Maker Β· Game
Pieter van Meel
Game that starts outdoors and ages in its own game chamber before being boned. At Pieter van Meel the entire chain stays in one hand, from the hunt to the panel-ready cut on your cutting board.
The story
Who's behind it
Pieter van Meel started in 1984 as a poulterer on the Centrale Groothandelsmarkt in Amsterdam, in the polder north of the city which has long been known for its poulterers. Since 2012, his three sons run the business: Thomas, Maurits and Wijnand. Over forty years later, there's a specialized game merchant that exclusively supplies catering, restaurants and professional kitchens.
Van Meel keeps the entire chain under its own management. They collect shot game themselves, age it and process it in house.
Ageing and origin
Shot game is collected and first goes into a conditioned game chamber. Then it is boned into steaks, loins, stewing meat and the rest. That hanging determines tenderness and flavour, and Van Meel does it under its own control.
The range follows the season. Venison and hare belong to autumn, wild duck and pheasant to winter. Most game comes from the Netherlands and origin can be traced per piece, so at the table you know where it came from. Alongside venison loin and hare fillet, the list includes legs, shoulders and carcasses, so you can use the whole animal.
In your kitchen
Put the origin on the menu: Dutch game, collected from the hunt and aged in its own game chamber. Name the animal and the season.
Spread the whole animal over several courses. The loin pink as a main, the leg and shoulder as a braise or civet, the carcasses for a stock as the base of your sauce. That way you get margin from one delivery and keep waste low. Order in time: the game comes by season, and with two days' lead time you plan your menu a week ahead.
Chefβs tip
Besides the noble cuts, ask for the carcasses and shoulders too. The venison carcasses and duck carcasses make a dark, concentrated stock for your whole game menu. That way you earn from the whole animal.
How to use it
Ideas for your menu
Venison loin, brief searing
The boneless loin seared pink, let it rest, slice thin. Little work, and it suits a signature dish on the autumn menu.
Hare pepper from the leg
Leg and shoulder slowly braised in red wine and game stock. Keep the loin fillet separate for a second, lighter course.
Wild duck, whole
Whole roasted or breast alone pink, carcass along for the sauce. From the hunt or the decoy, depending on what you're after.
Roasted wood pigeon
Whole and oven-ready. Brief and hot, breast pink, on a plate with winter vegetables and a splash of your own jus.
For your menu
βDutch seasonal game from Pieter van Meel, collected from the hunt and aged in its own game chamber in Amsterdam.β
Products from Pieter van Meel
What we carry from this maker
Haas bout poulet ontdooid
Houtduif heel panklaar
Prices and availability are in the portal. Become a customer or log in to order.
Taste it in your own kitchen
Book a no-obligation tasting with Niels and taste it for yourself.