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...thanks for including me whilst I wasn't around lads :) ..warm fuzzy glow feel and all that.

Actually do like giving it a go in the kitchen from time to time tbf ... not to Masterchef standard obviously... loin of venison with a port, blackberry and chocolate reduction was a recent, above average, attempt (not Cadburys Dairy Milk, Spurlock, you plum) ...:)
I'm a good cook and really enjoy it when I get the time.

I hope your venison was served rare :)
 
"Attempt" being the key word <laugh>

...I'm not bad though I say it myself ... one of my cousins (girl) studied Hotel Management at Uni and trained in professional kitchens as part of the course ...taught me quite a bit and it stuck ...came in very handy at Uni tbf.

My cousin has managed all around the UK but the one I missed out on was when she managed at the biggest hotel in Grand Cayman ... other members of the family went out there but me and the missus were just starting to get together at the time and things were a bit complicated ...largely because we were both married to other people..ah well :)
 
I'm a good cook and really enjoy it when I get the time.

I hope your venison was served rare :)

...not quite - the other half won't quite go there - but very pink - sealed with groundnut oil coz you can get it to a higher temp without burning, touch of the port to flambé and then a bit of French butter to get the nice caramelisation ...

Starting to get a bit peckish... :)
 
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...not quite - the other half won't quite go there - but very pink - sealed with groundnut oil coz you can get it to a higher temp without burning, touch of the port to flambé and then a bit of French butter to get the nice caramelisation ...

Starting to get a bit peckish... :)
Over cooked venison is a sin.

Can't say I've ever used groundnut oil tbh
 
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