Slow cooking is a great way to tackle the often-neglected meat cuts. On a fallow hunt, you’re typically taking the whole animal and can make the most of everything. I used the shanks and neck and trimmings off the ribs and flap; slow cooked, the tough tendons dissolve and the meat has a fall-apart texture.
I want to discuss some of the other small game varieties (possum and rabbit) we have frolicking on our doorstep, so to speak, and what to do with them.
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