ON FOOD: The thrill of the hunt: American chefs go wild for the seasonal flavors of Scottish game

ON FOOD: The thrill of the hunt: American chefs go wild for the seasonal flavors of Scottish game

In the loosest terms, game means meat and poultry that does not come from farm animals. But only a small fraction of what might be considered game is actually hunted. In fact, almost all the so-called game served in restaurants around the country is farm-raised, including quail, pigeon, pheasant, wild turkey and guinea fowl and also such large animals as venison and wild boar.

Increasingly, though, chefs are seeking truly wild game, mostly birds, for their menus. And the single source

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