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I put some hare legs in the back of the fridge 10 days ago, i remembered they were there yesterday morning. As an impoverished youth i did the only sensible thing, turn it into the worlds greatest...
Liked On: 27-03-2018, 06:16 PM
I put some hare legs in the back of the fridge 10 days ago, i remembered they were there yesterday morning. As an impoverished youth i did the only sensible thing, turn it into the worlds greatest...
Liked On: 27-03-2018, 05:55 PM
I put some hare legs in the back of the fridge 10 days ago, i remembered they were there yesterday morning. As an impoverished youth i did the only sensible thing, turn it into the worlds greatest...
Liked On: 27-03-2018, 05:47 PM
I put some hare legs in the back of the fridge 10 days ago, i remembered they were there yesterday morning. As an impoverished youth i did the only sensible thing, turn it into the worlds greatest...
Liked On: 27-03-2018, 05:36 PM
I put some hare legs in the back of the fridge 10 days ago, i remembered they were there yesterday morning. As an impoverished youth i did the only sensible thing, turn it into the worlds greatest...
Liked On: 27-03-2018, 05:28 PM
Gas ran out a little over halfway through but thankfully managed to save it. Some really half assed chicken parmesan and spaghetti and red sauce. 84838
Liked On: 25-03-2018, 08:30 PM
Gas ran out a little over halfway through but thankfully managed to save it. Some really half assed chicken parmesan and spaghetti and red sauce. 84838
Liked On: 25-03-2018, 08:28 PM
Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing. Made stock from the bones which i reduced with wine to a jus, with...
Liked On: 22-03-2018, 08:11 PM
Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing. Made stock from the bones which i reduced with wine to a jus, with...
Liked On: 22-03-2018, 11:16 AM
Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing. Made stock from the bones which i reduced with wine to a jus, with...
Liked On: 20-03-2018, 06:36 PM
Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing. Made stock from the bones which i reduced with wine to a jus, with...
Liked On: 20-03-2018, 06:25 PM
Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing. Made stock from the bones which i reduced with wine to a jus, with...
Liked On: 20-03-2018, 12:32 PM
Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing. Made stock from the bones which i reduced with wine to a jus, with...
Liked On: 19-03-2018, 09:35 PM
Yeah extremely good, really pleased with how it turned out. Never cooked hare before
Liked On: 19-03-2018, 09:29 PM
Backstrap from the hare i shot the other night, sous vide at 53c for an hour with duck fat and rosemary before searing. Made stock from the bones which i reduced with wine to a jus, with...
Liked On: 19-03-2018, 09:18 PM