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Non-Cattle Specific Topics
Recipes & Cooking
Venison
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<blockquote data-quote="alisonb" data-source="post: 1046983" data-attributes="member: 13050"><p>Thanks guys <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big grin :D" loading="lazy" data-shortname=":D" /> </p><p></p><p>Sky - I'll try the shepherds pie thing, anything special I should do?</p><p>Deepsouth - do you crumb the meat or just season and fry?</p><p></p><p>The carpaccio turned out fine. Rolled it in coriander, black pepper and rosemary and then seared briefly it in a little olive oil. Wrapped it in cling wrap and chilled it in the fridge for an hour and then sliced it really thinly. Served it on a platter with rocket leaves, halloumi, olives, cherry tomatoes and toasted ciabatta, drizzled with olive oil and balsamic vinegar.</p><p></p><p>Will probably try a roast this weekend.</p></blockquote><p></p>
[QUOTE="alisonb, post: 1046983, member: 13050"] Thanks guys :D Sky - I'll try the shepherds pie thing, anything special I should do? Deepsouth - do you crumb the meat or just season and fry? The carpaccio turned out fine. Rolled it in coriander, black pepper and rosemary and then seared briefly it in a little olive oil. Wrapped it in cling wrap and chilled it in the fridge for an hour and then sliced it really thinly. Served it on a platter with rocket leaves, halloumi, olives, cherry tomatoes and toasted ciabatta, drizzled with olive oil and balsamic vinegar. Will probably try a roast this weekend. [/QUOTE]
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Venison
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