Wine and food pairing with recipes of Marinated venison jig with celery chestnuts
Find the best food and wine pairings with a recipe of Marinated venison jig with celery chestnuts. The ingredients in this recipe are usually deer.
The best appellations to pair with a recipe of Marinated venison jig with celery chestnuts
- 1. Amarone della ValpolicellaVénétie, Italy
- 2. BaroloPiémont, Italy
- 3. Barossa ValleyAustralie du Sud, Australia
- 4. Bolgheri SuperioreToscane, Italy
- 5. Brunello di MontalcinoToscane, Italy
- 6. CaliforniaUnited States
- 7. Colchagua ValleyCentral Valley, Chile
- 8. DouroDuriense, Portugal
- 9. JumillaMurcie, Spain
- 10. McLaren ValeAustralie du Sud, Australia
- 11. North CoastCalifornia, United States
- 12. PerdrielMendoza, Argentina
- 13. PomerolBordeaux, France
- 14. Ribera del DueroCastille-et-Léon, Spain
- 15. StellenboschWestern Cape, South Africa
- 16. ToroCastille-et-Léon, Spain
- 17. VénétieItaly
- 18. Western CapeSouth Africa
The wines that pair with a recipe of Marinated venison jig with celery chestnuts
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
- Back of cod val d'auge
- Boar in civet
- Casserons in the country style
- Deer jig
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- Duck breast with balsamic vinegar
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- Duck legs with cider and small onions
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- Duck vol-au-vent
- Duckling with bigarrade
- Grandma melanie's cassoulet
- Lamb chops marinated with herbs
- Magret stuffed with foie gras
- My grandmother's rabbit stew
- Old-fashioned venison stew
- Pheasant in a casserole with white wine
- Rabbit italian style
- Rabbit marinated with herbs and mustard
- Rabbit with basquaise sauce
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- Roast doe in the oven
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- Vermicelli sautéed with peking duck
- Wild boar bourguignon
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