X’mas feast starring venison
In a land of hunters like Canada, it’s a good idea to take advantage of the holiday season to ‘tame the game’… on our plate! So for your main dish this Christmas Eve, conjure up a stew that can be prepared with deer, roe, elk or even boar.
Those that have no hunter friends can still get excellent red deer or boileau deer meat from the butcher shops, markets and grocery stores for about double the price of beef. It is Christmas after all!
Red deer, which was imported from New Zealand twenty years ago, has been farmed in Eastern Canada since then and has now adapted well to our climate. Quebec now boasts of a herd of about 12,000 heads that are being farmed in their natural environment.
Because of their diet and level of physical activity, the meat from these animals is leaner and softer than that of our domesticated animals. Farmed game has a more pronounced taste than beef, but it tastes milder than wild meat.
Try our recipe of Deer Stew in Red Wine, which features venison
Originally published in the Journal de Montréal on December 22, 2012.
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