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cook Culinary Game meat game processing Hunting game Partridge Wine & Game

September 15, 2026

Partridge in creamy mushroom sauce

A refined game dish with tender partridge, fried mushrooms and a creamy sauce with shallot, thyme and a dash of cognac or armagnac. Delicious with…

Didier delaruelle

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cook Culinary Game meat Lifestyle Outdoors Rabbit Wine & Game

April 20, 2026

Recipe: Fire-cooked Rabbit with Spring Asparagus

At Wild Van Vuur , cooking does not start in the kitchen, but in the field: with respect for the animal, the season and the…

Didier delaruelle

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cook Culinary Game meat Lifestyle The hunt Wine & Game

August 27, 2025

Wild Duck by André Gerrits

A delicious winter dish: wild duck, fried in carcass, served with bitter lettuce, beet barrels and pickled blueberries. Serves 4 (Halve the amounts for…

Didier delaruelle

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cook Culinary Wild boar Wine & Game

April 2, 2025

Smoked wild boar shoulder with sweet-sour lacquer and red wine risotto

This dish brings together the intense, robust flavors of venison with the refined creaminess of a risotto. The wild boar shoulder is first smoked on…

Didier delaruelle

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cook Culinary Wine & Game

April 2, 2025

Cordon Bleu with Coppa and Roquefort

This rustic dish has a special background. According to tradition, the schnitzel – and therefore the cordon bleu – was originally an imitation of an…

Didier delaruelle

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cook Wine & Game

April 1, 2025

Recipe Char siu

What is Char Siu? Char siu is a specialty from Hong Kong and Cantonese cuisine. The name literally means "fork roasted" and refers to the…

Didier delaruelle

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Game meat Video Wild boar Wine & Game

March 16, 2025

Wild boar köfte with fresh Naan bread and Fire Roasted Salsa

Belgian chef Martijn Gobert of WouWou, a unique location for private parties and workshops, prepares a Wild Boar Köfte with fresh naan bread and fire-roasted…

Didier delaruelle

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Culinary Wine & Game

January 2, 2023

The delicious and honest flavors of game & wine

Wine & hunting: 2 passions, 1 wholeThe gastronomic world is one characterized by a constant evolution ofscents, tastes, textures and techniques in a relentless search…

Nickolay

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