11 Nov November 2005: It’s Game Time
No, no, not that kind of game. We’re talking about game birds, exotic meats, and all sorts of delicious feasts for the holiday season. Some might find us…odd…for not including a Thanksgiving turkey recipe in this month’s issue of Gastronomic Meditations, but that’s just a bit too dry for us.
Instead, we are exploring the succulent tastes of squab, game hens, quail, magret de canard (duck breast), and I even discovered a classic Scottish preparation for roast venison in my grandmother’s notes.
Don’t let the turkeys get you down. Step into our kitchen instead. Besides, our favorite wine columnist has quite a bit to say about the “globalization” of wine, and it is not to be missed. He’s a clever gent, that Alder.
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