mercredi 16 décembre 2009

Butchering Sanglier

De-boning
Ready for the oven

I've been doing quite a bit of butchering and meat joint preparation since moving to France and I must say I'm getting rather good at it now - even if I say so myself!

Je faisais beaucoup de boucherie depuis je suis arrivé en France et je dis que mon niveau de competance est amèlioant.

3 commentaires :

Dongshow a dit…

that looks absolutely delicious

Lee a dit…

Mmmm, it was! A few roast spuds and carrots, some gravy and half a bottle of local red wine.

Andy a dit…

yeah looks pretty tasty.