This is a notice to restaurants all over Japan who want to sell gibier in their stores, or who already sell gibier.

Our company handles wild game of small deer called muntjac, which lives in the Chiba Boso area. Chiba Boso's warm climate allows us to provide high-quality muntjac meat throughout the year. Our company, Chiba Gibier Forest (license number: 2021-1), handles everything from catching to butchering.

There is not much difference in the flesh quality of Chiba muntjacs depending on season, sex, or individual. The meat is almost entirely red, with a slightly lighter flavor than sika deer, and the meat is softer, so I think it is a food that even beginners of wild game can eat with confidence. When you let the meat rest, it develops a rich flavor similar to lean tuna or mallard duck.

Even adult muntjacs are small, so the carcass of one whole animal weighs about 4 to 6 kilos after skinning, gutting, and removing the head and hooves. It's relatively easy to cook a whole bone-in thigh, and it's large enough to be roasted.

Our muntjac is basically provided as a whole carcass with the skin removed, internal organs removed, and head and hooves removed. Our muntjac is a gibier that can be used for Japanese cuisine, French cuisine, Italian cuisine, Chinese cuisine, BBQ, and all other types of cuisine. We have received favorable reviews from the restaurants we do business with. Please try.

In addition to muntjac, we also handle wild boars, raccoons, civets, etc.

Contact us from here

Please contact us via email or the note inquiry form. We look forward to hearing from you!