Game on

Game offers a wide variety of rich meats: the feathered variety of quail, pheasant, guinea fowl and squab; the furred variety of hare and rabbit and the native game of kangaroo. Venison and wild duck also come under the aegis of game and all lend themselves to wonderful sticky sauces made from the bones and flavoured with fresh herbs. So why not be a little bit wild in the kitchen, banish the wintry chills and out some hearty game on the table. Read more...