OK so the summer hols went on a little bit longer than expected! I have tons and tons of stuff to stick on here about the wedding, the stag, the honeymoon as well as the usual stuff at home.
Here is my recipe of the classic accompaniment to venison, terrine, pate and the like
It couldn't be easier to make. Just get equal quantities of both redcurrants and sugar. Boil up the fruit until it realises it's juice (about ten minutes) and then add in the sugar. Boil for eight minutes before straining through muslin and into sterilised jars. Simple as that!
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