We're looking at a Deer for the Winter Moot, it worked well last year, any thoughts from those that came or are coming this year?
We butchered it and cooked it in numerous ways from hot rocks in the skin to Venison Wellington (very tasty)
I'm not sure of the costs but it worked well last year dividing it between those that participated, I think it ended up at about £10 each.
We're also planning on doing quite a bit fo other cooking and baking, Wayne and Beth from Forest Knights are there for a few days (Wednesday 19th - Friday 21st) to do cooking and baking workshops and activities, Andy the chef will be over from Ireland and he's eager to get cooking with whoever's interested.
Anyone got any requests ideas? It's a great opportunity to get advice and try new things...
We butchered it and cooked it in numerous ways from hot rocks in the skin to Venison Wellington (very tasty)
I'm not sure of the costs but it worked well last year dividing it between those that participated, I think it ended up at about £10 each.
We're also planning on doing quite a bit fo other cooking and baking, Wayne and Beth from Forest Knights are there for a few days (Wednesday 19th - Friday 21st) to do cooking and baking workshops and activities, Andy the chef will be over from Ireland and he's eager to get cooking with whoever's interested.
Anyone got any requests ideas? It's a great opportunity to get advice and try new things...