tegater 789 Posted December 14, 2011 Author Report Share Posted December 14, 2011 Well. I took the plunge yesterday and flash fried some of a loin, cut into medallions. It was bloody lovely, and nice and tender, so I guess the restr is going to follow at some point. Thanks for all the replies, and I haven't disregarded some of the advice, I have just taked a decision, based on the information that was to hand on the day I shot it, the condition of the animal, the condition of its internal organs, and gut feeling. Quote Link to post
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