Food and Wine Pairing with rabbit legs
Find the best food and wine pairings with rabbit legs as ingredients.
The best wines to pair with rabbit legs
- 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 rabbit legs
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 rabbit legs recipes
- Candied gizzards
- Canned duck confit
- Cassolette of achatines with chanterelles
- Chinese peking duck with 5 flavours
- Confit sausages
- Duck confit
- Duck confit (canned)
- Duck aiguillettes with basalmic
- Duck breast with black figs
- Duck breast with goat cheese and local ham
- Duck breast with honey and raspberry vinegar
- Duck breast with honey-orange sauce
- Duck breast with spices, roasted figs with honey and port
- Duck leg confit in cider
- Duck vol-au-vent
- Giant paella cooked on a wood fire
- Lamb chops marinated with herbs
- Marinated duck with honey and five spices
- Old-fashioned venison stew
- Oven roasted rabbit that cooks itself!
- Quick duck breast with honey
- Rabbit legs with mushrooms
- Rabbit terrine in the style of a grandmother (pas de calais)
- Rabbit with cider and apples
- Rabbit with mushrooms
- Rabbit with peppers
- Rabbit, cabbage, bacon
- Roast duck with cider sauce
- Saddle of hare jura style
- Salmon and spinach koulibiac
- The garbure
- Veal blanquette à l'ancienne
- Venison leg marinated in white wine and grand marnier
- Venison leg with tomato sauce
- Whole duck casserole with white wine
- Wild boar bourguignon
- Wild boar stew provencal style
- Duck parmentier
- Rabbit in sauce
- Roast duck in the oven
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