Attention: To Vegetarian and/or Animal lovers, Please kindly do not read this blog. Thank you.
In Autumn, some people expect to have Gibier which means birds and beasts such as colvert, canard, perdreau, faisan, grouse, bécasse, lièvre, chevreuil and sanglier mainly caught by hunting. I have only had colvert, canard and beasts, but never eaten others. Those ingredients are used for mainly French cuisines as Gibier. Before coming Winter, Gibier stores nutrition in its body. Therefore, it is good time for humans to have.
My favorite restaurant and chef provided us many kinds of Gibier, mainly pate and roast. Of course, we enjoyed wine which were prepared by the teacher, mainly Rhone. Only tasting ripe wine was difficult, because of smelling animals strongly, not bouchonne. However, the marriage of grouse and wine was so nice. In Japan, grouse, "RAICHO" is designated as a national protected species...so no one can catch them in Japan. Mainly, grouse is hunted in Scotland.
Thank you for your reading to the end.
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