Butchery | Ready to cook | Game roasts

Doe roast nature ±700g MAITRE JACQUES

This plain venison roast is made from carefully selected game meat, known for its tenderness and deep flavor. Crafted from lean, fine-textured cuts, it showcases the rich, dark red flesh typical of hind deer. Unmarinated and without garnish, it highlights the natural character of wild game. Supplied in a ±700 g piece, ready to cook and suited for foodservice. Selected by Le Delas. Culinary uses Ideal roasted in the oven or seared in a casserole to retain tenderness. Best served with a red wine, berry or mushroom sauce. Pairs well with root vegetables, celeriac purée or a wild mushroom sauté. Suitable for seasonal menus, festive meals, or autumn-winter dishes. Storage and preparation advice ► Store between 0 °C and +4 °C ► Remove from fridge 30 min before cooking ► Recommended cooking: medium rare ► Let rest after cooking before slicing

Deer roast filled with figs and duck foie gras ±950g MAITRE JACQUES

This venison roast combines the bold flavor of wild game with the sweetness of figs and the richness of duck foie gras. Evenly stuffed for consistent cooking, it offers a refined balance between the dense venison meat, fruity fig softness, and creamy foie gras. Supplied in a ±950 g piece, ready to cook and suitable for foodservice. Selected by Le Delas. Culinary uses Ideal as a festive main course or for an autumn-themed menu. Roast in the oven or braise in a casserole, paired with a berry sauce, roasted vegetables, celeriac purée, or chestnuts. Perfect for holiday meals, plated service or gourmet buffets. Storage and preparation advice ► Store between 0 °C and +4 °C ► Remove from fridge 30 min before cooking ► Recommended cooking: oven or braised, medium rare ► Rest before slicing for best texture