With the season now under way, it is good to see all the articles promoting Taste of Game and the variety of recipes published.
However, I feel it would be better served by the chefs involved and the photographs showing the dishes that look as if they have been cooked. There is nothing better than slow-cooked partridge, pheasant and so on — the modern idea seems to be to serve game still in raw state, which can not be healthy. I wonder how many consumers would agree with me. r. stubbs, by email