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Apr 25, 2013 08:57 AM

ISO pairings for rabbit

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

    1. 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


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

        1. re: c oliver

          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

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

            1. re: maria lorraine

              A Rhöne Blanc would be my choice too.


            2. re: c oliver

              < 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

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

                1. re: Robert Lauriston

                  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

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

                1. re: ChefJune

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


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

                1. 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

                    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

                      I intend to pick up more of the Marsanne.

                  2. 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

                      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

                        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).