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ISO pairings for rabbit

c oliver Apr 25, 2013 08:57 AM

I'm going to be making a Beard recipe that's a fricassee. The flavorings aren't particularly aggressive. An onion stuck with cloves which will be removed after the rabbit is done. Some thyme, bay leaf, cream and sherry. Sides are just going to be rice and a big salad. Any particular recs for this? TIA.

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  1. ChefJune RE: c oliver Apr 25, 2013 09:37 AM

    You could serve the Sherry with it. Or a Bourgogne Rouge, Maybe a Pommard?

    1. c
      collioure RE: c oliver Apr 25, 2013 12:53 PM

      I'm cool with red Burgundy from the Cote de Beaune too.

      I eat rabbit almost every week - with aoili, with chimichurri and now with bacon, rosemary, onion confit and sauteed mushrooms. I keep looking for new recipes as I am tired of chimichurri after 11 years. The version with bacon, rosemary, onion confit and sauteed mushrooms came from a recipe for rabbit with anchovy butter where we didn't like the anchovy!

      10 Replies
      1. re: collioure
        c oliver RE: collioure Apr 25, 2013 03:09 PM

        Thanks.

        You're very lucky. I paid $35!!!! for this 3-1/2# rascal.

        1. re: c oliver
          maria lorraine RE: c oliver Apr 25, 2013 04:15 PM

          Wascally wabbit. Unless your fricasee ingredients tip it to red, I'd go with a robust white. I'd probably go for Roussanne/Marsanne, or a quality Friulano, but you could do a frisky Spring-like sherry like Gitana, or even a Jura white, if your palate goes for those.

          1. re: maria lorraine
            c oliver RE: maria lorraine Apr 25, 2013 04:23 PM

            I shall set off in the morning in search of a "frisky Spring-like sherry" :) Thanks y'all.

            1. re: maria lorraine
              Bill Hunt RE: maria lorraine Apr 27, 2013 08:38 PM

              A Rhöne Blanc would be my choice too.

              Hunt

              1. re: Bill Hunt
                Chinon00 RE: Bill Hunt Apr 29, 2013 02:44 PM

                Me three

            2. re: c oliver
              ChefJune RE: c oliver Apr 26, 2013 12:48 PM

              < I paid $35!!!! for this 3-1/2# rascal.> That's not out of line. That's what my farmer charges.

              1. re: c oliver
                Robert Lauriston RE: c oliver Apr 26, 2013 01:02 PM

                In some areas, Asian markets have rabbit much cheaper than other places.

                1. re: Robert Lauriston
                  c oliver RE: Robert Lauriston Apr 26, 2013 01:26 PM

                  Thanks, Robert. I'll check next time I'm in my Asian market here in Reno. I DO remember relatively large packs of some kind of "meat" in their freezer.

              2. re: collioure
                ChefJune RE: collioure Apr 26, 2013 12:11 PM

                Collioure: email me and I'll send you another rabbit recipe...

                1. re: ChefJune
                  Bill Hunt RE: ChefJune Apr 27, 2013 08:38 PM

                  Can you send a rabbit as an "attachment," maybe in a ZIP file... ?

                  Hunt

              3. Robert Lauriston RE: c oliver Apr 26, 2013 12:38 PM

                Rabbit often has a bitter note, when it does it can pair very well with an Amarone della Valpolicella.

                1. c oliver RE: c oliver Apr 29, 2013 03:14 PM

                  Sorry for not reporting back sooner.

                  Here in Reno if there's a 'proper' wine shop, I haven't found it so I went to Total Wine. Their sherry selection was tiny and even I knew there was nothing decent there. I wound up with a Rhone white, 100% Marsanne, and a Ribolla Gialla from Friuli. They were far less money than I was prepared to spend but we liked them quite well. Thanks everybody.

                  2 Replies
                  1. re: c oliver
                    maria lorraine RE: c oliver Apr 29, 2013 06:47 PM

                    Wonderful. I love both those types of wines, especially Marsanne. Sometimes I forget how much Ribolla Gialla is like a fleshy Chard.

                    1. re: maria lorraine
                      c oliver RE: maria lorraine Apr 30, 2013 08:16 AM

                      I intend to pick up more of the Marsanne.

                  2. s
                    seattle_lee RE: c oliver May 3, 2013 05:51 PM

                    I see that it's too late, but here are my suggestions:
                    -- oxidative white rioja (Lopez de Heredia)
                    -- white Jura
                    -- young, light red burgundy (or better beaujolais)
                    -- young, big white burgundy
                    -- quite mature burgundy of any size/color
                    -- aged demi-sec Vouvray or Montlouis

                    3 Replies
                    1. re: seattle_lee
                      c oliver RE: seattle_lee May 3, 2013 06:22 PM

                      Ooh, you've covered a lot of bases, haven't you?!? Actually just today I chatted briefly with a chef friend who's going to try to remember to send me a braised dish that he favors. So I'm guessing another rabbit is in my future. Thanks.

                      1. re: c oliver
                        s
                        seattle_lee RE: c oliver May 3, 2013 07:34 PM

                        With a braise, I'd go a bit differently. Some of those will still probably work (the burgs), but without the cream + sherry, I don't know that I'd do either Jura or that style of white Rioja (though a non-oxidized style Jura wine could still work well).

                        1. re: seattle_lee
                          c oliver RE: seattle_lee May 3, 2013 07:39 PM

                          Thanks for following up.

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