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