19.03.24

Breakfast chicken eggs omelette with spring greens and goats cheese.

Boiled up a neck of Roe deer to make a stock. Add a few rib bones, scapular, rosemary, bay, salt, pepper, common primrose leaves and parsley. Then pulled neck to turn into a stew. 

Dinner 

Rib meat pulled and put into the rabbit and venison stew from a few days ago.

Yet again forgot to take photos, got a lot to do and time wasn't in my favour today.