Wine and food pairing with recipes of Rabbit in foil
Find the best food and wine pairings with a recipe of Rabbit in foil. The ingredients in this recipe are usually salt, pepper, garlic, olive oil, Provençal herbs, rabbit leg.
The best appellations to pair with a recipe of Rabbit in foil
- 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
The wines that pair with a recipe of Rabbit in foil
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
- Aiguillette of duck with honey
- Baked duck breast on a bed of potatoes
- Baked leg of daguet or roe deer
- Boar in civet
- Chicken waterzooi à la gantoise
- Confit sausages
- Duck aiguillettes with apples
- Duck breast in the oven
- Duck breast with honey
- Duck breast with honey and raspberry vinegar
- Duck breast with red fruits
- Duck legs with cider and small onions
- Duck legs with confit potatoes
- Duck legs with wine
- Duck with vanilla (reunion island)
- Forest rabbit
- Giant paella cooked on a wood fire
- Guinea fowl with foie gras and forest fricassee
- Medallions of monkfish with citrus fruits
- Parmentier of duck confit and foie gras
- Pheasant casserole with cabbage
- Rabbit and mushroom gibelotte
- Rabbit hunter
- Rabbit legs with mushrooms
- Rabbit with chestnuts
- Rabbit with cream sauce anne's way
- Rabbit with hunter's sauce
- Rabbit with marengo sauce
- Rabbit with prunes in my grandmother's style
- Rabbit with white wine and mushrooms
- Roast pheasant
- Salmon and goat cheese quiche
- Stuffed duck or goose neck
- Stuffed rabbit in the oven
- Stuffed salmon in a citrus butter crust
- Venison leg in casserole
- Venison leg marinated in white wine and grand marnier
- Venison stew
- Roast duck in the oven
- Wild boar ragout with kriek
Food and Wine Pairing News
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