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For a late lunch post Brenda it's smoked salmon followed by haunch of venison cooked by yours truly. ...Your good self?
I also do the cooking on Christmas day. We've got 9 adults and my grandson to feed.
I'll do a 10lb roast citrus goose (this recipe, which I've used before ), with roast potatoes, carrots and parsnips (using the goose fat, which acquires a lovely citrus flavour), bacon brussels (à la Heston Blumenthal), red cabbage (not decided yet), followed by Christmas pud and custard.
For a late lunch post Brenda it's smoked salmon followed by haunch of venison cooked by yours truly. My wife has an interim Christmas pudding course whilst I sit that one out and go straight for the cheese.
We've got a very nice Saint Peray with the hors followed by a 2010 Margaux. There's a 2008 Hermitage in reserve.
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