Thread: Confession time

I think part of the problem is that in general terms our palates have become accustom to the bland flavors of supermarket/ processed protein.

Most people can no longer cope with milk that's straight from a house cow, bacon that has been sourced from a pig that hasn't lived on concrete and fed milk and cured the old way.

I doubt if many would like roast chicken from someone's backyard hen house.

I know several non rural people who can't even cope with the smell of a roast mutton cooking.

Venison definitely needs to be looked after from the moment it is harvested until it is served, however many may now need to reacquire a taste for game to enjoy it.