In German, it's called "wild" - coming from the fact that it's a source of supply from the uncontrolled free countryside, or supposed to be, in English, it's called "game" - you'll have to figure that out for yourself!Becoming rarer and rarer, due to economic as well as environmental problems (a large number of wild animals are affected by radiation, by simple eradication of their lifespaces and of course by "culls" - the eradication of their species at the end of the day), "Game" or "Wild" is a rather expensive luxury nowadays, unless you are a hunter yourself, or have access to people who are.
This is a shame, because originally, game actually was a better choice than the domesticated animal, simply because they ate the food they scratched for and found naturally, whereas the domesticated animals are fed - targeted diats for the production of muscle (meat)- irrespective in general of the taste or quality.
I have a tendency to arrange the general term "Game" or "Wild" into categories which show the animals (more and more of them) which are becoming "normal" and almost domesticated. Rabbits for example, are farmed, but the so are deer, ostrich, and many others.
The truly "wild" (that is savage - free roaming) are becoming fewer and fewer, and this fact leads the human population to start breeding - the human being always likes to be in charge and get what he wants, when he wants it, on his table (and elsewhere)- something only arrangable by breeding. Unfortunately breeding reduces geberally the quality and taste, but certain animals are difficult - if not impossible - to breed.
Hare is one of them, although it does happen.Other strictly "wild" animals are boar (wild pig)
and generally "stag" (venison) - although deer meat is often reared on "farms" nowadays.
In general, the meats are all used in similar recipes as for other domesticated meats, bearing in mind that often the truly "wild" animal will probably have a much stronger taste than it's domesticated counterpart, which is the main reason that slightly "sweet-sour" sauces are used, and garnishes tend to have "sharp" items such as deep red cherries, quite sharp in taste - or "Cranberry" sauce, also relatively sharpish - although in various garnishes other fruits are used, such as pears or even peaches, and I have seen and tasted
Of course, "Game" or "Wild" would not be complete without mention of all those feathered members of the breed. Partridges, Grouse, Pheasant
even wild Duck and Geese, all of them make up the larder as well. The smallest "quail" are now so often breeded, that I don't honestly consider them within the category "game".There are "hunters" (at least they call themselves so) who shoot even the common sparrow - to be frank, this is not only criminal, but stupid. When a "songbird" is hit by a large calibre cartridge, there is NOTHING left over to eat!
Songbirds are there to sing, so let 'em sing.....!
It's a sort of "gentleman's agreement" - so - sing on.......!
Finally, although "wild" or "game" is available all year round, there are certain periods when you can be sure that it is frozen and not fresh, during the "brooding" season. It's illegal, almost everywhere to hunt and kill during the breeding season. In the same way, there are periods when the meat is best, in Autumn, mainly, and always remember (if you're a huntsman) any animal (even the human being) is more tender when killed in ambush rather than after a long chase!
The reason is simple - a chase makes the muscle hardening natural product "adrenalin" pump through the flesh, making it much more tough to chew! Even animals know this......
In French, for those who live here, the collective word for "Game" is "Gibier" and covers all (feathered or not) varieties. A hunter in French is a "Chasseur" and he is a dangerous species, blasting as he does at anything that moves in the local vineyards.......!
Bonne Appétit!
Tomorrow is the 5th November.....logical, you say, today is the 4th. Yes, but the 5th November is a well installed tradition in Britain, here is a link to inform you
Baked potatoes - generally burnt because the bonfire is too big and too hot to approach and try to save your potatoes - sticky treacle pudding, difficult to eat with the fingers, and treacle toffee, difficult to eat with dentures....fudge - which just melts in the mouth, right onto the weighing scales.....roast chestnuts of course,
..and strange things called toffee apples - made to break your teeth and keep the Dentists gainfully employed until Christmas or later....
It's called "toad in the Hole" - is known by almost every British Citizen, but can only be made by very few. Basically sausages placed in an oven proof dish, covered with a batter (also used for the infamous "Yorkshire Pudding" to accompany the sunday roast beef) and cooked in the oven. The origins of this dish, like it's name, are lost in time, all I can assume is that some Yorkshire lass must have been making it when a toad jumped in and not turning to a beautiful and rich Prince when she kissed it, the Yorkshire lass threw him, the toad, the sausages and everything else into the oven.