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... licing beef and venison into a mixing bowl, then pouring a mixture of wine, salt, pepper and dried thyme over them. These would marinate over the next few days, softening and sucking in all that flavour.
On the morning of the meal, he would sear the meat in an iron skillet to seal in both the juices and the marinade, then stew the whole thing for hours on a low simmer, adding more vegetables and herbs at the proper time.
If he added the vegetables too early, theyd disintegrate in ...
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