Butchery | Game | Game birds

Hen Pheasant plucked and not emptied ±1,5kg L'ATELIER DU LOUP

This plucked undrawn cock pheasant comes from wild feathered game, offering exceptional meat with delicate and refined flavors. Presented whole with head, wings and feet, this noble bird reveals fine and flavorful meat, particularly prized in haute gastronomie. Remarkably lean with only 0.28g of fat per 100g, this meat constitutes a privileged choice for light and nutritious cuisine, less caloric and less fatty than guinea fowl, while being less rich in sodium. The traditional PNVD (plucked not drawn) presentation allows chefs to entirely master the preparation according to their culinary requirements. Selected with high standards by Le Delas, this pheasant guarantees catering professionals an authentic product respecting the strictest sanitary standards for wild game. Culinary uses: Perfect for game roasts with forest aromatics, stuffed preparations with chestnuts or wild mushrooms. Ideal for seasonal dishes accompanied by sauerkraut, root vegetables or celery purées. Lends itself magnificently to casserole cooking, traditional salmis and game terrines. Excellent for autumn gastronomic menus, hunting banquets and authentic regional menus. Storage and preparation advice: ► Store in refrigerator between 0°C and 4°C ► Consume within 15 days of receipt ► Caution: possible presence of shooting projectiles ► Possible hematomas, inherent to wild game ► Draw and singe before preparation according to culinary rules ► Hang for 2 to 3 days to develop flavors

Wild Duck plucked and not emptied ±700g L'ATELIER DU LOUP

This wild mallard duck (Anas platyrhynchos) comes from wild feathered game hunted in France, offering exceptional meat with authentic and pronounced flavors. Presented whole plucked undrawn with head, wings and feet, this noble bird reveals dark red, firm and flavorful meat, characteristic of aquatic game. Less fatty than farmed duck, it constitutes an excellent source of iron, B vitamins, phosphorus, zinc and copper, providing nutritional richness and intense flavors. The traditional PNVD presentation allows chefs to entirely master the preparation according to their culinary requirements and maturation techniques. Carefully selected by Le Delas, your wholesaler at Rungis, this wild duck guarantees catering professionals an authentic product respecting the strictest sanitary standards for wild game. Culinary uses: Perfect for game roasts with forest aromatics, traditional confits or lacquered preparations with red fruits. Ideal for seasonal dishes accompanied by turnips, green peas or parsnip purées. Lends itself magnificently to casserole cooking, red wine salmis and feathered game terrines. Excellent for autumn gastronomic menus, hunting banquets and authentic regional menus. Storage and preparation advice: ► Store in refrigerator between 0°C and 4°C ► Consume within 15 days of receipt ► Caution: possible presence of shooting projectiles ► Possible hematomas, inherent to wild game ► Draw and singe before preparation according to culinary rules ► Hang for 2 to 4 days to develop flavors