Game meats

Maison Allaert recommends marinating game meat for 12 to 24 hours in red wine and herbs not only to flavor the meat, but above all to tenderize it thanks to the acidity of the wine which breaks down the often firm muscle fibers of these wild and athletic animals.

Although both are game meats, venison is renowned for its great finesse, tenderness and subtle taste, while wild boar meat offers a much more pronounced, rustic flavor close to pork but with characteristic hazelnut and undergrowth notes.

The secret to a meltingly tender stew lies in patience: after searing the pieces, it is essential to cook the meat over very low heat and covered in its marinade for at least 2 to 3 hours (or even longer for wild boar) so that the collagen in the muscles slowly transforms into a smooth gelatin.

On the contrary, wild game meat is one of the leanest and most diet-friendly meats available (much less fatty than beef or pork) because these are athletic animals that are constantly moving in nature, making them an excellent source of healthy protein.

To stand up to the aromatic power of game, we recommend robust, tannic and mature red wines such as a great Burgundy (Gevrey-Chambertin), a Châteauneuf-du-Pape or a Cahors, which will balance the "wild" taste of the meat without being dominated.

Since venison steak is a very lean red meat without marbled fat, it must be cooked "pink" or "rare" (never well cooked) by quickly pan-frying it in foaming butter, and served immediately to retain all its juices and delicate texture comparable to the best beef.