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.
Hirschragout mit Preiselbeeren & Rotwein-Schalotten
Kochutensilien
- 1 Schmortopf oder Dutch Oven
- 1 Schneidebrett & Messer
- 1 Pfanne für die Schalotten
- 1 Kochlöffel
Zutaten
Für das Hirschragout:
- 400 g Hirschragout (in Würfel geschnitten)
- 2 EL Butterschmalz
- 2 Zwiebeln (gewürfelt)
- 2 Knoblauchzehen (gehackt)
- 2 Karotten (in Würfel geschnitten)
- 200 ml kräftiger Rotwein (z. B. Syrah oder Bordeaux)
- 250 ml Wildfond
- 1 TL Tomatenmark
- 1 EL Preiselbeeren (aus dem Glas)
- 1 TL gehackter Thymian
- 1 Lorbeerblatt
- Salz & Pfeffer
Für die Rotwein-Schalotten:
- 6 Schalotten (geschält, ganz belassen)
- 1 EL Butter
- 1 TL Honig
Zubereitung
- Hirschragout anbraten: Fleisch in Butterschmalz scharf anbraten, dann herausnehmen.
- Gemüse rösten: Zwiebeln, Karotten & Knoblauch anschwitzen, Tomatenmark zugeben.
- Ablöschen & Schmoren: Mit Rotwein ablöschen, Wildfond & Gewürze dazugeben. Hirschfleisch wieder hinzufügen.
- Langsam schmoren: Bei niedriger Hitze ca. 2 Stunden köcheln lassen, bis das Fleisch zart ist.
- Schalotten karamellisieren: In Butter anbraten, mit Honig glasieren, mit Rotwein ablöschen & einkochen lassen.
- Finalisieren & servieren: Preiselbeeren ins Ragout geben & mit Rotwein-Schalotten servieren.
