Venison Carpacio

[saucisson]

I was half way through a reply and you updated

I'll try again

Dave

[saucisson]

If he shot it that morning, and skins it in front of you then you can do a fresh Carpaccio, with a hint of salt and smoke. Anything else, you need to know the exact provenance.

It's going right down the if it's raw would you eat it now route. If he wants it raw you can flavour it but it needs to be back on the plate in a couple of hours. Any longer and it needs curing.

I think.

So answer is: I can flavour your raw meat, but it will be raw neat, or I can cure it for you, in my own time.

Dave

[wheels]

Thanks Dave, that's along the lines that I was thinking - your reassurance that I'm not being daft taking this approach is much appreciated.

(sorry about cross posting )

Phil

[saucisson]

Not your fault Phil, I'm dead on my feet having helped chaperone ~120 7 year olds to the Oxford Mosque this morning and ~50 5 year olds on an excursion this afternoon. In retrospect I should not have been so generous with my time...

I spent this afternoon pushing the 5 year olds on 4 swings non stop for more than an hour at full pelt, while ensuring they all got a fair turn and no one got hit. My back will hate me tomorrow. I can feel it setting now

Catch you tomorrow,

Dave

[wheels]

Yes, but when the aching bones recover, or in 15 years time when the kids are doing their own thing, you'll realise that it was more precious than gold.