Venison haunch was brined overnight and is now gently poaching confit style in half a dozen blocks of lard wrapped in a big tinfoil parcel. I had to saw a bit off to get it to fit in the oven.
6 hours in and you can nearly cut it with a rolling pin. Deep game smell permeates the house. It's being served this Saturday at a campsite somewhere in N Wales - follow your nose!
I'm the devil on your shoulder.
You need to eat it all to yourself starting now. Eat it. Your friends won't appreciate it. They will be happy with a few sausages. Tell them it got burned or the dogs got to it.
Eat it all now
Great success - only the bone was left of the confit of venison, my barrel of beer got drunk completely (by a bunch of nice people who got completely drunk) and the weather was good to boot. Happy days