Tag Archives: Venison

Meat – Lesson Two: Venison & Pork with Panzanella Salad

In preparation for the second class of the semester, I ‘tried’ to practice all the recipes at home. My wonderfully supportive husband accompanied me on a weekend mission zig-zagging across Sydney to buy some of the less available ingredients. Unfortunately, … Continue reading

Posted in Commercial Cookery, Cooking at Home, Culinary School, Recipes | Tagged , , , | 14 Comments