food: time to cook

we're at my mum's house in France and with a wonderful wood fired stove it seems fitting to cook like this. this is a venison hot-pot and without any photos from cooking i'll hold back on the recipe save to say:

good bacon.
rosemary, bay & thyme from the garden.
diced venison from the forequarter of a fallow doe.
onions.
potatoes, specifically "belle de fontenay" which are waxy but worked well enough here.



My toughest critic, and I wasn't sure how the revelation that dinner was Bambi's mum was going to go down.

Pretty well it works out.