Wild Game Cuisine

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

A return to the natural, rich flavors of wild game need not mean
campfire meals. Politis brings an appreciation for fine dining and a
respect for presentation to his fascination with game.

He favors wild game over domestic animals because of the greater
“character and complexity” of their flavor and texture, their low
fat content, and the minimal need to add supplemental sauces and
seasonings.

The book includes recipes for preparing game birds (duck, pheasant) and
some big game (caribou, venison, bison, elk, antelope, boar, ostrich).
There’s also information on tenderizing, trussing, deboning, and other
kitchen skills, along with recipes for marinades and a wine guide.

The recipes are of the upscale meat-and-veg type, with an emphasis on
fresh vegetables and on styling to achieve a beautiful presentation. The
attractiveness of game on the dinner table is beautifully illustrated by
Gary Sturts’s 35 full-page color photos.

Wild Game Cuisine will receive a warm welcome from those who treat
eating as recreation and who are therefore open to food adventures. Most
hunters will dismiss it as too fancy and too trendy.