X’mas feast starring venison

Cinzia Cuneo 22 dicembre, 2012 Natale, carne

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.

Happy Holidays!

Try our recipe of Deer Stew in Red Wine, which features venison

Originally published in the Journal de Montréal on December 22, 2012.

Autori

Cinzia Cuneo

Italiana di nascita e canadese d'adozione, Cinzia ha deciso di coniugare le sue competenze professionali e la sua passione per la buona tavola sviluppando un servizio per aiutare i numerosi «aventi bisogno» a riprendere il controllo della loro alimentazione. Così è nata SOSCuisine. Ingegnere di formazione al Politecnico di Torino, Cinzia ha conseguito un Master's Degree in scienze applicate all'École Polytechnique de Montréal.