfanne / Bräter
- 1 Topf für Rotkraut
- 1 Holzlöffel
- 1 Grillzange oder Fleischzange
- 1 Gusseisenpfanne oder Ofenfestes Gefäß
Ingredients
Für die Rehmedaillons:
- 300 g Rehmedaillon oder Rehrücken in Scheiben geschnitten
- 2 Knoblauchzehen fein gehackt
- 1 TL zerstoßene Wacholderbeeren
- 1 EL Olivenöl
- Salz & Pfeffer
Für das Rotkraut:
- 300 g Rotkraut fein geschnitten
- 1 Zwiebel dünn geschnitten
- 1 Apfel gewürfelt
- 1 EL Zucker
- 2 EL Apfelessig
- 100 ml Rotwein oder Fruchtsaft
- 1 Zweig Thymian
- 1 EL Butter
- Salz & Pfeffer
Preparation
Marinieren:
- Rehmedaillons mit Knoblauch, Wacholder, Olivenöl, Salz und Pfeffer vermischen und 15 Minuten ruhen lassen.
Rotkraut schmoren:
- Butter in Topf erhitzen, Zwiebel glasig dünsten.
- Rotkraut und Apfel zugeben, kurz anbraten.
- Zucker, Essig, Rotwein und Thymian einrühren.
- 20 Minuten bei niedriger Hitze weich schmoren, gelegentlich umrühren.
Rehmedaillons braten:
- Rehmedaillons in heißer Pfanne je Seite 2–3 Minuten anbraten (für mittleren Gargrad).
- Kurz ruhen lassen.
Anrichten:
- Rotkraut auf Teller verteilen, Rehmedaillons darauf setzen.
- Mit frisch gemahlenem Pfeffer und ggf. Thymian garnieren.
Empfohlene Beilagen:
- Kartoffelknödel
- Rosenkohl mit Speckwürfeln
- Wildpreiselbeer-Relish
