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Wine with food - Venison goulash with chestnuts and cranberry sauce with Pinot Noir by the glass

Venison goulash with chestnuts & cranberry sauce

This venison goulash combines autumnal depth with elegant freshness: tender braised venison in a carefully reduced sauce, rounded off with the nutty sweetness of roasted chestnuts and the fruity tension of a cranberry sauce. Root vegetables and herbs provide structure, while a hint of cocoa emphasizes the dark, velvety texture. Served with dumplings or creamy polenta, the result is a warming dish with clear contours. A Pinot Noir from Baden accompanies with red fruit, fine tannins and lively acidity - harmonious, precise and long-lasting.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Course Main course
Cuisine European, Game cuisine
Servings 2 Servings
Calories 720 kcal

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

Nutritional values per portion

Calories: 720kcalCarbohydrates: 32gProtein: 48gFat: 36g
Keyword Autumn, Bathing, Chestnuts, Cranberries, Game, Pinot Noir, Stew, Venison goulash, Wine pairing
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