Sprinkle the game meat with the spices and the orange cubes. Mix the buttermilk, honey and fruit vinegar, pour over the game meat so that it is completely covered.
Note: This is a slightly milder pickle for game parts to be consumed soon, such as wild rabbit, chamois, but also parts or offal for short roasting.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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