| Online: | |
| Visits: | |
| Stories: |
| Story Views | |
| Now: | |
| Last Hour: | |
| Last 24 Hours: | |
| Total: | |
Roast venison
In a further attempt to use up our stocks of food, we got this leg of venison out of the freezer last week and marinated it in our own home made wine for a day. The venison was part of a swap last year. We paid for it with a couple of joints of Tamworth pork. The venison was then roasted. We had it for main course when a couple of friends came over for dinner last week.
There was far too much meat for one meal. Venison sandwiches were on the menu for a couple of days afterwards but that only used a small amount of meat. I stripped it from the bone which was then used to make stock.
The stock is pink because we put into it the red wine in which the venison was marinated. Nothing wasted. Some of the venison has now found its way into 4 game pies made yesterday (more about that later) though we still have some of the meat to use up.
Until 2009 I was working in London, UK, but I gave it up to pursue a life of self-sufficiency. My aim is to grow or forage for all my food, produce my own power and live a healthier and greener lifestyle. I left London to return to my home village of Sunniside, near Newcastle, in the North East of England. I have a couple of plots of land there as well as the garden of my house. Our village is a commuter area for Newcastle but we are surrounded by countryside which we use for picking wild foods. My mission in life is to show that it is possible to live well without destroying the planet in the process. I am also keen to ensure knowledge of historic recipes and cooking is kept alive. I regularly try out recipes from old cookbooks using the food we have grown. I make videos about our progress and about how to cook home-grown foods. These can be viewed on www.youtube.com/jonathanwallace.
www.self-sufficientinsuburbia.blogspot.com
Source: http://self-sufficientinsuburbia.blogspot.com/2015/01/roast-venison.html
