Finally a face behind the voice! In this episode we get to see Paolo Meneguz instead of just hearing his voice!

Today we'll be talking about a few ways you can prepare roe deer - everything from cuts to cooking. 

What's better - quality or quantity? (lots of both obviously!)

Is lemon great on tartare? (or maybe lime?)

Why is roe deer so special? (better than the frozen stuff surely!)

Leave a comment with what you'd like to hear Paolo and Francesco discuss on our next episode! Subscribe and hit the bell for our latest podcasts!

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A few of us know the joys of hunting, but almost everyone enjoys good food. In this podcast series with Italian hunter and restaurant chef extraordinaire Paolo, we will go through why and how certain meat tastes better than others. 

For the hunters out there, you might learn a trick or two on how to get the most out of your hard earned proteins. For our non-hunter friends, this podcast will certainly shed a little light on the work and effort that goes into sourcing and preparing wild meats, and what it takes to get those glorious, sought-after flavors and aromas!

Enjoy everybody and take good care,

Francesco

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