Wild sport season is upon us, and we’ve put collectively this little cheat sheet for these of you who don’t know your biche out of your bécasse.
Animals
bécasse – woodcock
biche – doe, younger feminine deer
canard sauvage – wild duck
cerf – stag, older male deer
chamois – mountain goat
chevreuil – younger male deer
colvert – wild mallard duck
faisan – pheasant
gibier à plumes – may embody duck, pheasant or different wild birds
gibier à poils – may embody hare, boar or deer
grive – thrush
grouse – grouse
lièvre – hare
marcassin – younger wild boar
ortolan – a songbird just like a finch*
palombe – wooden pigeon
perdrix, perdreau – partridge
sanglier – wild boar
sarcelle – teal, a species of untamed duck
* the consumption of ortolan is now forbidden in France.
Cuts & Preparations
civet – stew, historically thickened with blood
crapaudine – grilled sport chook with spine eliminated
dos – again
gigue – haunch
noisette – a small, spherical piece
tourte – savory pie, usually made with flaky pastry
