“True wild game has the appeal of rich, variable flavour, thanks to its mature age, free exercise and mixed diet.” McGee on Food and Cooking Late autumn has always been associated with wild game hunting. The cooler days and evening frosts prevent the carcass from putrefying as it is left to hang, mature and tenderise. Harold McGee […]

via Wild venison stew with sweet chestnut dumplings — Master in the Kitchen

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