Food and Wine Pairing with doe's shoulders
Find the best food and wine pairings with doe's shoulders as ingredients.
The best wines to pair with doe's shoulders
- 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 doe's shoulders
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 doe's shoulders recipes
- Adapted vietnamese fondue
- Back of cod val d'auge
- Baked duck breast on a bed of potatoes
- Burgers with duck confit
- Caramelized marcassin leg with apples
- Cassoulet
- Cassoulet with duck confit
- Chicken waterzooi à la gantoise
- Deer stew
- Duck breast with honey, potato and onion with garlic
- Duck legs with wine
- Duckling with bigarrade
- Gigolette of rabbit
- Oriental duck leg
- Oven roasted rabbit with mustard
- Parmentier of duck confit and foie gras
- Rabbit with chorizo
- Rabbit with kriek and cherries
- Rabbit with basquaise sauce
- Rabbit with marengo sauce
- Rabbit with mustard in foil
- Rabbit with olives
- Rabbit with onions and mustard
- Rabbit à la lorientaise
- Real paella recipe from valencia
- Roast duck breast stuffed with porcini mushrooms and chanterelles
- Roast pheasant
- Saddle of venison with fresh cream
- Sarthe pot
- Sleeves of duck without manners
- Stuffed cabbage leaves
- Stuffed duck or goose neck
- Stuffed rabbit in the oven
- Stuffed salmon in a citrus butter crust
- Veal head with vinaigrette
- Venison stew
- Vermicelli sautéed with peking duck
- Wild boar stew provencal style
- Wild boar ragout with kriek
- Wild duck with peas