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Today I COOKED.
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<blockquote data-quote="David-Karratha" data-source="post: 666012" data-attributes="member: 22207"><p>Clean & dress them asap. We used to soak them in some brine if they’re bruised (more likely when trapping), then leave them in the fridge for a couple of days. The aging in the fridge means they’re not quite so tough. </p><p>We usually roasted them in the electric frypan (salt & pepper, with some rosemary) or made “underground mutton” stew.</p></blockquote><p></p>
[QUOTE="David-Karratha, post: 666012, member: 22207"] Clean & dress them asap. We used to soak them in some brine if they’re bruised (more likely when trapping), then leave them in the fridge for a couple of days. The aging in the fridge means they’re not quite so tough. We usually roasted them in the electric frypan (salt & pepper, with some rosemary) or made “underground mutton” stew. [/QUOTE]
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Today I COOKED.
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