Game & Specialty Meats

For the hunters amongst you, here’s a primer:

VENISON – CHEVREUIL (Roe Deer):

  • Farm-raised much more bland than wild
  • Marinades were used to tenderize wild ones but are now used for flavor
  • Very low in fat – treat like very lean beef

BOAR – SANGLIER:

  • Type of wild pig
  • Leaner and more flavorful than pork but also needs to be cooked to well done
  • Treated often like venison and marinated in red wine

RABBIT – LAPIN:

  • Cooked mostly like chicken
  • Divide the meaty hind legs, the bonier forelegs and the choice saddle or back section

HARE – LIEVRE:

  • Wild cousin of rabbit
  • Dark-reddish brown flesh and gamy
  • Cook to rare

 

Comments

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s