During the hunting season (the months of October, November and December), game (French = gibier) is plentiful on the menu in Ardennes restaurants. Common dishes are wild boar ( = marcasin), venison (= cerf) and roebuck (= chevreuil). Only the wild boar can be found on the menu throughout the year. Because they occur in large numbers, and cause too much damage to the crops and fields, the hunt for wild boar is always open.
As poultry (= volaille) one often uses partridge, pheasant and quail. Also with rabbit (= lapin) and hare (= lièvre) one prepares in the whole region delicious dishes, sometimes combined with foreign products.