Food and Wine Pairing with boar
Find the best food and wine pairings with boar as ingredients.
The best wines to pair with boar
- 1. Amarone della ValpolicellaVeneto, Italy
- 2. Barbera d'AlbaPiedmont, Italy
- 3. BaroloPiedmont, Italy
- 4. Barossa ValleyAustralie du Sud, Australia
- 5. Bolgheri SuperioreTuscany, Italy
- 6. Brunello di MontalcinoTuscany, Italy
- 7. CaliforniaUnited States
- 8. Colchagua ValleyCentral Valley, Chile
- 9. DouroDuriense, Portugal
- 10. JumillaMurcie, Spain
- 11. McLaren ValeAustralie du Sud, Australia
- 12. North CoastCalifornia, United States
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. Ribera del DueroCastille-et-Léon, Spain
- 16. StellenboschWestern Cape, South Africa
- 17. ToroCastille-et-Léon, Spain
- 18. VenetoItaly
- 19. Vin de PaysPays d'Oc, France
- 20. Western CapeSouth Africa
Wines that pair with boar
About Game (deer, venison)
Game is all wild animals that are hunted and whose meat is intended to be eaten. The season generally begins in September and continues until December. A distinction is made between game animals and game birds, the hunting of which may be decided by prefectural decree because of their frequent harmful nature (destruction of crops). Game can be obtained from certain butchers or firms specialising in venison (game meat), frozen in specialised shops or directly from hunters.
Recipes and food and wine pairings with boar recipes
- Adapted vietnamese fondue
- Alsatian wine pie
- Back of cod val d'auge
- Blanquette of rabbit with riesling and chanterelles
- Casserons in the country style
- Cassolette of achatines with chanterelles
- Civet of wild boar
- Conejo al ajillo (spain)
- Duck breast and roasted peaches
- Duck breast in foil (barbecue)
- Duck breast with foie gras sauce
- Duck breast with orange sauce
- Duck fillets with honey
- Duck parmentier with ceps
- Duck stew
- Duck stew with cahors wine
- Duck with orange
- Garbure landaise
- Giant paella cooked on a wood fire
- Home-made cassoulet
- Marinated duck with honey and five spices
- Old-fashioned venison stew
- Papaya stew
- Potjevleesch (meat in a pot)
- Rabbit italian style
- Rabbit with beer and mustard
- Rabbit with chestnuts
- Rabbit with cider and apples
- Rabbit with goat cheese and mint
- Rabbit with leeks
- Rabbit with mustard in foil
- Rabbit with onions and mustard
- Rabbit with prunes in my grandmother's style
- Roast duck breast or duck fillet with dried apricots
- Saddle of hare jura style
- Stuffed duck or goose neck
- The garbure
- Venison leg marinated in white wine and grand marnier
- Wild boar, roe deer or doe leg
- Duck parmentier
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