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| Sunday 18th May 2008 |  | |||||||||||||
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Scotland Magazine section Scottish TastingsAll in the GameCHARLES MACLEAN AND A PANEL OF TASTERS GET THEIR TEETH INTO SOME SMOKED VENISON Venison – the dark, gamey flesh of the Red Deer – tended to be reserved for the gentry in days gone by. Deer forests were the provinces of kings; great hunts were organised by chiefs and nobles – such as that attended by the English traveller John Taylor in 1618, laid on by the Earl of Mar (accompan... By Charles MacLean from Issue 2 published on 5/6/2002 A different kettle of fishScotland Magazine editor Marcin Miller and a panel of tasters assess a selection of 10 smoked salmon Received wisdom has it that the very finest smoked salmon is Scottish. But how do you know which to buy from the enormous selection available? Generally speaking, salmon is presented in hermetically sealed packaging: this means that the usual senses used in purchasing food are negated. You can’t se... By Marcin Miller from Issue 1 published on 5/3/2002 |  | ||||||||||||
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