Hunter’s Pie, with Venison and Duck Sausage, Je suis Charlie — 4 Comments

  1. I made your “Three lentil soup with butternut squash and ham” with the last bits of a ham bought at the post-Christmas sale. It was so very good! (The comments section was closed for that post, so I’m writing here)

    I started off by simmering the ham bone for a couple of hours in water before adding chicken bouillon paste to make this tasty ham and chickens broth. I then proceeded to make the soup as directed in the recipe, except for adding a little bit of fresh thyme.

    Thank you for a delicious supper! 🙂

  2. Penny, I maintain that it’s not really news but just a talk show 😉

    Dorothea, I’m so glad you liked it. And I wish I could get a ham bone to use for soup, but just not available here. Even the ham is hard to find, I have to order it from England You are so very welcome!

    Kate, Duck Shepherd’s pie…. did you try it? If it was duck confit I bet it was wonderful….