Coq au Vin
This pair of birds is a before-and-after like the venison rolls, and from the same source. Same moody lighting, same approach to framing and composition, same startling juxtaposition. I am not really sure what is going on in the background of this one. Is that white plumage trying to escape the fate of being slaughtered, plucked, and braised in Burgundy wine? And should the creature be comforted by the thought that in death it will return to the nest before being consumed by its hungry killers?
One commenter said of the venison shot that it is "provocatively somber." I gather she would say the same of this one, and yet I find both of them to be darkly comic as well. If pictures could talk, I think these would chuckle heartily and proclaim that it's good to be at the top of the food chain.
The New Complete Book of Cookery, (New York: Weathervane Books, 1970), 146. Photo by Ben Ericksson.