The deer have gotten into the vineyard again.
You'd think they would be still full after gorging themselves on the half fermented raspberries and blackberries from the bushes that line the north paddock. The buggers had even been eating the wild black olives.
So in the immortal words of Ugluk, looks like meat's back on the menu boys, and it's venison.
To the self marinaded vension, we've added a sprinke of black pepper, a dash of garam masala and given it a rub with thyme and lemon peel.
Juicy, tender and gum lickingly good. Probably should have aged it a bit more, and it got a tad charred on one edge when we had the BBQ too hot, but the charcoal aids digestion they say.
Recommended++, but not easy to find outside cellar door and not even on the website, so you might want to email them and ask.