'The Ultimate Nose To Tail Cookery,My twist on the classic, traditional,Great British faggot,(or savoury ducks for want of a better word).Utilising the pluck ( OFFAL ) of a deer.The Lungs,liver and heart to create this time honoured dish.A great way to use every part of the beast and despite the name,they taste fantastic,give them a go,you will be pleasantly surprised.Many thanks. Please Subscribe to my channel by clicking on the link below, as new videos released every week. http://www.youtube.com/subscription_center?add_user=thescottreaproject https://twitter.com/ScottReaProject?lang=en https://www.facebook.com/pages/Thescottreaproject/132366100270676 TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Butcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You..'
Tags: venison recipes , hunting deer , deer (animal) , nose to tail , scott rea , how to make faggots , THESCOTTREAPROJECT , Venison (Ingredient) , Faggot (Dish) , FAGGOTS VENISON RECIPES , VENISON LIVER , HOW TO BUTCHER A DEER , HOW TO BUTCHER A DEER AT HOME , DEER BUTCHERY , VENISON RECIPE , DEER STALKING , COOKING VENISON , TRADITIONAL BUTCHERY , VENISON HEART , COOKING VENISON OFFAL , BEST VENISON RECIPES , VENISON HEART RECIPE , HOW TO SKIN A DEER , MAKING FAGGOTS
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