The right starter for venison dishes
For the perfect menu, an appetiser must not be missing to get the guests in the mood for the venison dish. Chestnuts are particularly harmonious with venison and typical of autumn. Whether as chestnut puree with venison, glazed chestnuts or chestnut sauce – they bring the heartiness of the forest to the plate and ennoble venison recipes of all kinds with their full-bodied taste. Especially because venison tends to taste slightly sweet, this is softened by the earthy flavour of chestnuts.
Nevertheless, the starter should not be too decadent. The guests should only be made curious about the venison dish and not become too full. Puff pastry pockets filled with chestnut puree-hearty or chestnut puree-sweet are exciting canapés that can be served as an aperitif. However, if you want to offer your guests something more substantial as an appetiser, resort to a chestnut soup complemented with a root vegetable such as parsnips.
The right wine for venison
In addition to a starter that prepares you for the venison menu, the choice of wine is also an important point. There are white and red wines to choose from, but also a good rosé wine. Which red wine is chosen with venison depends on the type of meat. Roe, deer and wild boar benefit from the full-bodied taste of a strong red wine. However, the red wine should definitely be served in a red wine glass, because it can only fully develop its flavour in this glass.
For a long time, it was considered that white wine was not compatible with venison because the taste of these wines was too light for the venison meat. But now white wine is allowed with venison. And a rosé wine may also be served with it. Of course, both wines are more suitable for hare and pheasant. For this meat, the fresh taste of the white wine is a good companion. With white wine, too, it is important to choose the right wine glass so that it can develop its aromas.
A harmonious dessert for the venison season
Dark chocolate rounds off the feast. Some hosts serve chocolate sauce immediately with the venison or mix dark chocolate into the sauce for the main course. If you don’t want this, end the autumn dinner with a chocolatey dessert. Either serve a few pieces of dark chocolate on beautiful dessert plates or keep it traditional with the dessert and serve ‚Sachertörtchen‘, for example.