Thread: Venison
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Default beef was Venison

graham > wrote:

> I think we ought to change the subject, don't you?

Oh, yes. Definitely.

How about... on Thursday we took delivery of the first tranche of the
1/4 hereford cow we were privileged to buy from a friend who only
slaughters one each year. Organic, grass-fed, properly hung, and cut to
my specifications. We had our first taste of it on Friday, something
I've never done befo 2kg sirloin roasted on the bone. It's wonderful.

Only regret is that most of it is still in their freezers until we can
get the wiring to the garage sorted and put a chest freezer in :-(


Think of it as evolution in action.