Game and wine 2024 – with recipes

A delight of nature and culture

Game and wine – two flavours that embody the essence of nature and offer us deep insights into the cultural traditions of wine-growing countries. Germany and some of the world’s most famous wine-growing regions, including New Zealand, Australia, Canada, South Africa and Chile, have unique approaches to preparing game dishes and pairing them with wine. Let’s take a journey through these countries to discover the customs and best pairings of game and wine. Game meat recipes of the top 3 game dishes from the respective wine countries round off this Cellardoor24 blog post.

Germany: The heart of game cuisine

Germany has a long tradition of preparing game dishes, which are particularly popular in the autumn and winter season. Classics such as roast venison, wild boar ragout and venison goulash are firmly anchored in German cuisine. A strong Pinot Noir goes particularly well with these dishes, as its fruity flavours and soft tannins complement the earthy, intense notes of the game.

Customs and traditions:

• Game weeks: Many regions, especially in southern Germany, celebrate special ‘game weeks’ during the game season, when restaurants offer special menus with locally hunted game.
  
• Forest and pasture: The idea of sustainability plays an important role here – regional game and local wines stand for short transport routes and an authentic flavour experience.

The most popular game dishes in Germany

1. saddle of venison with cranberry sauce

Ingredients:

• 1 saddle of venison (approx. 1.5 kg)
• Salt and pepper
• 2 tablespoons clarified butter
• 2 onions
• 2 carrots
• 1 celery stalk
• 200 ml red wine
• 500 ml venison stock
• 100 g cranberries (from the jar)
• 1 tablespoon butter

Preparation:

1. Preparation: Remove the skin and tendons from the saddle of venison, season well with salt and pepper.
   
2. Sear: Heat the clarified butter in a pan and sear the saddle of venison on all sides until it has a nice crust. Then cook the saddle of venison in the oven at 180 °C for approx. 20-25 minutes.
   
3. Prepare the sauce: Dice the onions, carrots and celery and sauté in the roasting juices from the saddle of venison. Deglaze with red wine, add the game stock and simmer for approx. 20 minutes. Then pour the sauce through a sieve, add the cranberries and thicken everything with a tablespoon of butter.
   
4. Serve: Cut the saddle of venison into slices and serve with the cranberry sauce. Serve with spaetzle or potato dumplings and red cabbage.

2. wild boar ragout with juniper and mushrooms

Ingredients:

• 1 kg wild boar goulash
• Salt and pepper
• 3 tablespoons oil
• 2 onions
• 3 garlic cloves
• 2 carrots
• 3 bay leaves
• 5 juniper berries
• 200 g brown mushrooms
• 250 ml red wine
• 500 ml venison stock
• 2 tablespoons crème fraîche

Preparation:

1. Sear: Season the wild boar goulash with salt and pepper and sear in a large pan with hot oil until browned all over. Remove the meat and set aside.
   
2. Prepare the vegetables: Dice the onions, garlic and carrots and sauté in the meat drippings. Lightly crush the juniper berries and add them with the bay leaves.
   
3. Braise: Return the meat to the pan, deglaze with red wine and pour in the game stock. Leave the ragout to braise for approx. 2 hours over a medium heat.
   
4. Add the mushrooms: After about 1.5 hours, quarter the mushrooms and add them. Finally, stir in the crème fraîche and flavour the ragout. Serve with mashed potatoes or napkin dumplings.

3. venison goulash with red wine and rosemary

Ingredients:

• 1 kg venison goulash
• Salt and pepper
• 4 tablespoons clarified butter
• 2 large onions
• 3 garlic cloves
• 2 carrots
• 2 tablespoons tomato purée
• 300 ml red wine
• 500 ml venison stock
• 2 sprigs of rosemary
• 1 teaspoon juniper berries
• 100 g of crème fraîche

Preparation:

1. Brown the meat: Season the venison goulash with salt and pepper. Heat the clarified butter in a large pan and sear the goulash in batches so that it colours all over.
   
2. Prepare the vegetables: Dice the onions, garlic and carrots. Sauté the vegetables in the frying fat of the venison goulash until soft. Add the tomato purée and fry briefly.
   
3. Braise: Deglaze with red wine and bring to the boil. Add the game stock, add the juniper berries and rosemary to the pan and add the venison goulash again. Simmer over a low heat for approx. 2 hours until the meat is tender.
   
4. Refinement: Stir in the crème fraîche and flavour the goulash. Ribbon noodles or serviette dumplings go particularly well with this dish.

Perfect wine accompaniment: Pinot Noir

A Pinot Noir is the ideal accompaniment to these game dishes. With its fruity aromas of cherries and berries and fine acidity, it harmonises perfectly with the spiciness and strong flavours of game dishes. It goes particularly well with venison and roe deer, as its tannins support the tender meat fibres and the deep flavour of the game without overpowering it. Try two characterful Pinot Noir wines from Marlborough, New Zealand now:

2020 Mansion House Bay Marlborough Pinot Noir, Marlborough New Zealand

2021 Whitehaven Marlborough Pinot Noir, Whitehaven Wines, Marlborough New Zealand

New Zealand: Pioneer cuisine and Pinot Noir

In New Zealand, game, especially venison, plays an important role in modern cuisine. New Zealand is known for its impressive landscapes, which provide excellent conditions for game farming. Game dishes are often interpreted in a modern way, and it is not uncommon for exotic spices or Asian flavours to be incorporated into the preparation.

The most popular game dishes in New Zealand

1. venison fillet with beetroot crust

Ingredients:

• 800 g venison fillet
• Salt and pepper
• 3 tbsp olive oil
• 3 beetroot (cooked)
• 100 g of panko breadcrumbs
• 1 tablespoon fresh thyme
• 1 tablespoon honey
• 1 tbsp balsamic vinegar

Preparation:

1. Prepare the crust: Finely grate the beetroot and mix with the panko breadcrumbs, thyme, honey and balsamic vinegar. Season to taste with salt and pepper.
   
2. Brown the venison fillet: Season the venison fillet with salt and pepper. Sear all over in a hot pan with olive oil until it has a nice crust. Then set aside and leave to cool slightly.
   
3. Cook in the oven: Press the beetroot mixture onto the venison fillet to create an even crust. Cook in a preheated oven at 180 °C for about 15 minutes until the meat is medium.
   
4. Serve: Slice the venison fillet and serve with roasted vegetables, such as carrots or parsnips, and a sweet potato puree. Serve with a glass of Pinot Noir.

2. roast wild boar with figs and port wine sauce

Ingredients:

• 1.2 kg roast wild boar
• Salt and pepper
• 4 tablespoons olive oil
• 3 onions
• 2 cloves of garlic
• 200 g dried figs
• 200 ml port wine
• 400 ml venison stock
• 2 sprigs of rosemary

Preparation:

1. Sear: Rub the wild boar roast with salt and pepper. Heat the olive oil in a large pan and sear the meat all over.
   
2. Add the onions and garlic: Finely chop the onions and garlic and add to the pan with the figs. Sauté briefly and then deglaze with the port wine.
   
3. Braise: Add the game stock and rosemary sprigs. Place the roast in a roasting tin and braise in the oven at 160 °C for about 2 hours until the meat is tender.
   
4. Finish the sauce: Pass the sauce through a sieve and reduce a little more if necessary. Cut the roast into slices and serve with the fig and port wine sauce. Serve with potato gratin and sautéed vegetables.

3. venison medallions with tamarillo relish

Ingredients:

• 600 g deer medallions
• Salt and pepper
• 2 tablespoons olive oil
• 4 tamarillos (New Zealand tree tomatoes)
• 1 red onion
• 1 tbsp brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon fresh ginger (grated)
• 1 pinch of chilli powder

Preparation:

1. Prepare the relish: Cut the tamarillos crosswise and dip briefly in hot water, then peel off the skin. Roughly dice the flesh. Finely chop the onion and sauté in a pan with a little olive oil. Add the tamarillos, sugar, apple cider vinegar, ginger and chilli powder and simmer for about 20 minutes until a thick relish is formed.
   
2. Fry the venison medallions: Season the venison medallions with salt and pepper. Sear on both sides in a hot pan with olive oil (approx. 3 minutes per side) until medium-rare. Then leave the meat to rest briefly.
   
3. Serve: Serve the venison medallions with the tamarillo relish. Serve with a fresh salad with rocket and roasted walnuts and a creamy mashed potato. A New Zealand Pinot Noir from Central Otago rounds off the dish perfectly.

Perfect wine accompaniment: Pinot Noir from Central Otago

New Zealand game dishes are perfectly complemented by a Pinot Noir from Central Otago. This wine is characterised by its intense fruit, earthiness and velvety tannins, which harmonise perfectly with the delicate and slightly sweet notes of the game meat. The Pinot Noir goes well with both venison and wild boar, especially when accompanied by fruity or savoury side dishes. At Cellardoor24 you can now order one of the best Pinot Noir wines from Central Otago, New Zealand:

2020 Amisfield Pinot Noir, Amisfield Wines, Central Otago, New Zealand

Australia: The innovative handling of game

Australia is known for its innovative cuisine, and game meat is often complemented by native animals such as kangaroo and emu. Game plays a particularly important role in the bush food culture of the Aborigines. Dishes with game meat are often flavoured with local spices and ingredients such as mountain pepper, which gives the dishes a special Australian touch.

The most popular game dishes in Australia

1. grilled kangaroo steak with bush pepper and rosemary

Ingredients:

• 600 g kangaroo steak
• Salt and pepper
• 2 tablespoons olive oil
• 1 tsp bush pepper (Australian mountain pepper)
• 2 sprigs of rosemary
• 2 cloves of garlic, crushed
• 2 tablespoon lemon juice

Preparation:

1. Marinate: Rub the kangaroo steaks with salt, pepper, bush pepper, rosemary, crushed garlic and lemon juice. Drizzle with olive oil and marinate in the fridge for about 1 hour.
   
2. Grill: Sear the steaks on a hot grill or in a grill pan for about 3 minutes per side so that they remain medium-rare. Kangaroo should not be cooked for too long, otherwise it will become tough.
   
3. Serve: Serve the steaks with a short resting time to preserve the juices. Grilled vegetables such as peppers and courgettes and a creamy sweet potato puree go well with this dish. A strong Shiraz is the perfect accompaniment to this intense meat.

2. emu ragout with local herbs and macadamia

Ingredients:

• 800 g emu meat (cut into cubes)
• Salt and pepper
• 3 tablespoons vegetable oil
• 2 onions, roughly chopped
• 3 cloves of garlic, minced
• 200 ml red wine
• 500 ml poultry stock
• 1 tbsp wattle seed (acacia seed)
• 1 teaspoon thyme (fresh)
• 100 g macadamia nuts, roughly chopped

Preparation:

1. Brown the meat: Season the emu meat with salt and pepper. Heat the oil in a large pan and sear the meat in batches. Remove and set aside.
   
2. Sauté the vegetables: sauté the onions and garlic in the same pan until golden brown. Add the meat again.
   
3. Braise: Deglaze with red wine, add the stock and reduce the heat. Add the thyme and wattle seed. Simmer the ragout over a medium heat for about 1.5 hours until the meat is tender.
   
4. Finish off: Stir in the macadamia nuts before serving and serve with fresh bread or polenta. A Shiraz complements the earthy and spicy flavours of this dish perfectly.

3. wild duck breast with cockatoo plum reduction

Ingredients:

• 4 wild duck breasts
• Salt and pepper
• 2 tbsp butter
• 2 sprigs of thyme
• 150 g Kakadu plums (alternatively: stewed plums)
• 100 ml red wine
• 1 tablespoon honey
• 1 teaspoon balsamic vinegar

Preparation:

1. Prepare the wild duck breast: Slightly score the duck breasts on the skin side so that the fat can escape. Season with salt and pepper.
   
2. Sear: Heat the butter in a pan and sear the duck breasts, skin side down, until crispy (approx. 5 minutes). Then turn and fry with the thyme for a further 3 minutes until the meat is medium-rare. Keep the breasts warm and leave to rest.
   
3. Kakadu plum reduction: Place the Kakadu plums in the pan with the red wine, honey and balsamic vinegar and simmer over a medium heat until the sauce thickens. Flavour with salt and pepper.
   
4. Serve: Slice the wild duck breasts and serve with the Kakadu plum reduction. Serve with wild rice or roasted pumpkin. The sweet and slightly tart flavour of the plums harmonises wonderfully with the spiciness of an Australian Shiraz.

Perfect wine accompaniment: Shiraz from Australia

Australian Shiraz is known for its strong, spicy and berry flavours, which harmonise perfectly with the intensity of the game meat. The black pepper and dark berry flavours of Shiraz in particular go perfectly with game dishes featuring kangaroo, emu and duck. A good Shiraz, for example from the Adelaide Hills, the Barossa Valley or McLaren Vale, has precisely these qualities and enhances the rich, earthy and slightly sweet flavours of Australian game cuisine. You can find and order Australian wines from the Shiraz grape variety online:

2021 Longview Yakka Shiraz, Longview Vineyard, Adelaide Hills, Australia

2021 Lindsay TLC The Selector Shiraz, Lindsay Wine Estate, Barossa Valley, Australia

2019 Maxwell Eight Bells Shiraz, Maxwell Wines, McLaren Vale, Australia

2020 Claymore Dark Side of the Moon Shiraz, Claymore Wines, Clare Valley, Australia

Canada: Wild in the vastness of the forests

Canada offers a wide variety of game, including elk, deer and even bison. Canadian culinary traditions are strongly influenced by the indigenous peoples who marinate game with maple syrup or berries. These traditions are combined with modern culinary techniques to create extraordinary dishes.

The most popular game dishes in Canada

1. elk goulash with cranberries and red wine

Ingredients:

• 1 kg elk goulash
• Salt and pepper
• 3 tablespoons vegetable oil
• 2 onions, roughly chopped
• 3 cloves of garlic, minced
• 2 carrots, cut into slices
• 2 bay leaves
• 1 teaspoon juniper berries
• 300 ml red wine
• 500 ml venison stock
• 100 g cranberries (fresh or from a jar)
• 1 tablespoon maple syrup

Preparation:

1. Brown the meat: Season the elk goulash with salt and pepper. Heat the oil in a large pan and sear the meat in batches. Remove and set aside.
   
2. Sauté the vegetables: Sauté the onions, garlic and carrots in the meat until soft.
   
3. Braise: Return the meat to the pan, add the bay leaves and juniper berries. Deglaze with red wine and add the game stock. Leave everything to simmer over a low heat for about 2 hours until the meat is tender.
   
4. Refinement: Add the cranberries and maple syrup and simmer for another 10 minutes. Serve with mashed potatoes and green beans. A flavoursome Cabernet Franc from Ontario complements this dish perfectly.

2. bison steak with maple glaze

Ingredients:

• 4 bison steaks (approx. 200 g each)
• Salt and pepper
• 2 tbsp vegetable oil
• 100 ml maple syrup
• 2 tablespoons soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme

Preparation:

1. Maple glaze: Mix the maple syrup, soya sauce, Dijon mustard and thyme together in a bowl. Season the steaks with a little salt and pepper.
   
2. Fry the steaks: Heat the oil in a large pan. Sear the bison steaks over a high heat on both sides for about 3-4 minutes (depending on the desired doneness). Then pour the glaze over the steaks and continue cooking for 1-2 minutes so that the glaze caramelises slightly.
   
3. Serve: Serve the bison steaks with the maple glaze, accompanied by baked sweet potatoes and grilled asparagus. A Cabernet Franc with its spiciness and light herbal notes harmonises perfectly with the sweet maple glaze.

3. venison medallions with blueberry sauce

Ingredients:

• 600 g deer medallions
• Salt and pepper
• 2 tbsp butter
• 2 sprigs of rosemary
• 150 g fresh blueberries
• 100 ml red wine
• 1 tbsp brown sugar
• 1 teaspoon balsamic vinegar

Preparation:

1. Prepare the venison medallions: Season the venison medallions with salt and pepper. Heat the butter in a pan and sear the medallions together with the rosemary sprigs (about 3-4 minutes per side) so that they are medium-rare.
   
2. Blueberry sauce: Remove the venison medallions from the pan and keep warm. In the same pan, add the blueberries, red wine, brown sugar and balsamic vinegar. Simmer over a medium heat until the sauce has thickened.
   
3. Serve: Serve the venison medallions with the blueberry sauce. Serve with wild rice and sautéed vegetables such as green beans or broccoli. The Cabernet Franc complements the fruity and slightly tart flavours of the blueberry sauce perfectly.

Perfect wine accompaniment: Cabernet Franc from Canada

A Canadian Cabernet Franc from Ontario or British Columbia, for example, offers the perfect balance of spicy, fruity and slightly peppery flavours that harmonise perfectly with the strong, earthy notes of game meat. The blueberry sauce or maple glaze in particular allow the fruit components in the Cabernet Franc to shine and ensure an intense yet harmonious flavour experience. Order Canadian wines from the Cabernet Franc grape variety online now:

2015 Pillitteri Cabernet Franc, Pillitteri Estates Winery, Niagara, Canada

2020 Social Cabernet Franc, Backyard Vineyards, British Columbia, Canada

South Africa: Wild enjoyment under the sign of the ‘braai’ culture

In South Africa, the ‘braai’ (barbecue) culture is part of social life, and game meat plays a central role in this. Springbok and kudu in particular are often found on the plates. South African game dishes are often flavoursome, marinated with spices such as coriander, cloves and allspice.

The most popular game dishes in South Africa

1. grilled springbok skewers with apricot marinade

Ingredients:

• 800 g springbok fillet, cut into cubes
• 10 dried apricots
• 3 tablespoons apricot jam
• 2 tablespoons olive oil
• 2 cloves of garlic, chopped
• 1 tsp ground coriander
• 1 teaspoon paprika powder
• Salt and pepper

Preparation:

1. Marinate: Mix the apricot jam, olive oil, chopped garlic, coriander and paprika powder in a bowl. Marinate the springbok meat in it and leave to marinate in the fridge for at least 1 hour.
   
2. Prepare the skewers: Thread the marinated meat alternately with the dried apricots onto skewers.
   
3. Grill: Grill the skewers on a hot grill (or in a grill pan) for about 8-10 minutes, turning regularly, until the meat is tender and lightly browned.
   
4. Serve: Serve with grilled vegetables such as peppers and courgettes and a fresh couscous salad. A South African Pinotage complements the sweet and spicy flavours of these skewers perfectly.

2. kudu steaks with coriander and lemongrass

Ingredients:

• 4 kudu steaks (approx. 200 g each)
• Salt and pepper
• 2 tablespoons olive oil
• 2 cloves of garlic, crushed
• 2 stalks of lemongrass, finely chopped
• 1 tsp ground coriander
• Juice of one lemon
• 1 tablespoon honey
  

Preparation:

1. Marinate: Mix the lemongrass, crushed garlic, ground coriander, lemon juice and honey together. Rub into the kudu steaks and leave to marinate for about 30 minutes.
   
2. Grill: Preheat the grill and grill the steaks over a medium to high heat for around 3-4 minutes per side so that they are still slightly pink on the inside. The kudu meat should not be grilled for too long so that it remains juicy.
   
3. Serve: Garnish with a fresh slice of lemon and serve with grilled corn on the cob and a salad of tomatoes, cucumber and red onion. The Pinotage wine also works wonderfully here, as its smoky and slightly spicy flavours support the kudu meat.

3. ostrich fillet with spicy chakalaka sauce

Ingredients:

• 600 g ostrich fillet
• Salt and pepper
• 2 tbsp vegetable oil
• 1 teaspoon sweet paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger

For the chakalaka sauce:

• 1 onion, chopped
• 2 cloves of garlic, chopped
• 2 carrots, grated
• 1 red pepper, diced
• 1 teaspoon curry powder
• 1 teaspoon ground ginger
• 1 tin of chopped tomatoes (400 g)
• 1 tsp sugar
• Salt and pepper

Preparation:

1. Marinate the ostrich fillet: Rub the ostrich fillet with salt, pepper, paprika, cumin and ground ginger. Leave to marinate for about 30 minutes.
   
2. Prepare the chakalaka sauce: Heat the oil in a pan and sauté the chopped onion and garlic in it. Add the grated carrots and diced peppers and season with curry powder and ground ginger. Add the tomatoes and sugar, season with salt and pepper and simmer for about 15 minutes until the sauce has thickened.
   
3. Grill the ostrich fillet: Sear the fillet over a medium to high heat on the grill or in a pan for about 4-5 minutes per side until it is medium. Then leave to rest for 5 minutes.
   
4. Serve: Cut the ostrich fillet into slices and serve with the chakalaka sauce. Serve with a side dish of grilled sweet potatoes or a creamy polenta puree. The strong Pinotage brings the necessary depth to emphasise the spicy and slightly piquant flavour of the chakalaka sauce.

Perfect wine accompaniment: South African Bordeaux Blend

A South African Bordeaux blend, consisting of Cabernet Sauvignon, Merlot and sometimes other classic Bordeaux grape varieties, goes perfectly with the spicy, grilled game dishes of South Africa. The strong tannins, dark berry flavours and light spiciness of the wine harmonise perfectly with the intense taste of game meat and the smoky aromas of the ‘braai’ culture. Order red wine from South Africa now, to match the game cuisine of the rainbow nation:

2020 Mischa Estate Accordance, Mischa Estate Wines, Wellington, South Africa

Chile: Wild in the Andes

In Chile, game, especially guanaco (a type of llama), is common in rural regions and in traditional cuisine. Chilean cuisine often combines Spanish influences with local ingredients, resulting in a very versatile and varied game preparation.

The most popular game dishes in Chile

1. guanaco stew with quinoa and aji paste

Ingredients:

• 1 kg guanaco meat (alternatively beef), cut into cubes
• Salt and pepper
• 3 tablespoons vegetable oil
• 1 large onion, chopped
• 2 cloves of garlic, chopped
• 2 carrots, cut into slices
• 1 tsp aji paste (or paprika paste)
• 400 ml beef stock
• 150 g quinoa
• 1 teaspoon cumin
• Fresh coriander to garnish

Preparation:

1. Sear: Season the guanaco meat with salt and pepper. Heat the oil in a large pan and sear the meat on all sides until it has taken on colour. Remove and set aside.
   
2. Prepare the vegetables: Sauté the onion, garlic and carrots in the same pan until soft. Add the aji paste and cumin and fry briefly.
   
3. Braise: Return the meat to the pan and add the beef stock. Simmer the stew over a low heat for about 1.5 hours until the meat is tender.
   
4. Cook the quinoa: In the meantime, cook the quinoa according to the pack instructions and add to the stew.
   
5. To serve: Garnish the stew with fresh coriander and serve with a glass of Carmenère, which beautifully complements the spicy aji paste.

2. Wild rabbit in red wine with olives and rosemary

Ingredients:

• 1 wild rabbit, divided into pieces
• Salt and pepper
• 3 tbsp olive oil
• 1 large onion, cut into rings
• 3 cloves of garlic, minced
• 200 g green olives
• 300 ml red wine (Carmenère)
• 2 sprigs of rosemary
• 2 bay leaves
• 1 tablespoon honey

Preparation:

1. Sauté: Salt and pepper the rabbit. Heat the olive oil in a large pot and brown the rabbit pieces on all sides. Remove and set aside.
   
2. Add vegetables: Sauté the onions and garlic in the same pot until translucent. Add the olives and rabbit again.
   
3. Braising: Deglaze with red wine, add the rosemary, bay leaves and honey. Simmer over low heat until the rabbit is tender, about 1 hour.
   
4. Serve: Serve with grilled vegetables and mashed potatoes. A Carmenère brings the fruitiness and light spice that perfectly complements the wild rabbit.

3. Deer medallions with maqui berry reduction

Ingredients:

• 600 g deer medallions
• Salt and pepper
• 2 tbsp butter
• 1 tsp ground coriander
• 100 g maqui berries (alternatively: blueberries)
• 150 ml red wine
• 1 tbsp brown sugar
• 1 tbsp balsamic vinegar

Preparation:

1. Marinate the deer medallions: Season the deer medallions with salt, pepper and ground coriander. Heat the butter in a pan and fry the medallions on both sides (about 3-4 minutes each) until they are medium.
   
2. Berry Reduction: In the same pan, add the maqui berries along with red wine, brown sugar and balsamic vinegar. Let everything simmer over medium heat until the sauce is thick.
   
3. Serve: Serve the venison medallions with the berry reduction. It goes well with wild rice and sautéed vegetables such as green beans or asparagus. The fruity and slightly spicy Carmenère enhances the berry flavors in the sauce and complements the game meat perfectly.

Perfect wine pairing: Carmenère

Carmenère, Chile’s signature grape variety, is the ideal complement to these game dishes. Its spicy and fruity aromas harmonize particularly well with the earthy, intense notes of the game meat. The slightly herbal nuances of Carmenère go perfectly with the aromas of rosemary and coriander and give the dishes an additional depth and complexity. You can order Chilean wines online here:

2020 Besoain Single Vineyard Carmenere, Besoain Wines, Maipo Valley, Chile

2022 Besoain Los Morros Carmenere, Besoain Wines, Maipo Valley, Chile

Trends and modern interpretations of game cuisine

A clear trend can be observed worldwide: wild meat is increasingly seen as a sustainable alternative to conventional meat, as it often comes from natural hunting and is free from industrial animal husbandry practices. In recent years, game has been increasingly used, particularly in upscale gastronomy, often in combination with modern techniques such as sous vide cooking in order to develop the flavors particularly well.

In combination with wine, people are now increasingly relying on “terroir” combinations – game and wine from the same region in order to bring the authentic character of an area to the plate.

Conclusion: A harmonious interplay of nature and enjoyment

Game and wine are two components that bring the best of nature to the table and offer us an incomparable taste experience. Whether classic in Germany with a Pinot Noir with saddle of venison, modernly interpreted in New Zealand or exotic and innovative in Australia – the combination of game and wine always remains exciting and diverse.

For your next game evening, it’s worth thinking outside the box and trying a glass of wine from one of the regions mentioned. Because in the end it’s about enjoyment, traditions and the discovery of new flavor combinations that allow game and wine to merge into a perfect unity.