I'm going completely off the rails here and am going to cook venison that has been french trimmed (was given a large rack- hahah) that's currently in the freezer. I grew up in Sweden, so venison is synonymous with sauce addled with juniper and served with red current jelly, but I wonder if there is a Roman twist you could give me that would knock my and the bff's socks off? Thank you so much!
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I'm going completely off the rails here and am going to cook venison that has been french trimmed (was given a large rack- hahah) that's currently in the freezer. I grew up in Sweden, so venison is synonymous with sauce addled with juniper and served with red current jelly, but I wonder if there is a Roman twist you could give me that would knock my and the bff's socks off? Thank you so much!
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