Typical Bourgogne cuisine, birds that people shoot for sport, especially ones such as ducks that live near water. Cambridge


A schnitzel is a thin slice of meat. The meat is usually thinned by pounding with a meat tenderizer. Most commonly, the meat is breaded before frying. Breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. Schnitzel is very similar to the dish escalope in France and Spain, tonkatsu in Japan, cotoletta in Italy, kotlet schabowy in Poland, milanesa in Latin America, chuleta valluna in Colombia, and chicken-fried steak and pork tenderloin of the United States. – Schnitzel

Blanquette de Veau

Blanquette de veau is a French veal stew. In the classic version of the dish the meat is simmered in a white stock and served in a sauce velouté enriched with cream and egg. It is among the most popular meat dishes in France. Wikipedia

Beatilles and Roasted Pigeon with Spring Vegetables and Truffles Crumbled

A Battalia Pie is (or, rather – was) a pie filled with beatilles, or ‘small blessed objects.’ According to the Oxford English Dictionary, the word beatilles originally applied to small pieces of needlework embroidered (by nuns in convents, of course) with images of sacred subjects. At some point in time (the seventeenth century?), it came to refer to pies filled with such small blessed ingredients as ‘Cocks-combs, Goose-gibbets, Ghizzards, Livers, and other Appurtenances of Fowls’ (1706.) It seems that pie-bakers and pie-consumers in the English-speaking world did not have a thorough knowledge of the Latin language however, and the process of folk etymology came into play. The word beatilles as it was spoken by pie enthusiasts became confused with the similar words with military references – and beatilles became battalia. It was a logical next step in the evolution of Battalia Pies that sometimes they were constructed in the shape of castles or other fortifications. TheOldFoodie

Grilled Venison

Generally referring to the meat from deer, venison gained more widespread acceptance among American diners with the rise of commercial ranching. Pasture-raised venison does not have the “gaminess” often associated with hunted deer, and it has found its way onto restaurant menus across the country, raising awareness of its culinary appeal. With short, thin muscle fibers, deer meat stays firm but reasonably tender, with a smooth texture. TheSpruceEats

Rabbit Galantine

In French cuisine, galantine (French: [galɑ̃tin]) is a dish of boned stuffed meat, most commonly poultry or fish, that is usually poached and served cold, often coated with aspic. Galantines are often stuffed with forcemeat, and pressed into a cylindrical shape. Since boning poultry can be difficult and time-consuming for the novice, this is a rather elaborate dish, which is often lavishly decorated, hence its name, connoting a presentation at table that is galant, or urbane and sophisticated. In the later nineteenth century the technique’s origin was already attributed to the chef of the marquis de Brancas. Wikipedia

Hare à la Royale

Hare à la royale (also called lièvre à la royale or royal hare) is a traditional French culinary dish.[3][4] There are two interpretations of this dish that both have historic origins. One is a hare in a stew with garlic and shallots that includes red wine. The other includes meat stuffed with foie gras and truffles serves in slices and topped with red wine. Wikipedia “Game in general, and especially hare, is the kind of meat that pairs ideally with the Cornas wine made by Mr Voge.”

Rabbit Terrine

The terrine, as a cooking vessel, is a deep, rectangular, straight-sided dish – usually ceramic, glass or cast iron – with a tight-fitting lid. In traditional cooking, the terrine dish often would be made in the shape of an animal, usually depicting the contents of the terrine. The food is constructed in loaf-shaped layers of either meat or fish, and can sometimes actually contain vegetables which are served cold either in the terrine it was cooked in or sliced. The beauty of creating terrines are their ability to be anything from a simple, rustic affair of modest meats, through to elaborate haute-cuisine of game, foie gras, and truffles. The limitation is only in the imagination of the cook. Spruceats

Guinea Fowl

A large African game bird with slate-colored, white-spotted plumage and a loud call. It is sometimes domesticated.

Ostrich Filet

The filet is from the upper thigh of the Ostrich and is the most tender cut from the bird.