Game Meat Collection

Raw chicken cut into eight pieces

Woman holding platter with roast turkey

Wild game auction in Halles area in Paris, engraving, 1887
France, 19th century. The wild game auction in the Halles area in Paris. Engraving, 1887

Roast quail wrapped in bacon, with vegetables, on plate, close-up

Partridge served in its cooking liquor and topped with slices of porcini

Brushing pieces of poultry with a herbal marinade

Threading chicken strips onto pair of skewers

Two small plucked quails next to large Guinea fowl, close-up

Slices of smoked venison

Raw skinned wild rabbit

Roasted goose in a roasting pan

Raw Wood Pigeon (Columba palumbus) and breast

Sicilian marinated quail with capers, almonds, mixed herbs

Whole fresh wood pigeon

Venison carpaccio served with watercress on white plate

Grilled duck served with deep-fried potatoes on a plate

Raw Guinea Fowl

Raw skinned rabbit, close up

Roasted woodcock breast and legs served on a plate

Slice of game pie on plate, with lettuce garnish

Whole fresh partridge

Raw Grouse

Turkey breast being sliced with knife and carving fork, high angle view

Roasted partridge topped with bacon and served with vegetables and slices of pear, on wooden table beside knife and fork

Rabbit in cider with apples and vegetables, on a plate

Game pie

Dish of chicken livers with pasta, lemon and garlic, with a fork

Four partridges in a pan, one being turned using tongs

All Professionally Made to Order for Quick Shipping

"Exploring the Culinary Delights of Game Meat: From Winter Hunts to Exquisite Dishes" As winter sets in, hunters venture into the picturesque Persano reserve, capturing the essence of their expeditions on canvas. Raw chicken cut into eight pieces awaits its transformation into a delectable game meat dish, promising a burst of flavors. In the vast African wilderness, an African elephant forages amidst thorn bush savanna, reminding us of the diverse wildlife that contributes to game meat cuisine. A woman proudly presents a platter adorned with a succulent roast turkey, showcasing one of the most cherished and traditional game meats. Travel back in time to 1887 Paris as an engraving captures the excitement and allure surrounding wild game auctions in Halles area - a testament to its timeless appeal. A close-up shot reveals an exquisite plate featuring roast quail wrapped in bacon alongside vibrant vegetables - a feast for both eyes and palate. Indulge your taste buds with partridge served in its cooking liquor and topped with slices of porcini mushrooms - an elegant combination fit for any gourmet enthusiast. Experience culinary artistry as pieces of poultry are lovingly brushed with herbal marinade, infusing them with aromatic flavors before they hit the grill or oven. Embark on a sensory journey as chicken strips are skillfully threaded onto skewers, ready to be transformed into mouthwatering kebabs bursting with flavor. Marvel at nature's bounty as two small plucked quails stand beside their larger counterpart - Guinea fowl; each offering unique textures and tastes waiting to be explored. Savor every bite as you relish slices of smoked venison; tender morsels infused with smoky richness that transport you deep into forested landscapes where it was harvested from.