Autumn and winter are the perfect seasons for eating game. The hunters leave for us and we can enjoy the pheasants, deer, rabbits and hares. Fortunately, people in the Netherlands adhere to the law, so that they cannot just be hunted at random. Only the surplus of game is shot. And delicious meals can be prepared from it. Such as venison steak with cranberry sauce or saddle of hare with red wine sauce.
Hunt
The seasons for hunting are autumn and winter. Hunting is then only allowed if one is in possession of a hunting license. This requires a course of approximately one year, complete with an exam. You must also be a member of the Wildlife Management Unit. That’s the local hunter’s association. They can help you obtain your hunting certificate and a firearms license. In addition, one must be over 18 years old, have respect for flora and fauna and have the opportunity to hunt. Five game species are hunted in the Netherlands: the wild duck, the wood pigeon, the pheasant, the rabbit and the hare.
Hunting out of season
Wildlife management controls the large ungulates. The Nature Conservation Act ensures that Fauna Management is granted an exemption or dispensation to shoot large ungulates out of season. The wild ungulates (deer and boar) are ‘managed’. Hunters maintain the population because these animals have no natural enemy. Hunters are not allowed to hunt in protected natural areas.
So we can enjoy the game that is served to us in the shops and restaurants with peace of mind.
Saddle of hare with game sauce, sweet beetroot and mashed potatoes
Hare
Ingredients
- 2 backs of hare
- 1 tablespoon of tomato paste
- 1 leek, 1 carrot, quarter celeriac, 1 onion
- butter
- 2 dl red wine
Preparation
Cut the vegetables. Fry the saddles of hare in butter, about 5 minutes. Fry the vegetables, add the red wine and the saddles of hare. Let it simmer for about 30 to 40 minutes.
Juniper sauce
Ingredients
- 4 juniper berries
- 20 grams of dark chocolate
- 5 tablespoons of olive oil
- 2 slices of gingerbread
- 1 bay leaf, 1 cinnamon stick, 3 cloves
- 100 grams of sugar
- half liter of red wine
Preparation
First put the red wine in the pan with the sugar. Then add the chocolate and let it melt. Add the pieces of gingerbread and the herbs. Keep stirring well. Let the alcohol evaporate completely and reduce the sauce a little. Serve it with the hare’s backs.
Sweet beets
Ingredients
- 500 grams of beets from the greengrocer
- 1 onion
- salt, pepper, 1 teaspoon of sugar and a dash of soy sauce
Preparation
Chop the onion and fry it in some butter. Cut the beets into thin slices. Add the beetroot to the onion and add salt, pepper, sugar and soy sauce. Simmer for a while and then you can serve them with the saddle of hare.
Mashed potatoes
Ingredients
- Two to three kilos of floury potatoes
- salt, butter, milk and Worcestershire sauce
Preparation
Peel the potatoes and cut them into small pieces. Boil the potatoes in plenty of water with salt. Remove them from the pan and mash them. To make the puree smooth: add a splash of milk and some butter. Add flavor to the puree by adding a splash of Worcestershire sauce. Mix everything into a delicious puree.
Venison and sweet potato mash with choice of two sauces
Venison steak
Ingredients
One steak per person and butter or oil
Preparation
Heat the oil or butter and fry the deer steaks. 2 or 3 minutes each side, depending on your taste.
Sweet potato puree
Ingredients
- 5 large sweet potatoes
- a cup of broth
- 1 teaspoon of lemon juice
- milk, butter and salt
Preparation
Peel the large potatoes and cut them into small pieces. Boil them in plenty of water with salt. Remove them from the pan and mash them. Add some milk and butter and some lemon juice.
Cranberrysauce
Ingredients
- 100 to 150 grams of fresh cranberries
- 75 grams of sugar
- olive oil
- small onion
- some balsamic vinegar
- coriander seeds and peppercorns
- 200 ml of stock
- sprig of rosemary
Preparation
Fry the and add the cranberries, sugar and stock. Add the sprig of rosemary and let it thicken for about 10 to 15 minutes. Remove the sprig of rosemary and season the sauce with some salt and pepper and some balsamic vinegar.
Red wine sauce
Ingredients
- 2 shallots
- 1 clove of garlic
- olive oil
- 2 sprigs of thyme and a bay leaf
- 400 ml of red wine
- 400 ml meat stock
- 100 grams of ice-cold butter
Preparation
Heat the olive oil and fry the chopped shallots and garlic clove in pieces. Then add the two sprigs of thyme and the bay leaf. Then add 400 ml red wine and 400 ml meat stock and let it steep for about 20 minutes. Then cut the butter into cubes and stir them into the warm sauce. Let it simmer until you find the sauce thick enough.
Enjoy your meal!