GOOSE, VENISON, QUAIL
Although often bred rather than hunted, the three most popular game meats served up in the region’s restaurants are goose, venison and quail. Goose is a real favourite with the Chinese, either roasted or as a core ingredient in many classic dishes. In the West, goose is associated with feasts and religious holidays, as well as being a common ingredient in game pies.
Cooking wild goose presents chefs with the problem of judging a bird’s age, for this reason, many recipes call for slower clay pot-style technique or methods that retain the juices, like wrapping in bacon. At about 5-6kg, this versatile bird is much larger than a duck and just as rich in taste.