What's-on-my-plate?

Night by night, draws on this monotonous cycle of culinary obligation... everyone has to eat, may as well enjoy it.

Wednesday, December 06, 2006

Roast Deer

A fallow from on Mt Oxford. I boned out the left forequarter, trimmed it up nice and lean, then rolled it with plenty of garlic, rosemary and thyme. Cooked until crispy around the edges, yum!



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