I had a spare half hour last night so I actually turned the TV on (rare occasion)
I flicked about with the remote and found a program called Riverside Chefs. Basically, it was two Londoners cooking on an induction Hob that went peep , peep, peep , in an apartment overlooking the Thames. To my surprise they were cooking a venison pie .
When the lad got to the stage of browning the meat off he turned to the camera and explained the cooking process:
" we are going to be using some shoulder of venison , shoulder of venison is a tough meat so it needs a long and slow cooking"
and then went on to say .......
"If you look at a VENISON stood feeding in a field you will see it uses both its front legs to stand on all day which is why the meat is tough "
Later he served the mashed potatoes that went with the pie on a chopping board ! Why would anyone want to eat steaming mashed potato off a chopping board, that's disgusting.
I might go and do some Stalking This evening , see if I can't stalk my way into a herd of Venisons ......
kind regards, Olaf