Thread: field butchering

Originally Posted by R93

It's pretty good and once it has gone brown it is ready and stops you overdoing it. Helps with flavour as well.

I sometimes do heart and leg steak crumbed when I feel like a change.

If I do it in a fry pan, deglaze with a delicious red wine, add some cream and spicy plum jam and cornflour to make a nice sauce. Not healthy but friggen yummy

Some fruit goes really well with venison I reckon.

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You better bring some in May!