Chocolatey- fruity wild feast accompanied by a glass of Shiraz

Chocolatey-fruity wild feast accompanied by a glass of Shiraz

Autumn is the perfect time to slowly settle back into your comfy home. Especially during Autumn in Austria, game is a special treat. We have an easy to prepare recipe for a deer back with a refined chocolate cherry sauce.

A Shiraz is a delightful companion, whose fruity cherry aromas harmonise wonderfully with the dish and are best shown off in the RIEDEL Performance Syrah/Shiraz glass.

Autumn can be enjoyed so tastefully.

Chocolatey- fruity wild feast accompanied by a glass of Shiraz

INGREDIENTS FOR THE CHOCOLATE CHERRY SAUCE: 2 shallots, 1 tbsp butter, 100 ml port wine, 1 tbsp balsamic vinegar, 100 ml cherry juice, 200 ml game stock, 3 juniper berries, 1 tbsp cherry jelly, 3 tbsp cocoa powder, 100 g pitted cherries

PREPARATION OF THE CHOCOLATE CHERRY SAUCE: Peel the shallots, dice them finely and roast them in a pan with butter. Deglaze with port wine and balsamic vinegar and add cherry juice. Reduce to half. Add the game stock and juniper berries and boil down again to half. Sieve the contents of the pan into a pot and continue to heat on the stove. Add the cherry jelly and cocoa powder and stir until smooth. Add the pitted cherries, stir, bring to the boil again, then set aside.

INGREDIENTS FOR THE CELERIAC PUREE: 600 g celeriac, 200 g potato, 100 ml milk, 50 ml cream, 50 g butter, ½ Vanilla pod, 1 pinch salt

PREPARATION OF THE CELERIAC PUREE: Peel the celeriac and potatoes and chop coarsely. Cook in a large pan with boiling water until tender. Drain and press through the potato press or mix until smooth with a hand blender. Mix milk, cream, butter and the vanilla pulp of half the pod in a small saucepan and bring to boil. Add to the mashed vegetables and mix everything with a blender to a creamy puree. Season with salt and keep warm.

Chocolatey- fruity wild feast accompanied by a glass of Shiraz

INGREDIENTS FOR THE DEER BACK: 10 juniper berries, 5 pimento grains, ½ TL dried coriander seeds, 1,5 tsp cocoa nibs, 700 g deer back, 1 tablespoon clarified butter, 1 Romanesco, 40 g honey cake, 1 tbsp butter

PREPARATION OF THE DEER BACK: Finely grind the spices and the cocoa nibs in a mortar. Roll the deer back in it, tap lightly. Heat the clarified butter in a frying pan and sear the deer back on all sides. Cook in the oven at 120°C for about 12 minutes until a core temperature of 58°C is reached. Remove the meat from the oven, wrap in aluminium foil and let rest for 5 minutes.

Wash the Romanesco and cut off small florets. Cut the honey cake into small cubes (approx. 1 x 1 cm). Blanch the Romanesco briefly in boiling water, then quench with ice cold water. Heat the butter in a small pan and fry the cubes of honey cake until crispy.

Put some puree on a plate, cut the deer back into slices and serve with the Romanesco florets, the cherries and the chocolate-cherry sauce. Finally, sprinkle with the honey cake croutons.

RIEDEL Performance Syrah/Shiraz glass

Australian Shiraz (Syrah)

Wine: Shiraz (= Syrah cultivated in Australia)
Origin: France
Cultivation area: Australia
Maturity potential: 2–10 years
Taste: cherry, plum and spices
Shiraz was brought to Australia at the beginning of the 19th century from France, where this grape variety is called Syrah. Although it is the same grape variety, the New World red wines taste completely different - sweet, ripe and mild.

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