An early October trip to Italy meant that I celebrated Thanksgiving far away from family once again. This year I was grateful to have close friends by my side, returning to my favourite region of Piemonte. Rabbit is just one of the local specialties here so it was an appropriate centrepiece for Thanksgiving dinner and the reason for my current bunny fixation.
Yes, rabbits are cute but they also taste delicious. Moreover, I would posit that rabbit is more flavourful than chicken. It’s very easy to prep for a big group. Just make sure you leave enough time for it to braise slowly. Basic ingredients are onions, carrots, celery, bacon and herbs with a healthy measure of wine to drown it all. The sky is the limit in terms of what else to add from there.
Rabbit is my go-to when I am inviting over a group of friends during the colder months. This wine-friendly meal is a fantastic excuse to open a bunch of bottles. The more people you invite, the more combos you can try.
When rabbit is on the menu, my guests have shown up with everything from California Chardonnay and full-bodied Portuguese whites to reds including Oregon Pinot Noir, Sangiovese-based Tuscan beauties and lush Rhône elixirs. Elegant or rich works equally well. It all depends on your personal taste. I would just caution against going over the top with the most full-throttled, tannic bruisers. Cabernet Sauvignon might overpower gentle Mr. Cottontail.
Below are a few suggestions of what to accent the rabbit with and my idea of a good wine match for each. Really though, you can let your imagination run wild, just like those little bunnies often do.
2013 Concha y Toro, ‘Marques de Casa Concha’ Chardonnay • Limarí Valley, Chile • $15.49, BC Liquor Stores
This well-proportioned Chard delivers yellow apples, ripe pineapple and a creamy texture. Judicious oak gives a slight nuttiness, which would inspire me to toss some toasted hazelnuts into to that rabbit braise.
2012 Crociani • Rosso di Montepulciano DOC, Italy • $21.79, BC Liquor Stores
A classic Sangiovese-based Tuscan red. Intriguing flavours of tobacco, cherries and tea come alive alongside a rabbit stew laced with tomatoes and fragrant savoury herbs like thyme and tarragon.
2014 Devil’s Corner, Pinot Noir • Tasmania, Australia • $22.99, BC Liquor Stores
Australia is probably not the first place you would think of for Pinot Noir, but her cooler climes such as the island of Tasmania are offering up some pretty surprises. An affordable Pinot Noir that would simply sing with a mushroomy rabbit dish.
2012 Domaine les Aphillanthes • Côtes du Rhône Villages AOC Vieilles Vignes, France • $27.99, BC Liquor Stores
A blend of Grenache and Mourvèdre that allies freshness with generous plush fruit. Black raspberry, wild strawberry and fleshy plum are heightened by scents of lavender and fennel. Calls for a classic recipe of rabbit with mustard and prunes.
2010 Cantina del Pino • Barbaresco DOCG, Italy • $43.99, BC Liquor Stores
When you are willing to splurge, nothing beats Barbaresco with rabbit. This Piemontese wine made from 100 per cent Nebbiolo is exotically perfumed, beautifully complex and firmly structured. The ultimate pairing with my signature preparation of dark chocolate, cinnamon and orange rind.
Taxes not included.
