Autumn is traditionally considered game season - but where does this tradition actually come from? And why do we mainly eat game in the fall, even though most of the meat today comes from farms? A culinary journey through the history of game dishes.
The history of game consumption is closely linked to the cultural development of mankind. In medieval Switzerland, hunting was a strictly regulated privilege of the nobility. While the common people had to make do with domesticated livestock, deer, roe deer and wild boar adorned the tables of the ruling classes. Autumn hunting had a practical background: after the harvest, the fields were free for hunting, the animals had had an optimal diet over the summer and the cooler weather made it possible to preserve the valuable meat.
From a struggle for survival to a delicacy
The journey of game from a vital source of food to a prized delicacy is a story full of change. In the Stone Age, our ancestors hunted out of sheer necessity. In the Middle Ages, hunting became a privilege and a status symbol. Poaching was considered a serious offense against the authorities and was punished accordingly. A sophisticated game cuisine developed in the kitchens of the aristocratic houses, the influences of which can still be found in traditional recipes today.
«The romantic idea of freshly hunted game from local forests rarely corresponds to reality today»
The modern reality behind the tradition
The romantic notion of freshly hunted game from local forests rarely corresponds to reality today. In Swiss restaurants, only a small proportion of the game served actually comes from local hunting. There are many reasons for this: the strictly regulated hunting quotas in Switzerland cannot meet the increasing demand. In addition, the catering industry needs planning security, which traditional hunting cannot offer.
Today, the majority of game comes from professional farms, mainly in Austria and Germany. These farms guarantee constant availability and consistent quality. This may sound strange to purists, but it meets the requirements of modern gastronomy.
Tradition meets modernity
The method of preparation has changed considerably over the centuries. In the past, game was marinated for a long time - not only to enhance the flavor, but above all to preserve it. Strong spices were often used to mask a gamey flavor that might be too intense. Modern cuisine takes a more subtle approach. Today, the focus is on the natural taste of the meat and gentle cooking methods. The heavy, strongly seasoned sauces of the past have become lighter, aromatic accompaniments.
The cultural value of the game season
Even if the general conditions have changed fundamentally, even if you could actually eat game all year round thanks to the farms, the tradition of the autumn game season persists. It is more than just a gastronomic custom - it connects us with our history and the natural rhythm of the seasons. For many people, the first game meal in the fall is as much a part of their cultural identity as the first asparagus in the spring.
Preserving our heritage
The autumn game season is a fascinating example of how culinary traditions evolve over centuries and yet retain their essence. Even though the majority of game today comes from farms, the seasonal component remains a cultural heritage. It reminds us of a time when the availability of food was still closely linked to the natural rhythm of the year.
