FEELING sad that it’s the end of the season? Still wish you were out in the field in front of a peg, taking in that fine, fresh country air and preparing to execute the perfect shot? Fear not, I have an excellent solution to cheer you up. Dive into your freezer, dig out this year’s bag and cook up a hearty, flavourful, delicious and nutritious feast.
This month I take you across the world with recipe ideas inspired by the cuisine of Spain, France and Argentina to show you how versatile the flavour of game meat can be. From fiery spices to fresh green herbs or fruity, acidic
