Hearty, fruity, fine – game cuisine meets passion for wine
Wine with food means making the most of every season. This venison ragout with cranberries and napkin dumplings brings autumn to the plate – with tender braised venison, an aromatic sauce, sweet and sour fruit and a fluffy side dish.
Wine and food come together here to create a warm, complex delight that shines with structure and elegance.
The tender venison stews in red wine and game stock, accompanied by root vegetables, rosemary and juniper. Cranberries provide freshness and fruit accents, while the napkin dumplings with their soft, buttery texture gently absorb the ragout. This combination calls for a wine that is finely structured, has acidity and elegance and absorbs the aromas of game and berries without overpowering them.
Ideal wine pairing: Pinot Noir (Central Otago, New Zealand)
A Pinot Noir from Central Otago (New Zealand) is the perfect partner for this venison ragout. This southernmost wine region in the world produces wines that combine finesse, freshness and depth. Aromas of ripe cherry, raspberry, forest floor and fine wood smoke naturally reflect the aromatic profile of the ragout.
The elegant acidity structure of the Pinot Noir ensures that the dish remains lively despite its density. Its silky tannins nestle against the fine meat fibres, while the fruity clarity emphasizes the cranberries. Subtle herbal notes of the wine pick up on rosemary and juniper, while the fine wood brings a warm, slightly sweet nuance that harmonizes perfectly with the napkin dumplings. This pairing is perfect for game cuisine: harmonious, fresh, sensual – a perfect example of wine and food in balance.
Further wine recommendations for this dish
Pinot Noir GG (Baden, Germany)
A German Pinot Noir from the Kaiserstuhl or Ortenau regions brings depth, spice and silky structure. Its aromas of sour cherry, rosehip, smoke and fine roasted notes harmonize perfectly with the braised spice of the ragout. The precise acidity underlines the freshness of the cranberries, while the elegant wood gives the dish additional richness. The napkin dumplings benefit from the mild tannin structure, which balances out the creamy character beautifully. This pairing shows how great Burgundy style also works in German vineyards – fine, focused and deep at the same time.
Chianti Classico DOCG (Tuscany, Italy)
The Sangiovese brings bright cherry, dried herbs and a lively acidity – an ideal contrast to the sweet and fruity sauce. Its medium structure harmoniously complements the game meat, while notes of thyme and rosemary pick up the spice of the ragout. The clear fruit keeps the dish light on its feet and the fine tannin line supports the creamy dumplings. Particularly exciting: the combination of Tuscan freshness and autumnal depth – a Mediterranean take on a classic game dish.
Pinotage (Stellenbosch WO, South Africa)
This red wine with character offers ripe plum, smoke, dark berries and cocoa – a rustic yet elegant partner. The ripe fruit lies flatteringly over the savory sauce, while the subtle spice accentuates the gamey flavor. The tannins are soft enough not to dominate, but present enough to provide structure. The interplay of sweet and spicy cranberries and smoky Pinotage notes results in an exciting, contrasting pairing with an international signature.
Gamay “Morgon” AOC (Beaujolais, France)
A Morgon from Beaujolais brings youthful fruit, silky tannins and cool minerality. Aromas of raspberry, violet and forest floor go perfectly with the venison and allow the cranberries to blossom. The wine appears more light-footed than other companions, but its freshness brings an extraordinary tension into play. The polished texture and fine acidity lend the dish additional elegance – perfect when the ragout is served particularly delicate and finely seasoned.
Zweigelt Reserve (Burgenland, Austria)
Zweigelt with barrique ageing shows dark cherry, chocolate and delicate herbal spice – a full-bodied but elegant companion. Its fruity richness goes wonderfully with the sweet and sour cranberries, while the velvety tannins round off the ragout. The woody notes emphasize the roasted aromas of the stew and add depth to the combination. With its Austrian origins, Zweigelt bridges the gap between Alpine cuisine and international red wine styles – hearty, harmonious and balanced.
The recipe:
Venison ragout with cranberries & napkin dumplings
Cooking utensils
- 1 Roasting pan or casserole
- 1 Pot
- 1 Cutting board & knife
- 1 Cooking spoon
- 1 Kitchen towel (for napkin dumplings)
Ingredients
Ragout
- 600 g Roe shoulder diced
- 1 Onion
- 1 Carrot
- 1 Piece of celery approx. 80 g
- 1 tablespoon tomato paste
- 250 ml Red wine
- 300 ml Game stock
- 1 sprig of rosemary
- 2 Juniper berries
- 2 Tbsp cranberries from the glass
- 2 EL Oil
- Salt & pepper
Napkin dumplings
- 3 stale bread rolls
- 100 ml Milk
- 1 Egg
- 1 Tbsp butter
- Salt Pepper, nutmeg
- Parsley chopped
Preparation
Preparation
- Pat the venison dry, season with salt and pepper.
- Dice the vegetables, cut the bread rolls into cubes.
Braise ragout
- Heat the oil in a roasting tin, brown the meat well, remove.
- Sauté the vegetables, add the tomato purée and roast briefly.
- Deglaze with red wine, add the stock, rosemary and juniper.
- Put the meat back in and simmer, covered, for 1½-2 hours.
- Stir in the cranberries towards the end and season to taste.
Napkin dumplings
- Pour warm milk over the rolls and leave to infuse.
- Knead in the butter, egg, parsley, salt, pepper and nutmeg.
- Wrap the mixture in a kitchen towel, shape into a roll and cook in gently simmering water for 25-30 minutes.
- Cut into slices and fry briefly in butter.
Sideboards
- Place the venison ragout on plates, arrange the dumpling slices next to it and cover with a little sauce.
Recommended sides:
- Brussels sprouts with bacon
- Red cabbage with apple
- Celery puree
