Game meat, also known as venison or dark meat, is the autumn meat par excellence.
Its meat with a particular taste, very appreciated by amateurs, can be tasted from September to February.
Less caloric than classic meat, game is considered lean meat, low in fat, sodium and calories.
Garenne rabbit, hare, deer, wild boar, partridge or farmed pheasant (hunting being highly regulated, wild product is rare) can be cooked as simply as roast beef.
Autumn game is a festive dish that goes well with it: mashed celery, apple compote or a seasonal fruit sauce will do wonders.
Marc Lecroisey, the head of The Table of Lilies, has made his “hare à la royale” one of his signature dishes. A delight!