In the face of recent food supply chain “issues”, maybe this is the answer!
This is a post part of which has been sitting in my drafts for some time and for some reason, I only now get round to publication. This is not least with encouragement of Phil at Food, Frankly and my promise to do so last week. Being a person of my word (most of the time), here is the second volume of the rather graphic venison butchery episode. Be assured that this is somewhat more gentle than Volume 1: In the Flesh and covers making the most of the animal and preparing fine game stock and venison sausages.
Part of the reason I have not posted this so far is that I am not really a very good step-by-step recipe blogger, especially with images as I lack patience and photographic skills for this, and the processes involved very much need this approach. However, if going off on random digressions are…
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