Wine and food pairing with recipes of Rabbit with chestnuts
Find the best food and wine pairings with a recipe of Rabbit with chestnuts. The ingredients in this recipe are usually salt, pepper, water, thyme, cinnamon, rabbit, chestnut, orange.
The best appellations to pair with a recipe of Rabbit with 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 Rabbit with 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
- Aiguillettes of duck with auvergne blue cheese
- Alsatian wine pie
- Autumn pumpkin pie
- Baked leg of daguet or roe deer
- Burgers with duck confit
- Caramelized marcassin leg with apples
- Casserons in the country style
- Cassolette of achatines with chanterelles
- Confit sausages
- Deer stew
- Duck breast with apples
- Duck breast with cider
- Duck breast with foie gras sauce
- Duck breast with honey and raspberry vinegar
- Duck breast with pears (baked, simple and delicious)
- Duck stew
- Duck with orange and honey
- Garbure with duck confit
- Giant paella cooked on a wood fire
- Marinated duck with honey and five spices
- Mixed paella valenciana
- Oven roasted rabbit with mustard
- Rabbit provencale (mario style)
- Rabbit fillet with mustard
- Rabbit in foil
- Rabbit sautéed hunter
- Rabbit with chestnuts
- Rabbit with cider
- Rabbit with cider and mushrooms
- Rabbit with mustard, thyme and cream
- Rabbit, cabbage, bacon
- Roast duck breast stuffed with porcini mushrooms and chanterelles
- Roast pork confit
- Roast venison with green pepper sauce
- Roast wild boar with beer
- Venison stew to be prepared the day before
- Wild boar stew provencal style
- Wild boar stew marinated in red wine
- Wild boar with honey
- Rabbit stew the old fashioned way
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