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What Wine Should You Drink with Venison? The Perfect Autumn Pairing
What Wine Should You Drink with Venison? The Perfect Autumn Pairing
What Wine Should You Drink with Venison? The Perfect Autumn Pairing. Autumn is here. The leaves are turning red, the air is getting cooler, and our tables are graced with richer flavours. It’s hunting season, a time that marks the return of an exceptional dish to our kitchens: venison (chevreuil).
Venison: A Noble and Delicate Meat
Venison, often considered the finest of game meats, offers dark red, incredibly tender, and lean meat. Its taste is subtle and elegant, less pronounced than deer, with delicate woody notes.
Historically, game was a feast dish, a luxury reserved for banquets. Venison, in particular, was prized for its delicate flesh. Today, it remains a symbol of high French autumn cuisine, whether prepared as a roast, delicate noisettes, or in a rich civet (stew) simmered for hours.
The wine pairing challenge is to find a companion that can both honour the finesse of the meat and stand up to the power of its accompaniments, often a poivrade (pepper) sauce, ‘grand veneur’ sauce, or a garnish of mushrooms and berries.
Our 3 Wines to Sublime Venison
For a memorable pairing, we have drawn from our selection of characterful red wines capable of dialoguing with this dish.
- The Finesse (Burgundy): Domaine Perrot Minot A great Burgundy Pinot Noir is a classic and refined choice. The wines of Domaine Perrot Minot, renowned for their purity and intensity, offer notes of crisp red fruits and undergrowth. Their elegant tannic structure will respect the finesse of a roast or venison noisettes.
- The Structure (Rhône Valley): Domaine Gangloff For a more powerful dish like a civet, a wine with body is needed. A Côte-Rôtie from Domaine Gangloff (a winemaker listed on your site) is ideal. This Syrah offers aromatic complexity (pepper, black fruits, smoky notes) and a tannic structure that will harmonize perfectly with the richness of the sauce.
- The Character (Languedoc): Domaine de la Grange des Pères For a bold and modern pairing, dare to try a great wine from the Languedoc. Domaine de la Grange des Pères is a benchmark. Its wines, often made from Syrah, Mourvèdre, and Cabernet, offer a concentration and aromatic complexity (black olive, laurel, ripe fruit) that respond beautifully to the gamey flavours of the venison.
The Recipe: Marinated Venison Civet, ‘Grand Veneur’ Style
To put these pairings into practice, here is a traditional recipe to warm the soul.
Ingredients:
- 1.5 kg (approx. 3.3 lbs) venison haunch or shoulder, cut into cubes
- 1 bottle of full-bodied red wine (Rhône or Languedoc type)
- 1 large onion, chopped
- 2 carrots, sliced
- 1 clove of garlic, crushed
- 4 cloves
- 1 sprig of thyme and 1 bay leaf
- 5 cl (approx. 1/4 cup) Cognac
- 2 tablespoons flour
- 1 tablespoon tomato paste
- Olive oil
- Salt and pepper
Preparation:
- The Marinade (24 hours ahead): In a large bowl, place the meat cubes. Add the onion, carrots, garlic, cloves, thyme, and bay leaf. Pour over the red wine and Cognac. Cover and let marinate in the refrigerator for 24 hours.
- Searing: The next day, drain the meat pieces (keep the marinade!). Pat them very dry. In a large Dutch oven (cocotte), heat a drizzle of olive oil. Sear the meat over high heat on all sides for about 5 minutes until well-browned.
- Simmering: Sprinkle the meat with flour (this is called singer in French) and stir well. Then pour in the marinade (along with its vegetables). Add the tomato paste, salt, and pepper.
- Cooking: Bring to a boil, then reduce the heat to low. Cover and let simmer gently for at least 2 hours. The meat must be fork-tender. If the sauce is too thin, remove the lid 30 minutes before the end of cooking to let it reduce.
Serve this civet hot, accompanied by a celery root purée, spätzle, or pan-fried chestnuts.
Find our selections from Burgundy, the Rhône, and Languedoc directly in our shop to create your perfect autumn pairing.
