On Mon, 20 Sep 2004 00:42:16 +0200, Ian Hoare > said:

[]
] Agreed. We adore game, and it is to my great regret that it is much harder
] to find in France than in the UK. If you _want_ to serve fruit with meat

Hmm, surprised to hear that. I think it's just your neck of the woods, perhaps.
Certainly local game (chevreuil, deer, boar, various birds) is plentiful in
season here in Normandy, or we can get farmed venison and a wide
range of birds year round. There's actually a deer farm quite near here,
very good but naturally not up to the wild version.

] (and this applies in general, not just to game) then it's as well to
] remember that originally, the fruits used were not very sweet at all, and
] that the essential element they added was acidity, sometimes to mask the off
] flavour of over hung and badly killed meat. Like marinating in a classic red
] wine/red wine vinegar cooked marinade, the acidity would often tenderise as
] well. Redcurrent goes very well, and I often use it to make a classic Sauce
] Grand Veneur. If one avoids the trap of over sweetness, the acidity can help
] open up a whole range of different wines as a match - all this IMHO. I wish
] I had more experience with game.

Try not-too-ripe blackberries (bramble) sometime, very acidic and adds a lovely
flavor without being overly sweet.

-E

--
Emery Davis
You can reply to
by removing the well known companies