Posted on Dec 2, 2008 in Hiroko's Blog

Rosa’s simple but flavorful tomato soup was followed by another straight-forward but very aromatic venison dish which was prepared in a way thatI never tasted before.  Rosa marinated venison in a mixture of dried lavender flowers – according to her, lavender was a favorite herb used int he southern part of Castella, Moulcia and Valensia in olden times -, black peppercorns and juniper berries. This marination was followed by simple pan frying. She served...

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