Not a member? Join
I made an elk carpaccio for New Years Eve. I marrinaded it in equal parts sugar to salt, then added garlic, pepper and rum, It spent 3 days in the fridge, then I rolled it in herbs before slicing it. It was fabulous, even the children loved it
Login or register to make a comment
We'd love to get to know you a bit better so we only send you
news and recipes that you want to read. If you've got two
minutes to spare, it would be great if you could answer a quick questionnaire.