Although we have plenty of home sourced meat, we do get venison from time to time. As neither of us have the ticket needed to sell it, we get to enjoy all the benefits or pass some on to family and friends as gifts. It also ties us over if we are between stock available in the freezer. And over time, we have developed a few recipes we enjoy with venison. So one recent evening was no exception. With many thanks to Hugh Fearnley-Whittingstall’s Meat cookbook, there is a particular flambé recipe we enjoy. That’s all fine until the flambé’s … Continue reading Ian Sparkles and the flambé.