Thursday, November 14
Neil came over this morning and announced that the deer was ready so he’s cut it into joints. As I’m not used to cooking venison I asked Linda, his wife, the best way to prepare it. We consulted my copy of Jane Grigson’s English Food and decided to marinade the haunches and saddle for three days, with some vinegar, oil and herbs, then they will be suitable for roasting. The other cuts are better slowly stewed so we can cook those immediately. Linda has taken some shoulder across to the caravan to cook on her fire for tonight and she and Neil will join us for roasted venison on Sunday. If it is fine we hope to be able to cook a joint over a fire outside.
As we have such a quantity of fresh meat for the time being, Neil has decided to postpone culling the ewe for a day or so. This is very sensible, but it is odd to think that we will now have a whole week of eating venison followed by maybe a week of mutton. So different to the varied diet we had before when we could order all we wanted online and have it delivered to our door.
Neil asked if I’d like to help him with the ewe, as I have been used to handling sheep, but I said I have not been used to killing them. However, I may help once he has performed the deed, as he said we could collect the blood if I’m interested.
We all agree that we may be able to take some of the venison to the pub for the first bring and barter session on Saturday. I think we need potatoes and more root vegetables, but the men may disagree. I am looking forward to going and hope there may be news of government action. Martin heard a faint report on the radio saying that supplies are coming from Europe, but we still have not seen any signs out here.
The weather has been very chilly for the last two days. The only warm room in the house is the dining room which now doubles as kitchen. We are keeping the fire lit in the hall as well, but it does not heat the room as well as the one on which I am constantly cooking and heating water.