BUSH TO BANQUET Rick BichelOMG this came out great, such a simple recipe, but restaurant quality! I used a piece of backstrap from a velvet fallow buck, hung for a week and then wet aged for 3 weeks.METHODHeat oven to 220 C. On baking paper on a tray, place small piles of parmesan, ensuring plenty of space between each...
Do you want to get the last Australian Deer news, events, updates & competitions directly to your inbox?
Enter your name & email below and we'll make sure you're the first to know!
