OV9

Tonight we're having roast venison haunch with celeriac and parsnip mash, apple and lingonberry braised red cabbage, and a pan sauce.

I'm quite hungry.

I’d be hungry too if I hadn’t eaten since May 12!

Today is another brisket, tray of water in the oven, brisket heavily salted and left tightly wrapped overnight in the fridge.

Cool for about 3.5 hours at 140 till it hits 85 degrees internal temp. Leave to rest for 30 mins and you have an incredibly tender and juicy beef, lovely rendered fat and a healthy meal.

I expect to be going mmmmmmmmm a lot.

Dave!