Last week I was summarising my experience of plucking and cooking feathered birds: pheasants and partridges.
This week I took on a slightly heavier adventure and butchered a muntjac deer, which is one of the smallest deers in the country. The one I got was ~ 7 kg, but they don't seem to get bigger than 9-10 kg.
Continue reading...
The rest of this edition is available to paid subscribers.
