Taming Game

In past years, the fall season in restaurants seemed the most exciting for the number and variety of great game entrées. We’ve nearly licked the platters clean of pheasant with lentils, venison chili, rabbit with tarragon and mustard sauce, roast quail with polenta, and casserole of wild duck. But game is too good to leave only to chefs and hunters. With farm-raised game available to home cooks and a few simple cooking tips, no one should have to go out for great game dinners. A rabbit in every pot and venison in every freezer seems to us a very fine thing, indeed.