Hearty, aromatic and festive – a classic for connoisseurs
A perfect dish for those who want to combine wine and food at a high level. This tender wild boar leg with fruity cranberry jus and fluffy napkin dumplings combines rustic aromas with fine elegance. The roasted aromas of the meat, the sweet and sour fruit play of the cranberries and the buttery mildness of the dumplings create a fascinating balance between power and finesse. Ideal for showing off a strong red wine in the cold season – wine to eat in its most original form: earthy, sensual and harmonious.
Ideal wine accompaniment: Cabernet Sauvignon Stellenbosch WO (South Africa)
A Cabernet Sauvignon from Stellenbosch WO offers the perfect balance of fruit, spice and structure. Its notes of cassis, plum and blackcurrant harmonize excellently with the aromatic depth of wild boar meat. The fine woody notes and tannins pick up on the savory jus, while its elegant acidity keeps the dish alive. The wine brings power without heaviness and shows how excellently South African red wines can harmonize with game dishes. The warm climate of the Western Cape provides ripe fruit flavours that go perfectly with the fruity cranberry sauce – a noble companion that rounds off the dish.
Further wine recommendations for this dish
Merlot Colli Orientali del Friuli DOC (Friuli, Italy)
With its soft texture and the aromas of ripe plums, cherries and some chocolate, this Merlot ideally accompanies the juicy wild boar leg. The velvety tannins harmonize with the creamy consistency of the dumplings, while the fine spice complements the cranberry jus. An Italian classic for game dishes.
Syrah Saint-Joseph AOC (Rhône, France)
The Syrah from the northern Rhône brings peppery spice and notes of violets, blackberries and black pepper. Its earthy depth and fresh acidity reflect the court’s autumnal flavors, while its complexity elegantly supports the game flavor.
Blaufränkisch Eisenberg DAC (Burgenland, Austria)
This Blaufränkisch impresses with juicy berry aromas, mineral freshness and finely structured tannins. Its cool spiciness and lively acidity accentuate the fruit of cranberries. An ideal accompaniment if you want to accentuate the dish a little lighter and more precisely.
Malbec Mendoza DOC (Mendoza, Argentina)
A strong Malbec from the high altitude of Mendoza brings dark fruit, cocoa and spicy notes into play. Its full body and ripe structure blend perfectly with the rustic play of aromas of the wild boar. The wine is flattering and powerful at the same time.
Tempranillo Rioja DOCa (Rioja, Spain)
This elegant Spanish red wine convinces with aromas of cherries, vanilla and a hint of leather. Its gentle wood ripening and harmonious mouthfeel combine perfectly with the aromatic jus and the slight sweetness of the cranberries.
The recipe:
Wildschweinkeule mit Preiselbeerjus & Serviettenknödeln
Cooking utensils
- 1 Bräter
- 1 Pfanne
- 1 Topf
- 1 Küchengarn
- 1 Sieb
- 1 Schneidebrett & Messer
Ingredients
Für die Wildschweinkeule:
- 800 g Wildschweinkeule ohne Knochen
- 1 Zwiebel
- 1 Möhre
- 1 Stück Sellerie
- 1 EL Tomatenmark
- 200 ml Rotwein
- 400 ml Wildfond
- 1 Zweig Rosmarin
- 1 Lorbeerblatt
- 1 EL Butter
- Salz Pfeffer
Für den Preiselbeerjus:
- 2 EL Preiselbeeren Glas oder frisch
- 1 TL Zucker
- 1 EL Rotweinessig
- 100 ml Bratensaft aus dem Schmorfond
Für die Serviettenknödel:
- 4 altbackene Brötchen
- 200 ml Milch
- 2 Eier
- 1 EL Butter
- 1 kleine Zwiebel
- Petersilie Muskat, Salz, Pfeffer
Preparation
Wildschweinkeule schmoren:
- Fleisch mit Salz und Pfeffer würzen, in Butter kräftig anbraten und beiseitelegen.
- Zwiebel, Möhre und Sellerie in Stücke schneiden, im Bräter anrösten.
- Tomatenmark zugeben, kurz rösten, mit Rotwein ablöschen.
- Wildfond, Rosmarin und Lorbeer hinzufügen, Keule einlegen und zugedeckt 90 Minuten bei 160 °C schmoren.
Preiselbeerjus zubereiten:
- Preiselbeeren mit Zucker karamellisieren, mit Essig ablöschen.
- Bratensaft einrühren und leicht einkochen lassen, bis der Jus sirupartig ist.
Serviettenknödel formen:
- Brötchen in Würfel schneiden, mit warmer Milch übergießen.
- Butter und Zwiebel in der Pfanne anschwitzen, zugeben, dann Eier, Gewürze und Petersilie untermischen.
- Teig in Frischhaltefolie zu einer Rolle formen, 25 Minuten in siedendem Wasser garen.
Anrichten:
- Fleisch in Scheiben schneiden, mit Jus und Knödeln auf warmen Tellern servieren.
Empfohlene Beilagen:
- Rotkohl mit Apfel
- Rosenkohl mit Speck
- Selleriepüree
