Wine and food pairing with recipes of Rabbit with mustard in foil
Find the best food and wine pairings with a recipe of Rabbit with mustard in foil. The ingredients in this recipe are usually mustard, rabbit.
The best appellations to pair with a recipe of Rabbit with mustard in foil
- 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. Colchagua ValleyCentral Valley, Chile
- 10. DouroDuriense, Portugal
- 11. Jerez-Xérès-SherryAndalousie, Spain
- 12. JumillaMurcie, Spain
- 13. MeursaultCôte de Beaune, France
- 14. PerdrielMendoza, Argentina
- 15. PomerolBordeaux, France
- 16. PortoDuriense, Portugal
- 17. Recioto della ValpolicellaVeneto, Italy
- 18. RheinhessenGermany
- 19. Ribera del DueroCastille-et-Léon, Spain
- 20. StellenboschWestern Cape, South Africa
- 21. ToroCastille-et-Léon, Spain
- 22. TunuyánMendoza, Argentina
- 23. TuscanyItaly
- 24. Uco ValleyMendoza, Argentina
- 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 with mustard 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
- Autumn beef bourguignon
- Boeuf en daube
- Baked duck legs with potatoes
- Baked leg of daguet or roe deer
- Beef with balsamic sauce
- Beef with cider
- Bernard's potée
- Blanquette of monkfish with small vegetables
- Brazilian feijoada
- Cicadas at the chib
- Duck confit
- Duck breast in foil (barbecue)
- Duck breast with goat cheese and local ham
- Duck breast with honey
- Duck legs with honey and orange
- Duck with olives
- Fast and
- Gigolette of rabbit
- Harira de mamie (moroccan soup)
- Lomo saltado
- Pheasant casserole with cabbage
- Potjevleesch
- Rabbit and mushroom gibelotte
- Rabbit in white wine (casserole)
- Rabbit with homemade mustard
- Roast doe in the oven
- Roast duck breast stuffed with foie gras confit
- Roast pheasant
- Salmon with cream sauce
- Sautéed pork with pineapple
- Seven o'clock leg of lamb
- Simple baked roast beef
- Small stuffed fish from nice
- Spaghetti bolognese
- Stuffed duck or goose neck
- Stuffed peppers
- Venison stew to be prepared the day before
- Beef tagine with prunes and almonds
- Monkfish tagine
- Rabbit stew the old fashioned way
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