x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter game venison loin is prepared from

venison loin is prepared from the venison saddle

"Preferably served hot

With more cattle processed

expertly boned and rolled by our skilled butchers for easy carving

cut straight through the marrow bone

x BOUCHON RACINE Rump Steak w/ Henry Harris’ Roquefort Butter game venison loin is prepared fromThis 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