Tag Archives: meat

Duck Confit and Puy Lentils

April 14th, 2011 Duck Confit is a very traditional, French, method of preserving duck (probably dating back hundreds of years). It’s thought that this type of preservation originated in Gascony. The duck legs are first, salted with the addition of … Continue reading

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Venison Pie

March 26th, 2011 Venison is the meat from all types of deer irrespective of whether they are farmed or hunted. In this country, deer are not intensively farmed – they live outside with very good grazing (I can’t speak for … Continue reading

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Theobalds

November 11th, 2010 I’ve just been to the butcher, Theobalds (McKanna Meats Ltd.), for some osso buco. My friend Oli introduced me to this butcher’s shop, over ten years ago. I wanted to cook some ox tail, which was hard … Continue reading

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