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Wine with rabbit?

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Dale Williams

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Wine with rabbit?

by Dale Williams » Tue Nov 21, 2017 2:45 pm

I'm a rabbit fan, but have typically only cooked a la moutarde (with Riesling) or cacciatore (with Sangiovese). There was a great dinner party issue of the NYT mag couple of weeks ago, with some great recipes including this one from Gabrielle Hamilton
https://cooking.nytimes.com/recipes/101 ... ch&rank=16
(sorry if behind a paywall- roasted on guanciale, watercress, radicchio, drizzled with oil and white wine)
I'm thinking this should be pretty versatile (equivalent to a rich roasted chicken), probably red Burg. Any other ideas?
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Jenise

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Re: Wine with rabbit?

by Jenise » Tue Nov 21, 2017 7:08 pm

I think you're right on it with the burg--medium bodied red wine. However, in the same category, with the Italianish elements of guanciale and raddichio, a sangiovese would be right at home.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Matilda L

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Re: Wine with rabbit?

by Matilda L » Wed Nov 22, 2017 7:31 am

Grenache?
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Bill Spohn

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Re: Wine with rabbit?

by Bill Spohn » Wed Nov 22, 2017 9:46 pm

Don't discount whites - a flavourful Greco di Tufo, Verdicchio, Orvieto or good Soave or a Châteauneuf blanc....or if you can find them, a pacherenc-du-vic-bilh or Gascon Petit Manseng (and believe it or not, they plant this south of Rome as well)..

For red, a Barbera works well as it is the right weight, or an aged Nebbiolo.
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Mike Filigenzi

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Re: Wine with rabbit?

by Mike Filigenzi » Wed Nov 22, 2017 10:46 pm

Bill Spohn wrote:Don't discount whites - a flavourful Greco di Tufo, Verdicchio, Orvieto or good Soave or a Châteauneuf blanc....or if you can find them, a pacherenc-du-vic-bilh or Gascon Petit Manseng (and believe it or not, they plant this south of Rome as well)..

For red, a Barbera works well as it is the right weight, or an aged Nebbiolo.


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Dale Williams

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Re: Wine with rabbit?

by Dale Williams » Wed Nov 22, 2017 11:04 pm

thanks all. I think a bigger white might have worked, but I did fine with a mature red Burg ('87 Drouhin Beaune Greves). I agree that the Sangiovese would have gone well also. The Grenache idea is interesting, but I have far less CdP than Burg, so went with what I have the most of. Overall very happy (total do again recipe), though wonder if Bill's idea of a mid-to-full Italian (and had good Soave in fridge) might have gone better with the bitterness of the greens (watercress/red dandelion/radicchio) than the red, though they didn't truly clash.
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Barb Downunder

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Re: Wine with rabbit?

by Barb Downunder » Sat Nov 25, 2017 4:53 am

Wine with rabbit , of course, any wine will do.
I’m having a glass of wine and looking out my kitchen window at 5 young wild rabbits grazing. I’m in sympathy with Elmer Fudd. Apart from all the holes they dig the #%@$&*’s ate all my parsley!

Rabbit is, however, a nice and underrated meat if cooked appropriately. If only we could eat them all!!!
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Bill Spohn

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Re: Wine with rabbit?

by Bill Spohn » Sat Nov 25, 2017 1:09 pm

Barb Downunder wrote:I’m having a glass of wine and looking out my kitchen window at 5 young wild rabbits grazing. I’m in sympathy with Elmer Fudd. Apart from all the holes they dig the #%@$&*’s ate all my parsley!


Just look at that as them pre seasoning themselves and schedule them for dinner tonight - two problems solved.

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