Deer:
Deer is available today not only in the hunting season. Young animals deliver best meat. It is darker than that of beef, has a thick fiber structure, much protein and little fat and connective tissue. Distinction is made of ground game birds. Both species are somewhat tough but flavorful intensive and pronounced as the flesh of animals due to their tissue.
Rabbit tastes at the age of three to eight months most granular. The meat of young animals is pink and gladly married white and Red Burgundians. In older animals are stronger and tannin betontere wines. Red Burgundy make good polenta with his powerful and intensely fragrant sauces.
The great red wines of the world may prove to the deer. Select the finer, feminine, less tannin-heavy wines to the female fellows. Just these wines can enjoy to the tender meat of deer attacked.
Pheasant can be paired with velvety-round white wines from the grape varieties Pinot Gris and Pinot Blanc in a pleasant harmonious way. Recommend Pinot Gris from southern Styria are particularly dense, smooth.
To the noble meat of partridges and Snipes like fine Pinot Noir, but also dense, creamy white wines bring the delicate structure of the meat and the subtle aroma of wild wonderful to bear.