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Downsizer Forum Index -> Recipes, Preserving, Homebrewing

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Mistress Rose

Joined: 21 Jul 2011
Posts: 16235

Posted: Tue Feb 11, 25 8:50 am Post subject:
I am thinking of buying some haunch for roast this week. About the same price as topside of beef where I shop. The stewing venison done in the slow cooker with veg and a stock including a bit of home made bramble wine and a drop of port is amazing.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9923
Location: Devon, uk

Posted: Fri Mar 28, 25 4:30 pm Post subject:
I can get venison locally that is very ethically sourced, and the prices are good compared to beef. Also they don't hang it too long, which is great as I dislike the flavour of 'well hung' meat.

Nicky cigreen

Joined: 25 Jun 2007
Posts: 9923
Location: Devon, uk

Posted: Fri Mar 28, 25 4:31 pm Post subject:
btw dinner tonight - pizza. hm sourdough base, hm tomato sauce (from home grown tomatoes natch) I bought the cheese and mushrooms

Mistress Rose

Joined: 21 Jul 2011
Posts: 16235

Posted: Sat Mar 29, 25 9:02 am Post subject:

Sounds good Nicky. I have some left over roast lamb and will be cooking that up with a leek. Not decided quite how the rest will go, but will see. My garden was a disaster last year, so all I got were potatoes, and they are finished now, so having to buy all veg. On the whole I try to buy as local as I can.

The butcher I go to is pretty good. They also do wild rabbit and do have some frozen goat meat too, although I haven't tried that.

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