More good news just in from Marc - he's now got scallops...
But I wanted to share this with you too, from a customer last week:
‘Never going back to beef mince. This venison mince is off the scale. So versatile!’
You’d expect me to agree with that, but I think the point she makes onversatility is key.
It is just so, so good in pies (on our Instagram feed you’ll find a recipe for Hunter's Pie from another of our customers), lasagnes, tacos, spaghetti bolognese, curries, bobotie, moussaka, empanadas, you name it.
The thing about wild venison is that you know it comes from an animal that has itself enjoyed a wild, natural diet, lived free, and never been dosed up onantibiotics or other nasties.
I can also get very boring about what great stock the bones make (perfect as the base in all sorts of soups and stews at this time of year) but I think Hugh’s stall only has limited stock left now, so don’t want to create disappointment!
Remember the market closes today at 7pm. Delivery is made Friday, via carbon neutral DPD, before 12pm.
Buying wild food from artisanal producers is an act of rebellion against the excesses of the ‘food industry’.
Thank you for joining that rebellion.
Nick
PS - If you’ve already bought from the market today and want to add to your order, don’t worry – you won’t pay twice for delivery. Details are on your earlier confirmation email.
