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Article: The flavours of fall: game: one of the sure signs of autumn in Switzerland is game on the menu. Swiss News looks at where the meat we eat comes from and suggests a recipe for venison stew.(Expat Advice)
- Article from:
- Swiss News
- Article date:
- September 1, 2003
- Author:
CopyrightCOPYRIGHT 2003 Swiss News. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Steaks and roasts carved from deer, boar, chamois, and hare are part of Swiss cuisine from mid-September until December. During this season, the Swiss eat 4,000-5,000 tons of game, which averages around 600 grams per person per year. Only 20 per cent of the meat is local. The rest is imported, some from Hungary, the Czech Republic, and other Eastern European countries and some from New Zealand and Australia.
Most of the game served in Swiss restaurants is actually shot by hunters, not raised by farmers. Roe deer, for example, called Reh in German (chevreuil in French, capriolo in Italian) cannot be kept on a farm. Nor is anyone doing a roaring trade in homegrown ...