Autumn is the season for game meat.
Culinary delights can be awaited that let us look forward to eat them every year.
But sometimes classic dishes need a new, innovative twist. That’s why I created a Sake cranberry cream sauce for a deer entrecôte with spaetzle, red cabbage and caramelised chestnuts.
My choice for that was the Kameman Genmaishu.
This Sake made with unpolished rice is characterised by wonderful roasted flavours, toffee and cacao notes that greatly combine with this dish’s flavours and tastes.