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followed by a generous resting period to allow the tender texture and deep gamey flavour to develop fully
cut straight through the marrow bone
With more cattle processed
"Preferably served hot
scatter them over the top of the stew and bake in the oven
x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter game followed by a generous restingThis month we are thrilled to be reuniting with one of our favourite chefs and dearest friends, Henry Harris. You may recall our sensational collaboration back in February, when we joined forces to create a truly delicious rendition of a Toulouse sausage. It was a joy to work together; so, when we were presented with the opportunity to once again collaborate with Henry and his team at Bouchon Racine, we jumped at it. At Bouchon Racine, Henry and his
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