The farm just delivered 2kg of fresh venison. The low cholesterol, low fat meat with a woody fruity flavour that can't be compared to beef. Just in time for Christmas Day lunch. What a chunk of protein.
We also got a kilo of frogs legs just to make up the minimum order amount. Haven't decided how to prepare it.
(1) Stirfry with dried red chilies to have with porridge or
(2) Braised in herbed brandy butter sauce paired with crusty french bread?