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Call of the Wild

Ontario winemakers are serious masters of their craft, but they haven’t lost their sense of whimsy. Keep the festivities light by serving a touch of the unexpected in your guests’ wine glasses. Uncork an effervescent and fruity wine that complements the richness of roast duck.

 

 THE BEGINNER’S GUIDE TO GAME

Get the inside scoop on selecting the best game meats for entertaining with these tips from Peter Sanagan, owner-operator of Sanagan’s Meat Locker in Toronto’s Kensington Market.

 

CHOOSE YOUR FLAVOUR

If you’re new to eating game or prefer meats with a light, neutral flavour, try pheasant, partridge, rabbit or hare. Duck, venison, elk and boar have a gamier taste.

 

GO FOR FAT

Game found at a butcher shop is farmed. When buying, ask the butcher how the animals were fed: 100 per cent pastured or a mix of pasture and grain? The latter is better; game is very lean, and a diet supplemented with grain adds fat and flavour.

 

FEED A CROWD

You can make it more affordable to serve grazing meats such as venison, elk and boar by choosing a shoulder roast presented as a small plate before a traditional roast or made into a decadent meat sauce for a pasta course.

 

SANDBANKS SUMMER RED VQA

Prince Edward County winemaker Catherine Langlois honed her skills in the vineyards of Burgundy, France. Charming, bubbly and effervescent, this fruity wine is a delight when paired with duck. Serve chilled.

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OR MAYBE YOU FANCY A CLASSIC PINOT NOIR. IF SO, TRY...

FLAT ROCK PINOT NOIR

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