Brie Sadwich
Ojeen

The key is to buy specific cuts for specific dishes and be firm with your butcher. Opt for tender cuts from the inner haunch muscle if you fancy steak and use neck fillet or shanks if slow cooking. And deer mince makes for a very good gamekeeper’s sandwiches.

Wild salmon is a real treat and rivers in the British Isles are seeing more and more of them. If you can’t find wild salmon there are some good farmed fish on the market, but bear in mind they probably won’t be able to match the flavour.

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  • Ojeen
    Oliver Forman
    March 26th, 2014

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  • Ojeen
    Jack muchik
    March 26th, 2014

    In hac habitasse platea dictumst. Aliquam erat volutpat. Aenean lectus quam, suscipit non venenatis a, dignissim id urna. Phasellus aliquam id nisl sit amet venenatis.

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    • Ojeen
      Sam john
      March 26th, 2014

      Vestibulum euismod, libero sed accumsan tincidunt, lectus augue faucibus arcu, at venenatis lacus nisl et erat. Interdum et malesuada fames ac ante ipsum primis in faucibus.

      In hac habitasse platea dictumst. Aliquam erat volutpat. Aenean lectus quam, suscipit non venenatis a, dignissim id urna. Phasellus aliquam id nisl sit amet venenatis.

      Reply
      • Ojeen
        James Obero
        March 26th, 2014

        Vestibulum euismod, libero sed accumsan tincidunt, lectus augue faucibus arcu, at venenatis lacus nisl et erat. Interdum et malesuada fames ac ante ipsum primis in faucibus.

        Reply