Wine and food pairing with recipes of Civet of wild boar
Find the best food and wine pairings with a recipe of Civet of wild boar. The ingredients in this recipe are usually flour, margarine, background, green pepper, marcassin, juniper berries.
The best appellations to pair with a recipe of Civet of wild boar
- 1. AgreloMendoza, Argentina
- 2. AlentejanoPortugal
- 3. AlentejoAlentejano, Portugal
- 4. Amarone della ValpolicellaVénétie, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreToscane, Italy
- 7. Brunello di MontalcinoToscane, Italy
- 8. CaliforniaUnited States
- 9. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. JumillaMurcie, Spain
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. PortoDuriense, Portugal
- 15. Recioto della ValpolicellaVénétie, Italy
- 16. Ribera del DueroCastille-et-Léon, Spain
- 17. RivesaltesLanguedoc-Roussillon, France
- 18. StellenboschWestern Cape, South Africa
- 19. ToroCastille-et-Léon, Spain
- 20. ToscaneItaly
- 21. TunuyánMendoza, Argentina
- 22. Uco ValleyMendoza, Argentina
- 23. VénétieItaly
- 24. Western CapeSouth Africa
The wines that pair with a recipe of Civet of wild 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.
Similar Recipes and Wine Pairings
- American style beef marinade
- Baked lasagna
- Beef tagliata with truffle oil
- Beef bourguignon in the oven of nanou
- Beef stew
- Beef tongue with mushrooms
- Beef with dark beer
- Bernard's potée
- Canned duck confit
- Cataplana with seafood
- Celine's version of moussaka (5th meeting)
- Chicken, beef and lamb couscous (morocco)
- Duck sleeves in cider
- Duck and peach brochettes
- Duck breast with apples
- Duck breast with foie gras sauce
- Duck casserole with turnips
- Duck confit parmentier
- Fondue bourguignonne and accompanying sauces
- Fondue with broth
- Gigolette of rabbit
- Lamb skewers
- Melt-in-the-mouth pork tenderloin casserole
- Monkfish armorican style
- Monkfish tail with white butter
- Mymy's golden apples (squash)
- Navarin of lamb
- Pasta bolognese
- Pheasant casserole with cabbage
- Pot roast
- Rabbit with beer and mustard
- Rabbit with cider and mushrooms
- Rabbit with tomato
- Roast duck breast stuffed with porcini mushrooms and chanterelles
- Sarthe pot
- Spit-turned boar leg (oven) with "automatic watering".
- Stewed beef heart
- Tournedos rossini
- Venison stew to be prepared the day before
- Beef tongue with pickle sauce
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