The Snook was slow-roasting venison for this recipe all day yesterday. It smelled amazing. You’re meant to leave it in the fridge overnight for all the flavours to meld. So good! Quite spicy.
Important Note
This site features content going all the way back to 2000. The posts you’ll read reflect my views and writing style at the time. While I have gone back to clean up a few of them, I think it’s important not to sanitise too much. This site is a record of who I am and how I’ve grown. Any blog post written years ago may not reflect who I am today, nor how I would write about the same topic today.
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