Wild about game
Wild deer, venison, pheasant, rabbit and more
Exciting game combinations with spices and herbs
Game can be combined with countless flavours. Spices such as juniper, bay leaf and pepper, and pairings with strong herbs such as rosemary and thyme, are the classics. Experimental cooks may also reach for the vanilla, Assam long pepper, coffee, cinnamon, cloves or cardamom. They refine marinades, sauces or the roasting juices in an irresistible way. Game can also be easily combined with flavours of the Far East: Soy sauce, curry spices, ginger or chilli open up completely new worlds of flavour. A very special liaison is the combination of acidic components with deer, venison and co. Vinegar enhances the flavour of game and adds beautiful contrasts to the palate with terrines, ragout, game sausages and ham.
Good reasons for more game on the table
In Austria and Germany, not even one kilogram of game meat is eaten per capita per year. However, hare, wild boar, deer and venison should be served much more often. After all, the meat not only tastes good, it is also considered to be particularly valuable in nutritional terms. Game meat has a very low fat content and contains a great deal of protein, the important vitamins of the B group and the minerals iron, selenium and zinc. The animals have been able to move around in nature for a lifetime and feed on grasses and herbs. Game meat is therefore a uniquely sustainable and high-quality natural product. So there’s plenty of reason to eat game more often. The forest pantry has so much to offer!
Game is always in season
In this country, people tend to eat game only for a few weeks a year. Apart from the popular game season, during which a lot of game meat is available thanks to large hunts, game is actually in season all year round. Shooting times are distributed across all months of the year, depending on the species of game. The valuable and sustainable game meat from roe deer, stag, wild boar, chamois or wild duck could therefore feature on menus more often.
