Great meat made easy

The simplest and fairest definition is: everything harvested from their natural habitat

Hunting seasons cross each other. Hare may be shot from October 1 until May 10th, while wild boar may be shot all year long (we are not talking about the Netherlands).

That can not be said with words: there are many species of wild and many kinds of flavors.

Who wants a real taste of wild goes for hare. But the assumption that wild boar has a very strong taste is a misconception.

The best way to describe it: try yourself. Remember to add as little as possible with the meat you bought. Taste of the wild meat is really nice of itself!

Nonsense: Milk must be fresh, fish must be fresh, for example, you can not freeze mussels, because they will no longer be edible.
With wildlife it’s different: it’s not a problem if wild is frozen. Even the best cook will not taste a difference. If of course it’s done properly, like Vogely.
That’s why Vogely supplies wildlife all year long

About the Deer: Did you know there are 40 different types of deer, ranging from the Chilean poetoe (38cm) to the famous Canadian moose of almost 2.5m high and up to 800kg weight!

A cow is always a calf and a calf is always a beef, but a beef does not have to be a calf. A calf is a bovine kid younger than a year. The meat we know as beef comes from a bull not older than 6 to 7 months.

The Partridge name derives from the Latin name Perdix. Perdix was the son of Pallas Athena, who saved his life by changing him into a bird; The Perdix .of; Partridge. It was Pallas’s intention that Perdix would not become a high-flyer and that did not matter, because indeed; partridges are not high flyers!
Perdix is actually a good example of an onomatopoeia; The name of the animal sounds the same as the sound that the animal makes; Perrrr I …