[What is the season for gibier meat?] Find out when it's at its peak of deliciousness
Gibier is meat obtained by hunting wild animals. Typical examples include deer, boar, duck, and rabbit, and in some areas, badgers and nutrias are also highly valued. These meats have a rich flavor that is different from regular livestock meat, but did you know that they are actually in season?
Why does gibier have a season?
The season for gibier meat is closely related to the ecology of the animals. For example, from autumn to winter, wild animals store up nutrients in preparation for winter. Their muscles are toned and the fat in the meat is at its deepest flavor. In particular, from November to February, hunting is allowed (hunting season under the Wildlife Protection Act), and it is the peak season for gibier meat.
On the other hand, hunting is restricted from spring to summer, when they are breeding and raising their young. Also, meat from this time tends to be watery and lacking in flavor.
Typical seasons for game meat
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Deer : late autumn to mid-winter (November to February)
Deer caught immediately after the hunting ban is lifted have just the right amount of fat and little odor. Well-grown females are considered more delicious than young males. -
Wild boar : Winter (December to February)
The colder it gets, the sweeter the fat becomes, making it perfect for "Peony Hotpot." The fat of female boars in particular has a great aroma and melts in your mouth. -
Duck : Early winter to mid-winter (November to January)
As it is a migratory bird, it only flies to Japan in the winter and can only be enjoyed during this season. It is rich in iron and has a rich flavor.
What you need to know to enjoy it
It is not enough for game meat to just be fresh. Immediately after it is caught, it is tough and still has a lot of blood, but aging for a few days enhances its flavor and aroma. Properly processed and managed game meat can be enjoyed at its best when eaten in season.