Thursday, 25 December 2008


The venison had been marinading in wine, stock, garlic, spices and vegetables since Sunday and had already been slow-cooked on top of the wood-burner for a good few hours before it was returned for it's final heat-through in preparation for it's much awaited consumption. It did not disappoint. The beautifully lean meat literally fell off the bone.It was accompanied by the wonderfully spicy 'blushing pears' that I made at the end of August and homemade beetroot and orange relish. Roast potatoes and celeriac mash added the final flourish. What a feast!

Félicitations au chef et à sa sous-chef!

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