Wild venison
We purchased a half of doe from the hunter. Their pretreatment is perfectly neat and clean.
Loin
Belly
We prepared three different flavour of marinade loins, then after few hours, seared surface and put them in baccum bags.
Soak the bags in a pot of low tempreture hot water.
Rosemary flavour
Juniper berry flavour with balsamic vinegar sauce
Soysauce flavour
mmmm....delicious!
by Kay