Where have all the badgers gone?

Into our hungry stomachs is the correct answer, but there remain a few matters to be recorded here.

The badger came from Sinshu, the mountainous region in the central part of Japanese Islands. Monsieur Haruna has been looking for this for a couple of years. We were very honored to be seated at the table with such a precious food.

The game was served grilled and sautéed with red wine source. All of us were surprised to find the badger's fat was far lighter than we expected. Actually, it had no air of specific smell every gibier meat should have keep. When M. Haruna dissolved the body, he smelled the odor of nuts defusing fragrantly from the meat.

I am still holding slight doubt about what he says. Nearly a half century experiences of eating wild animals makes me understand that their meats have their own smell and tissue whatever species they belong to, and such specialties themselves enrich the pleasure of ours for having dishes whose materials are difficult to obtain in everyday life. Probably, he had marinaded it for a couple of days but has something special for pretending not doing so.

The red wine Li Yingjun prepared this night for competing with the badger meat was Grand Cru Saint-Émilion. I think his choice was correct, but one fault of it was taking too long to open fully the fragrance, and it did not go well with the easy-eating fatty meat. Stronger alcohol, Chinese Baijiu, for instance, might be balanced with it better.