It's no game
Why do so few restaurants feature game on their menu, especially when there is such a trend towards seasonal foods?
At the weekend I bought some wild ducks (dead, plucked and ready to cook rather than feathered, waddling and quaking) and they were fabulous - the breasts briefly fried and the legs poached long and slow in duck fat in a wok.
I've previously bought pheasant, partridge and venison from the same source - Mr Fish in the indoor market at the Bull Ring - and thoroughly enjoyed them.
Yet restaurant menus seldom feature such meats.
Is the British public reluctant to order unusual meats such as game? Are restaurant chefs unskilled in their preparation?
Either way, it's a pity because game birds (and wild boar and venison) are big in flavour and generally low in fat.
The season is almost over, but fingers crossed more restaurants feature such treats next autumn and winter.
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Paul Fulford - Features Editor Paul Fulford gives his verdict on the region’s restaurants.
Customer preference? Or what restaurants perceive it to be?
Had teal at St John's recently where they always serve game.
Good point, Clifford. Restaurants (especially corporate ones) do tend to play safe.
Never tried St John's - but it's on my list!