Looking for suggestions for sous vide wild hare.It is 1.7kg, my plan is debone it and roll it but have no idea what temp I should cook it at. Anyone can help? :
Cooking: science and tradition: februari 2011
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The Caddy Mann Restaurant - Stuffed Hare Loin ready for the sous-vide. Local food from local suppliers. Burnside Farm Foods #eatlocal #shoplocal #scotland #yummy #food #tasty #menu #wildgamecooking #eatgame #eatwildgame #tasty #goodfood #
