2. Program
• Hunting in the Netherlands
• Game control units
• Hunting dogs
• Hunting License
• Recognition of game species
3. Hunting in The Netherlands
Season from 15th of August till 31th
of January
About 30.000 Hunters in Holland
4. Animals that inhabit open
Game reserves in which they
may be hunted in accordance
with legislation.
The hunting season depends
on the animal species.
Legislation is established
within each country
5. While one country may forbid
the hunting of a certain
species, it’s neighboring
country may permit it.
Trade is then generally
permitted provided that the
country of origin can be
proven.
6. Some game species are also
raised for their meat. These
animals are raised within
enclosures that usually closely
mimic the game’s
“ natural habitat.”
7. Some people are
against Hunting !!
But if hunting happens
regulated it’s more
natural than for example:
12. Game control Units
• Hunters co-operate
• Game counting
• Game control plan
• Biotopical improvement
• KNJV
13.
14. Hunting Licence
• Exam
– Theory
– Practical gun
• (buckshot and bullet)
– Gun safety
• Own hunting ground (min. 40 acre’s)
• Hunting Ensurance
15.
16.
17.
18.
19. Hunting Seasons
Rabbit 15 August - 31 January
Hare 15 October - 31 December
Pheasant (cock) 15 October – 31 January
Pheasant (Hen) 15 October – 31 December
Wild duck 15 Augus – 31 January
Pigeon 15 October – 31 January
Partridge Closed
26. Does game have a strong flavour ?
No, but due to these animals’ other
living habits and food, it does taste
different....
Game meat has a distinctive flavour in
comparison to similar cuts of beef or pork.
Game animals have lived in a natural
environment, found their own sources of
food, and have had a great deal of
physical exercise.
27. Exercise provides their muscles with better
blood circulation than their domestic
counterparts and also gives their meat a
different flavour.
Meat prepared on the bone has even more
flavour than a filet or steak cut from the
same animal; and for the traditional lover of
game, this is still the point of departure in
preparing these meats.
28. When eating game for the first time,
what kind would be a good choice?
If this is the first time you are eating game,
it might be best to start with a venison
steak. These products are easy to
prepare, do not have a highly distinctive
flavour, but are definitely recognisable as
game. Sauté some wild mushrooms along
with the venison and add salt and pepper
29. Game and wine
Combining wine with dishes is always a
matter of what kind of main ingredients are
used and what kind of preparation method
is applied. Traditional combinations for
game dishes are wines that are described
as full bodied, for example:
Rhône, France
Languedoc Roussillon, France
Barolo, Piemonte, Italy
St. Emilion, Bordeaux, France
Pomerol, Bordeaux, France
30. A very important element of a dish is
sauce!
The flavor of the sauce can make or
break the combination.
Here are some safe combinations:
31. Pigeon: Full bodied Burgundy wines, ripe
Bordeaux, Saint Joseph (Rhône) or
elegant Rioja (Spain)
Pheasant: Dry, full bodied white wines like
Australian or Californian Chardonnay. All
white Burgundy or white Rhône like
Hermitage. Soft red Burgundy like Volnay,
Pommard
32. Woodcock: Red Rhône like: Cornas,
Saint-Joseph and Gigondas. Shiraz from
Australia, Chili and Argentina
Wild duck: Wines from Bordeaux with a lot
of Cabernet Sauvignon in them or the
slightly rounder wines from the Saint-
Emilion area with more Merlot grapes in it
