Jugged Aubrac doe

Alain Ginisty

Jar of 350g (1-2 persons) 11.50 €
32.86 € / kg
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The jugged Aubrac doe, a famous meal from Aveyron.

Warm up slowly during 10 to 20 minutes and serve with boiled potatoes or with boletus.

Comments : I buy the wild doe meat to local hunters from Aubrac. The selling of game meat is controlled by the State. Only a few doe are killed every year in order to control the doe population.

Composition :
Doe meat (neck, shoulder), red wine from Marcillac(AOC), mushrooms, chopped bacon, rind, onions, carrots, modified starch, game stock, salt, pepper, herbs.
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