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Yes, but not too tasty and that is the problem with parries, the overpowering taste which is gamey/livery. It just tasted slightly ducky which is a good thing in my book.

Second attempt. Managed to get "kwangtung mijiu". I do think it tenderised the meat a little and gave it that very distinctive Chinese restaurant flavour. Recipe as in opening post, but left the duck...

yeah, i've pretty much given up on rabbit. it either goes to the farmer's dogs, or a friend who has a strange love of eating it (we get homekill steak in return!). one way or another, i do try to...

I will definitely try that on parries, and rabbit. I don't want to know what's in it though! How long do you soak in that stuff?

Yeah, it could have been a rough cut of beef which is so much better than I normally do with parries.

I have some parrie breasts in the freezer which are coming up to a year old. It's easy to go past them to the venison, boar and homekill lamb, but tonight was the night!

To be honest, no one in my...