Game stew with cranberries & potato dumplings
A savoury game dish with perfect wine pairing
This game ragout combines intense forest flavours, a strong red wine sauce and the sweet and sour notes of cranberries. The combination of braised game meat and a deep, flavoursome sauce makes the dish particularly aromatic. The potato dumplings provide a soft, creamy texture and perfectly absorb the rich sauce. To complete the flavour experience, a powerful but fruity red wine is needed – a Blaufränkisch with its fine acidity and spicy berry fruit ideally complements the flavours of the ragout.
Why do the following wines go perfectly with this meal?
Game stew is a dish with intense, earthy and hearty flavours. The game meat naturally has a strong flavour, which is enhanced by a long braising time. At the same time, the fruity flavour of the cranberries provides a slight sweetness that calls for a wine with balanced acidity and elegant fruit.
A Blaufränkisch DAC from Burgenland has exactly these characteristics. Its fine acidity freshens up the strong sauce, while the dark fruit flavours of blackberries, cherries and black pepper harmonise wonderfully with the game meat. The tannins are present but not overpowering – exactly what the dish requires. Alternatively, other red wines with a spicy structure, juicy fruit and balanced acidity that emphasise the flavours of the ragout and offer a perfect balance are also suitable.
Another 5 wine recommendations for this pairing
1. syrah from the northern Rhône (France, AOC)
Syrah is known for its deep flavour, dark fruit and peppery character. Particularly from the northern Rhône, it has an elegant acidity and a fine structure that harmonises perfectly with game meat. The earthy notes of the wine emphasise the game flavours, while its freshness balances the sauce.
2. nebbiolo from Barolo (Italy, DOCG)
A well-matured Barolo has an intense tannin structure, notes of cherry, leather and dried roses, which perfectly complement the game meat. The elegant acidity ensures a harmonious combination with the sweetish cranberry flavour and the strong sauce.
3. pinot noir from Burgundy (France, AOC)
A mature Pinot Noir from Burgundy impresses with red berries, fine acidity and subtle earthy flavours that accompany the game ragout in a particularly elegant way. Its delicate structure provides a wonderful balance to the strong flavours of the dish.
4. Tempranillo aus der Ribera del Duero (Spanien, DO)
This wine brings dark berry fruit, fine vanilla and roasted notes from the ageing in oak barrels, which harmonise perfectly with the spiciness of the game meat. The strong but soft tannins round off the mouthfeel.
5th Zweigelt Reserve from Lower Austria (Austria, DAC)
Zweigelt is somewhat fruitier than Blaufränkisch, but still offers a spicy depth and fine tannins that combine perfectly with the roasted flavours of the ragout. Its velvety structure ideally complements the potato dumplings.
The recipe:
Wildragout mit Preiselbeeren & Kartoffelknödeln
Kochutensilien
- 1 Schneidebrett & Messer
- 1 Schmortopf oder Dutch Oven
- 1 Holzlöffel zum Umrühren
- 1 Kartoffelpresse für die Knödel
- 1 Schüssel für die Knödelmasse
Zutaten
Für das Wildragout:
- 400 g Hirsch- oder Rehfleisch in Würfel geschnitten
- 1 EL Butterschmalz
- 1 Zwiebel fein gewürfelt
- 1 Karotte gewürfelt
- 1 EL Tomatenmark
- 250 ml Rotwein z. B. Blaufränkisch
- 300 ml Wildfond
- 1 Lorbeerblatt
- 1 TL Wacholderbeeren zerdrückt
- 2 EL Preiselbeeren frisch oder aus dem Glas
- Salz & Pfeffer nach Geschmack
Für die Kartoffelknödel:
- 400 g mehligkochende Kartoffeln
- 50 g Kartoffelmehl
- 1 Eigelb
- 1 TL Salz
- 1 Prise Muskatnuss
Zubereitung
Wildragout vorbereiten & schmoren:
- Butterschmalz im Schmortopf erhitzen, das Wildfleisch rundherum kräftig anbraten.
- Zwiebeln und Karotten dazugeben, 2 Minuten mitbraten.
- Tomatenmark einrühren und kurz rösten, dann mit Rotwein ablöschen.
- Wildfond, Lorbeerblatt und Wacholderbeeren hinzufügen.
- Das Ragout bei niedriger Hitze ca. 2,5 Stunden schmoren, bis das Fleisch butterzart ist.
- Preiselbeeren unterrühren und mit Salz & Pfeffer abschmecken.
Kartoffelknödel zubereiten:
- Kartoffeln schälen, in Salzwasser weich kochen, abgießen und ausdampfen lassen.
- Noch warm durch eine Kartoffelpresse drücken.
- Mit Kartoffelmehl, Eigelb, Salz & Muskat vermengen und zu einem glatten Teig verkneten.
- Kleine Knödel formen und in leicht siedendem Wasser ca. 15 Minuten ziehen lassen.
Servieren:
- Das Wildragout auf Teller verteilen.
- Die Kartoffelknödel daneben anrichten.
- Mit frischen Kräutern und zusätzlichen Preiselbeeren garnieren.
Empfohlene Beilagen
- Rosenkohl mit Speck
- Rotkraut mit Apfel & Zimt
- Kastanienpüree als herbstliche Alternative
