board noodles w/ rabbit, lentils and consomme
this one too:
Evoo poached beef tenderloin w/ arugla, tomato, shaved pecorino, and balsamic
WE had braised rabbit with Tagliatelle in italy… we served a barbera and barbaresco… plus alot of home juice…
I’d probably drink a 1er Cru or village red Burgundy with both.
I’d go with a No. Rhone for the rabbit dish – perhaps a Hermitage with a few years on it, or a younger St. Joseph or Cornas. I’d avoid a young Cote Rotie, but I could see an aged one working well.
I like Dick’s Burg. suggestion for the beef dish.
I agree with Paul for the rabbit. Anything from Piedmont is perfect…Barbera, Barbaresco, Barolo.
I also like Dick’s Burgundy suggestion for the beef.