A classic game dish with depth and elegance: Delicately braised venison stew, refined with sweet and sour cranberries and aromatic red wine shallots – this dish combines savoury, spicy and fruity flavours to create a perfect culinary experience. The long braising time ensures the meat is tender as butter, while the red wine and shallots provide an intense sauce.
➡ But which wine goes best with it? In this article, you’ll find out why a strong Syrah, an elegant Bordeaux or a spicy Blaufränkisch are ideal for this dish. 🍷🦌
🍷 Perfect wine pairing for venison ragout
🍷 Perfect wine pairing for venison ragoutWhy is venison ragout a special challenge for wine pairing?
Game meat has an intense, slightly iron-rich flavour that requires a strong wine structure. Added to this are the sweet and sour cranberries and the deep flavour of the red wine shallots, which require a wine with sufficient body, tannin and fruitiness.
1. syrah (e.g. Rhône Valley or Australia)
✔ Why does it fit perfectly?
- Peppery spice & dark fruit (blackberry, plum) complement the venison
- Ripe tannins & silky structure balance the ragout
- Light smoky flavours & herbal notes harmonise with the braising process
➡ Tip: A Côte-Rôtie Syrah from France or a Barossa Valley Shiraz from Australia offer depth and elegance.
2. Bordeaux (Médoc or Saint-Émilion, France)
✔ Why does Bordeaux work so well?
- Cabernet Sauvignon & Merlot blend brings fruit, spice & tannin structure
- Notes of cassis, cedarwood & herbs enhance the gamey flavour
- Long-lasting finish & velvety structure round off the dish
➡ Tip: A Bordeaux that has matured for 5-10 years is particularly suitable.
3. blaufränkisch (Austria, Burgenland)
✔ Why is Blaufränkisch an exciting alternative?
- Spicy, dark fruit (blueberry, cherry) complements the cranberries
- Light tannins & fresh acidity structure provide balance
- Earthy & herbal flavours go well with venison ragout
➡ Tip: A Blaufränkisch from Burgenland or a more mature Lemberger from Germany is a wonderful match.
Venison ragout with cranberries & red wine shallots
Cooking utensils
- 1 Casserole or Dutch oven
- 1 Cutting board & knife
- 1 Pan for the shallots
- 1 Cooking spoon
Ingredients
For the venison stew:
- 400 g Venison ragout (cut into cubes)
- 2 EL Clarified butter
- 2 Onions (diced)
- 2 Garlic cloves (chopped)
- 2 Carrots (cut into cubes)
- 200 ml strong red wine (e.g. Syrah or Bordeaux)
- 250 ml Game stock
- 1 TL Tomato paste
- 1 EL Cranberries (from the jar)
- 1 TL chopped thyme
- 1 Bay leaf
- Salt & pepper
For the red wine shallots:
- 6 Shallots (peeled, left whole)
- 1 EL Butter
- 1 TL Honey
Preparation
- Brown the venison ragout: Sear the meat in clarified butter, then remove.
- Roast the vegetables: sauté the onions, carrots & garlic, add the tomato purée.
- Deglaze & braise: Deglaze with red wine, add venison stock & spices. Add the venison again.
- Stew slowly: Simmer on a low heat for about 2 hours until the meat is tender.
- Caramelize the shallots: Sauté in butter, glaze with honey, deglaze with red wine & reduce.
- Finalize & serve: Add the cranberries to the ragout & serve with red wine shallots.
