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
- Aiguillettes of duck with paprika and pan-fried ceps
- Alsatian wine pie
- Autumn duck aiguillette
- Auvergne potée
- Baked leg of daguet or roe deer
- Confit sausages
- Deer jig
- Duck baeckeoffe with christmas spices and dried fruits
- Duck confit
- Duck breast with black figs
- Duck breast with honey-orange sauce
- Duck breast with peaches and spices
- Duck breast with red wine sauce
- Duck leg confit in cider
- Duck legs with green olives
- Duck stew
- Garbure landaise
- Garbure with duck confit
- Gigolette of rabbit
- Home-made cassoulet
- Lamb chops marinated with herbs
- My mother's rabbit
- Potjevlesch (northern france)
- Rabbit provencale (mario style)
- Rabbit italian style
- Rabbit with cider and apples
- Rabbit with goat cheese and mint
- Rabbit with homemade mustard
- Rabbit with hunter's sauce
- Rabbit with mustard in a casserole
- Rabbit with mustard, thyme and cream
- Rabbit with peppers
- Rabbit, cabbage, bacon
- Roast venison with green pepper sauce
- Roast wild boar with beer
- Stuffed cabbage leaves
- Venison stew to be prepared the day before
- Wild boar stew (without marinade or wine)
- Wild boar stew provencal style
- Rabbit leg in foil on the barbecue
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