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Personal Narrative: My Two Kitchens In Quebec During My Summer

554 Words3 Pages

I have been fortunate to work in two kitchens in Quebec during my career and know first hand their respect for and love affair with wild game. In fact one of the restaurants had an all game menu in the fall and it is where I cut my teeth as a Saucier and new graduate from French cooking school.
Cross the border into Ontario and the same menu would not be touched but the deeper you delve into Quebec the more game shows up on the menu like venison, rabbit, quail, partridge or wild boar.
Quebec also has a strong hunting heritage which definitely bolsters the consumption of game and if you know any hunters in Quebec you will sooner or later be gifted a hunk of moose, bear or venison for your freezer.
The complete Wild Game cookbook, written by

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