5 Burgundy Game Dishes and How to Pair Burgundy Wine with Game
Pairing Burgundy Wines with Burgundy Game Dishes
Burgundy – surely the most celebrated but also most enigmatic of France’s wine regions - is famous not only for its exceptional wines but also for its rich culinary heritage. Among its many delights, game meats like wild boar, venison, and pheasant hold a special place. These meats have robust, earthy flavors, and pair particularly well with wines of the Burgundy region. The Pinot Noir and Chardonnay grapes, which are used to such great effect in this region, just seem to suit gamey dishes so well, enhancing the flavours and transporting your recipes to another level. In this article, we'll explore some of the best Burgundy game dishes and how to pair them with Burgundy wine for an unforgettable dining experience. And remember, if you don't feel like cooking these recipes at home or you can't find the best ingredients, come to Doman de Cromey and we will cook them for you!
Top Burgundy Game Dishes with Wine Pairing Ideas
Wild Boar in Red Wine with a Burgundian Potato Galette
This one’s a little personal for us. Picture the scene… We’ve just returned from six weeks of touring in the Veneto. It’s always great to be back home in Burgundy, but our long absence means we are greeted with a huge mound of mail and a lengthy to-do list. Typically, we allow ourselves a few days to regroup before we announce our return to the world. However, hunting season takes precedence here in Burgundy. Imagine our surprise when, just half an hour after we unlocked the front door, a friend arrives with a hind quarter of wild boar (sanglier), literally fresh from the hunt!
We had no choice but to break it down and prep it right away. Instead of sorting through our mail and emails, we put on our aprons, sharpened our knives and cleavers, and got to work. Eventually, we had a leg roast (what the French call gigot), a haunch (gigot raccourci), three tenderloin roasts, a stew pot filled with marinating chunks, and ribs slow-roasting in the oven for dinner. Of course, we also prepared something special for Haggis, our wonder dog. This is one of those dishes where you can light the log-burning stove, unlock the cellar door, and get ready for that first taste of a changing season. Let autumn begin with game and this wild boar dish!
Wine Pairing: Domaine Pierre Thibert Nuits St. Georges - Dark fruits interwoven with cocoa and spices, featuring fine tannins that are already integrating. It's structured yet fluid, offering a delightful texture. The mid-palate is full, leading to a lengthy finish marked by cherry notes and a solid structure.
Wild French Squab, Pan-Seared Breast and Pie
Different cuts of game birds cook at varying rates, so it’s important to bear this in mind as you’re preparing these types of Burgundy game dishes. The breasts can be cooked separately quite quickly, while the legs usually require a longer, slower cooking. In this recipe, we prepare a suet pastry for a pie filled with root vegetables, squab legs, and offal. The breasts are simply pan-fried to preserve their flavor and texture. You can substitute squab with various other game birds such as pheasant, woodcock, grouse, or duck. Click here for Ellie’s recipe on Burgundywine.com
Wine Pairing: Domaine Thierry Mortet Gevrey-Chambertin - This Gevrey-Chambertin village wine is made from grapes from 20 different parcels within the AOC Gevrey-Chambertin, highlighting the area's renowned diversity. It features pure flavors of blackberry and black currant, with a hint of licorice. While it’s certainly enjoyable now, a few more years of aging will enhance its complexity even further.
Venison with Juniper Berries and Red Wine (Chevreuil aux Baies de Genévrier)
Venison, with its lean, slightly sweet, and earthy flavor, is a staple in many French kitchens, especially in Burgundy. A classic recipe involves braising venison in a sauce made with red wine, juniper berries, and aromatic herbs. The juniper berries provide a subtle pine-like aroma to the sauce, enhancing the venison’s flavor but never overwhelming it. Root vegetables or mashed potatoes can soak up the delicious juices of this dish. You can find many recipes for this dish online if you want to try it for yourself.
Pairing Burgundy Wine: Venison and red Burgundy wines made from the Pinot Noir grape is a match made in heaven. A well-aged Pinot Noir, with its layers of dark fruit, earthy, and spice notes, will highlight the flavors of the venison and juniper berries. If you prefer a more tannic wine, consider a full-bodied Pinot Noir from a warmer sub-region like the Côte de Beaune, which will have enough structure to complement the venison’s richness. Use our online Palate Advisor to find each type of wine in our shop.
Pheasant with Mushroom Sauce (Faisan aux Champignons)
Pheasant is a delicate game bird with a mild, slightly sweet flavor. In Burgundy game dishes, this bird is often roasted or braised and served with a rich mushroom sauce. The mushrooms, often wild varieties like chanterelles or morels, bring an earthy, umami flavor to the dish that complements the tender pheasant meat. The sauce is usually made with butter, cream and a splash of Burgundy wine, which deepens the flavor and provides a lovely richness. Again, there a plenty of online recipes and guides to making this dish at home.
Pairing Burgundy Wine: The delicate nature of pheasant pairs best with a wine that has both subtlety and complexity. A red Burgundy Pinot Noir, especially one from the Côte de Nuits, works well here. The wine’s bright acidity and soft tannins allow the pheasant's flavor to shine, while the wine’s earthy qualities complement the mushrooms. Alternatively, a white Burgundy, particularly a rich, oak-aged Chardonnay from the Côte de Beaune, can also be an excellent match, as the wine’s body and creamy texture will enhance the richness of the sauce without overpowering the bird.
Venison Stew with Chestnuts (Civet de Chevreuil aux Châtaignes)
Venison and chestnuts is another absolute classic food match when it comes to Burgundy game dishes, with the chestnuts adding a sweet, nutty depth to the dish. In Civet de Chevreuil aux Châtaignes, both are slowly braised with red wine and herbs, creating a rich and comforting stew. The chestnuts provide a lovely contrast to the venison’s gamey flavors, while the wine-based sauce ties everything together.
Pairing Burgundy Wine: This hearty stew pairs beautifully with a full-bodied, aged Pinot Noir. The wine’s ripe fruit flavors, coupled with earthy and spicy undertones, enhance the flavors of the venison and chestnuts. A Burgundy from the Côte de Nuits, with its structure and complexity, would complement the rich, nutty flavors of the chestnuts and the deep, savory notes of the stew.
Don’t forget that there are also Rosé Burgundy wines which can be used to pair with Burgundy game dishes if you want to be adventurous. For lighter Burgundy game dishes, like grilled pheasant or venison, a Burgundy rosé made from Pinot Noir can be an interesting pairing. Its bright acidity and fruit-forward character offer a refreshing contrast to the meat without overwhelming it.
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Come and be our guest at our baronial manor house and wine-vacation base. You can come as a group of 10 or 12 and have the house to yourselves! Or there is another option – to come to one of our Mix and Meet weeks, where you can meet other like-minded folks, have your own private chef to cook Burgundy game dishes for you, and enjoy the run of the place. Click here to book your Burgundy vacation of a lifetime amongst the vines!
