Yields
- | ! |
Prime joints of the carcass reassembled before boning |
CUT | PORTIONS | RECIPE | FUNCTION |
Shanks | 4 | braised with Chinese spices | lunch special |
Saddle/loins | 10 | roasted with boudin | dinner main |
Liver/fillets | 6 | game velouté | starter |
Shoulders and kidneys | 8 | slow-roasted | main |
Haunches/chumps | 18 | roast | dinner main |
scrag | staff meal | ||
Mince | garnishes, soups, stock | ||
Bones | jus |