Game season
Game season is one of my favorite culinary times of the year. Those rich, distinctive flavors are a perfect match for fall and winter. And every year, it's a pleasure to expand our selection of game meats.
Traditionally, game season runs from mid-October through the end of January. In the Netherlands, hunting seasons vary by species. Male pheasants, wood pigeons and wild ducks may be hunted through January 31. The wild duck season opens on August 15, while pheasant and wood pigeon season begins on October 15. Female pheasants and hares may be hunted from October 15 through December 31, although hare hunting is closed year-round in the provinces of Groningen, Limburg and Utrecht. There is currently no open hunting season for rabbits. Roe deer, red deer and wild boar are not subject to regular hunting seasons; their populations are managed through wildlife management programs.
Get inspired by everything game season has to offer on this page.
To celebrate game season, enjoy 20% off our entire selection of game meats this week!
Bert-Jan Lantinga
Game bestsellers
Game meat has never been more accessible
Game season is a time of culinary tradition and craftsmanship, but the history of eating game goes back much further than today's kitchens. Once upon a time, game was a privilege reserved for the nobility, and hunting was a status symbol among the elite. Only those who owned land and held power were allowed access to hunting grounds. Venison, pheasant, hare and other game meats graced the lavish tables of castles and country estates, often served at grand feasts.
Over the centuries, game remained something special, something you wouldn't eat just any day of the week. It was a luxury, a gift from nature that deserved to be treated with respect. This status helped game earn an increasingly prominent place in traditional European cuisine.
Today, thankfully, game is no longer reserved for the nobility. While hunting laws in many countries are strictly regulated to protect wildlife, game meat is now more accessible than ever. Yet it hasn't lost its charm. Its intense, full-bodied flavors and often traditional preparation methods still make game a favorite for special occasions, especially during the fall and winter months when game season is in full swing.
At our butcher shop, we take pride in keeping this centuries-old tradition alive. We carefully select our game meats, available in our webshop, so everyone in the Netherlands and Belgium can enjoy the rich heritage of game season at home. Whether it's a classic dish like hazenpeper (Dutch-style braised hare stew) or a festive meal featuring venison steak, game always brings a little piece of history to the table.
Wild game birds
Canard à l'Orange
Canard à l'Orange is a classic French dish that combines the rich flavor of duck breast with a sweet and tangy orange sauce. It originated in French cuisine and has been considered a true delicacy since the Renaissance. In this recipe video, Chef Ruben Meijboom takes you through every step of preparing this famous dish at home. His clear instructions make cooking Canard à l'Orange even more enjoyable, so you can bring this culinary classic to your own table.
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