Carotte & Caviar

Game Dishes

France has a unique tradition of elaborate and creative wild game dishes. I have been fortunate to learn many of the time-honored techniques in the restaurants where I worked. I really enjoy preparing game and I am happy to share this French tradition with you. During the season (generally December and January), a variety of game is available including venison, wild boar, pheasant and duck. Typical preparation techniques are based on hearty marinades, slow-simmered cooking, a mix of strong and sweet flavors, winter fruits and vegetables, and classic sauces.

  • Venison saddle in seared medallions and pan-fried cakes
  • Winter salad of Napa cabbage, roasted apples and red currant jelly