Merry Christmas!
Here's my today's Christmas menu:
Starter was a spoup, made from game broth, mushrooms and spinach:
Main course was venison. It was seared over high direct heat from both sides, then cooked over lower indirect heat to an IT of 131° F. It was plated up with sauce, Brussels sprouts, and panfried potatos.
Dessert was orange juise soaked ginger bread with mascarpone-orange-cream.