Meat. A lot of meat.

Sunday afternoon – brunch time in the Renegade household – with mixed grill on the menu.

Mixed grill againFrom the top: pork sausage (burned at one end because the packet got squashed in transit and the innards had mushed out!), a tiny piece of venison steak trimmed from Petit Man’s much larger one, grilled field mushroom , grilled vine tomato, beef fillet steak, thick cut bacon, and in the centre, a fine lamb chop.

Eaten with great dollops of sauces, this was delicious.  Shame we forgot the onion rings.  Never mind, next time…

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