Pigs in blankets are fairly traditional Christmas fare but we regularly eat a variation which instead of sausages wrapped in bacon are little parsels of pheasant or partridge wrapped in bacon. My children helpped me prepare them for a family Christmas get together earlier this week.
Friday, 16 December 2016
Wednesday, 14 December 2016
After the last post about the load of quince we collected they have all been turned into delicious jelly and I've also spent a week in the woods eating venison, pheasant and squirel.
Some of the quince jelly we made.
A Chinese water deer, pheasant and squirrel ready for dinner.
French dressed loin of venison with veg roasted in one of our ground ovens.
Tucking into roast squirrel.
Some of the venison I took home was further butchered and these rump steaks were marinated overnight and fried to make the most awesome steak sandwich.
Part of last Thursdays breakfast for a group of students in Riddy Wood Chinese water deer liver and lots of boiled eggs