Christmas menu: wild boar, doe, hare, deer, pheasant ... dare game!
Which game to choose for your Christmas menu ? You are spoiled for choice. Let yourself be tempted by the market of Christmas and do you care about deer, doe, hare, wild boar, pheasant, partridge ...
From now on, most stores sell plucked and stripped game. If it is more difficult to recognize the signs of good game, trust the fame of the house that sells it.
Boar is a flesh that is lower in fat than pork and has a more pronounced taste. Its flesh varies from light red to dark red and is quite firm. You can marinate your boar in a red wine and spice marinade, but most pork recipes are perfect for wild boar. The meat of wild boar is more tender and can therefore be simply pan-fried.
The doe requires fast cooking, because its flesh is tender and the taste is very soft. It combines with mushrooms, vegetables and berries.
Deer is a nourishing but low calorie meat. The good pieces are the chops and hazelnuts that can be sauteed and served in a Grand-Veneur sauce or a pepper. The saddle and the haunch can be roasted. In the jug, the deer is accompanied by mashed chestnuts, cherries or currant jelly.
The hare has a "black" flesh in opposition to that of the rabbit which is "white". His taste is more pronounced. The older a hare is, the better it is to prepare it in terrine. Young, the levraut can be roasted. The Capuchin, the hare of more than one year, weighs between 4 and 5 kilos and is the object of delicious civets.
The pheasant's female is thinner than the male. Again, the younger the animal, the softer its flesh will be. Freezing has the double advantage of preserving meat and softening it. Sautéed or fricassee, cooked in a casserole with a stuffing, it is necessary to count a pheasant for two people.
Our advice:
Game hunting is now not recommended by health professionals and cooks. As a result, marinades and bards of lard should be favored to soften the flesh.
From now on, most stores sell plucked and stripped game. If it is more difficult to recognize the signs of good game, trust the fame of the house that sells it.
Boar is a flesh that is lower in fat than pork and has a more pronounced taste. Its flesh varies from light red to dark red and is quite firm. You can marinate your boar in a red wine and spice marinade, but most pork recipes are perfect for wild boar. The meat of wild boar is more tender and can therefore be simply pan-fried.
The doe requires fast cooking, because its flesh is tender and the taste is very soft. It combines with mushrooms, vegetables and berries.
Deer is a nourishing but low calorie meat. The good pieces are the chops and hazelnuts that can be sauteed and served in a Grand-Veneur sauce or a pepper. The saddle and the haunch can be roasted. In the jug, the deer is accompanied by mashed chestnuts, cherries or currant jelly.
The hare has a "black" flesh in opposition to that of the rabbit which is "white". His taste is more pronounced. The older a hare is, the better it is to prepare it in terrine. Young, the levraut can be roasted. The Capuchin, the hare of more than one year, weighs between 4 and 5 kilos and is the object of delicious civets.
The pheasant's female is thinner than the male. Again, the younger the animal, the softer its flesh will be. Freezing has the double advantage of preserving meat and softening it. Sautéed or fricassee, cooked in a casserole with a stuffing, it is necessary to count a pheasant for two people.
Our advice:
Game hunting is now not recommended by health professionals and cooks. As a result, marinades and bards of lard should be favored to soften the flesh.
