Quote:
Originally Posted by Andrew Sacco
You might wanna pass on the Ethiopian venison then Craig. It's some substantial work, but worth it. I like simple too, but then again it's been 20 years since I put pheasant breasts in cream of mushroom soup.
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I wanna try the curry this weekend and maybe get some treerats next week for Brunswick stew very shortly thereafter .
A cousin was in the shop today telling me he had planned on inviting me today for a rabbit hunt but the snow this week kinda messed that up . So if he gets back to me in the next couple weeks and I can get a couple rabbits I wanna try them venison and duck breasts in the Colonial Williamsburg game pie .
https://www.justapinch.com/recipes/m...ms-tavern.html
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