Solognac game kit

The hut where you treat your game is just a short step from your kitchen. From a rib roast of boar to a venison fillet, check out our festive recipes and our selection of equipment for game.

Florent and Ernest, our gourmet friends, product managers and big game hunting enthusiasts, share their game recipes that you can try out this festive season.

#1 Boar rib roast with red berries - by Ernest

game kit - cookery

“For four people, take a fine rack of boar of at least eight chops.

Baste with mustard, some freshly ground pepper and Provence herbs, and put in the oven at 100° for 1 hour 15 minutes to 1 hour 30 minutes.

Gently fry some shallots in a cast iron pan and cover with a full-bodied red wine, for example a Côtes du Rhône. Salt, pepper, add a bouquet garni and a few juniper berries, then reduce at low heat.

Once the wine has reduced enough, add three to five spoonfuls of blueberry jam, stir until well mixed, then leave to simmer for a few minutes.

Take the rack out of the oven and cut into chops. Add a little fresh cream to the sauce and pour over the chops. Sprinkle with a little sea salt and serve immediately.”

Reminder: boar must first be frozen then served well done to avoid any risks.

#2 Fillet of venison with red berries - by Florent

game kit - cookery

"For four people, take a fillet of venison of at least 900g

Start by immersing four leaves of green cabbage in a pan of boiling salted water for 10 minutes. Strain the leaves and immediately cover them with cold water. Then strain them again. 

Cut the fillet of venison into four pieces, salt, pepper and wrap each piece of meat in a cabbage leaf. Tie with a piece of string.

Heat up three spoonfuls of sunflower oil in a large casserole. Sear the pieces of meat in the cabbage leaves and leave to colour for 3 minutes.

Turn down the heat and leave to cook for 5 minutes, turning from time to time. Put the pieces of meat on a plate and cover with kitchen foil. Leave to rest.

Then, rinse the fruit (100g of blueberries, five bunches of gooseberries, five blackberries, 50g of blackcurrants) and separate the gooseberries. Deglaze the pan with 10 cl of veal stock and reduce by three-quarters. Add the fruit, bring to the boil, salt, pepper and turn off the heat. 

Cut the fillets into slices and cover with the red berry sauce. Serve with roughly mashed potatoes."

#3 How to sharpen your equipment

The secret is to have the right equipment for cutting and preparing game and to keep it in good condition. View our "How to" video about sharpening your hunting knives. 

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