Wine and food pairing with recipes of Rabbit on the barbecue
Find the best food and wine pairings with a recipe of Rabbit on the barbecue. The ingredients in this recipe are usually Provençal herbs, mustard, rabbit, lard.
The best appellations to pair with a recipe of Rabbit on the barbecue
- 1. AlentejanoPortugal
- 2. AlentejoAlentejano, Portugal
- 3. Amarone della ValpolicellaVeneto, Italy
- 4. Barbera d'AlbaPiedmont, Italy
- 5. Barossa ValleyAustralie du Sud, Australia
- 6. Bolgheri SuperioreTuscany, Italy
- 7. Brunello di MontalcinoTuscany, Italy
- 8. CaliforniaUnited States
- 9. ChampagneFrance
- 10. Champagne Grand Cru 'Avize'Champagne, France
- 11. DouroDuriense, Portugal
- 12. JumillaMurcie, Spain
- 13. PerdrielMendoza, Argentina
- 14. PomerolBordeaux, France
- 15. PortoDuriense, Portugal
- 16. Recioto della ValpolicellaVeneto, Italy
- 17. RheinhessenGermany
- 18. Ribera del DueroCastille-et-Léon, Spain
- 19. StellenboschWestern Cape, South Africa
- 20. Südtirol - Alto AdigeTrentino-Alto-Adige, Italy
- 21. ToroCastille-et-Léon, Spain
- 22. TunuyánMendoza, Argentina
- 23. TuscanyItaly
- 24. Unknow regionAfghanistan
- 25. VenetoItaly
- 26. Vin de PaysPays d'Oc, France
- 27. WachauWeinland, Austria
- 28. Western CapeSouth Africa
The wines that pair with a recipe of Rabbit on the barbecue
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
- Alsatian sauerkraut
- Bare-assed cockerel (ardennes)
- Beef bourguignon with cookéo
- Beef tongue in hot pickle sauce
- Braised (green) cabbage
- Broccoli gratin
- Cantonese rice
- Caramelized pork ribs
- Coconut from paimpol
- Country cabbage
- Croque madame
- Duck breast in foil (barbecue)
- Duck fillets with honey
- Flamenkuche express
- Gloom and doom
- Green lentils strasbourg style
- Ham and cheese omelette
- Kale soup
- Lomo saltado
- Peasant minestrone
- Pork colombo
- Pork roll with tomato sauce
- Pumpkin and bacon pie
- Quiche lorraine
- Quick beef bourguignon
- Rabbit in white wine (casserole)
- Rabbit with cider and mushrooms
- Roast beef casserole
- Roast beef with garlic
- Sloth pork loin
- Soft and inexpensive pasta gratin
- Steamed pork chops
- Stuffed tomatoes
- Suckling pig leg in the oven
- Tartiflette (from a real savoyard)
- Tomatoes stuffed with sausage meat
- Traditional flemish carbonades
- Truffade (auvergne - cantal - 15)
- Wild boar stew
- Zucchini lasagna
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