Food and Wine Pairing with marcassins
Find the best food and wine pairings with marcassins as ingredients.
The best wines to pair with marcassins
- 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 marcassins
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 marcassins recipes
- Blood duck (tour d'argent)
- Burgers with duck confit
- Chicken waterzooi à la gantoise
- Duck confit
- Duck breast in a crust
- Duck breast with foie gras sauce
- Duck breast with red fruits
- Duck breast with red wine sauce
- Duck leg confit in cider
- Duck pot au feu
- Duck stew
- Duck with olives
- Lamb chops marinated with herbs
- Magret stuffed with foie gras
- Magret with pepper
- Mixed paella valenciana
- Mymy's golden apples (squash)
- Old-fashioned venison stew
- Oven roasted rabbit that cooks itself!
- Pheasant in a casserole with white wine
- Pot au feu with foie gras
- Potjevleesch
- Potjevleesch (meat in a pot)
- Prime rib with chervil butter
- Rabbit provencale (mario style)
- Rabbit hunter
- Rabbit with basquaise sauce
- Rabbit à la normande
- Ramen (noodle) soup
- Roast duck breast stuffed with foie gras confit
- Roast duck with cider sauce
- Saddle of venison with fresh cream
- Salmon and goat cheese quiche
- Veal head with vinaigrette
- Venison leg with tomato sauce
- Venison stew to be prepared the day before
- Vermicelli sautéed with peking duck
- Wild boar stew provencal style
- Rabbit leg in foil on the barbecue
- Wild duck with peas
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