RECIPES FROM THE WOODS: THE BOOK OF GAME AND FORAGE

Respected French chef and writer Jean-François Mallet has assembled 100 delicious recipes featuring game and foraged ingredients, such as chestnuts, dandelion leaves, nettles, and wild strawberries. Organized by type - furred game (venison, wild boar, hare); feathered game (partridge, pheasant, quail); mushrooms, herbs, and snails; nuts and berries - the recipes encourage readers to discover the pleasure of cooking game and wild foods. From sautéed venison with port and chestnuts to stuffed partridge with kale, these dishes bring the flavours of the woods directly into home kitchens.