Patricia
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A very Happy Christmas to Bretonniers all over...Wherever you are in the world, a happy and peaceful Christmas and lots of fun with family and dogs alike.
I look forward to hearing what are your traditional meals and how you spend the festive time.
From the Patouche gang...
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johnhod
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Joyeux Noël et une heureuse nouvelle année
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Victoria
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Nous vous souhaitons une bonne et heureuse annee 2009 
My sister and brother-in-law and their children are over here from Poland so tomorrow night we are celebrating Wigilia, the traditional Polish Christmas Eve Dinner, then on Christmas Day more food...arrrrgggghhh...where a glazed ham and new potatoes are always mandatory, well, in our family at least!
Viva le Breton. Viva les Bretonniers!!!!
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doganjo
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One thing we won't be eating over the Christmas period is HAGGIS!!!!! 
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johnhod
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Not shot any this year then Annie 
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doganjo
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Nope, they are all getting too fast on those three legs of theirs - faster than phessies I reckon! I believe they can do 35 mph so possibly haggi can boot it at about 50 mph
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Mugi
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Merry Christmas to everyone from me and the Furry Five.
Today is Full Christmas Dinner (courtesy of M&S I have to admit  ) as I am working tomorrow and Boxing Day. Chase and Mugi are coming to work with me and will get cuddles and fuss galore if previous years are any indication. Either before of after work they will have a probably muddy run and the others will have a good run at the other end of the working day.
Sat and Sun will see me showing the furry ones then one more shift and it is New Year.
New Years Eve will see Freddy, Chase and Mugi all heading for the New Forest to meet up with a whole heap of WSS friends for fun and frolics and pub food. Chase actually won't be joining in the group walk but in the afternoon he will be demonstrating some training techniques and he will then get a 1-2-1 run where I can monitor livestock and ensure he doesn't stray too far in an area I don't know well. By the time we get home I am hoping Firework phobic Freddy will be comatose and will get through the midnight barrage ok.
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Lin Dyke
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Merry Christmas to everyone.
Jim is cooking Christmas lunch this year, roast haunch of venison plus lots of home grown veg. Not back at work till monday so looking forward to a break after several full on weeks 
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Lin Dyke
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Annie, thought Haggis had four legs  two long and two shorter so they can run up the hills in a clockwise direction. To catch them you have to creep up on them from the opposite direction and startle them. They then turn and run in an anti-clockwise direction which causes them to tumble down down the hillside into the nets set up by the hunters  Or is this just a myth
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doganjo
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If they had four legs they'd be fairly stable so no, they only have three. Thy have special toes on their feet so they can climb trees as well to get away from marauders - I've attached an artist's impression of one
Merry Christmas,everyone
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Pippa's Pack
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It could be my imagination, but I get the distinct impression that most people on this forum are completely nuts 
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Jim
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Whatever she's on I want some  
Lin says we've already had too much
But I Don't understand too much what
BTW we're not mad just barking
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Victoria
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Of course we are  What a boon for society...while we are all on here at least it is safer out there for the rest of civilisation!!!!! Hehehehehehehe!!!!!
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Patricia
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Lynn, how do you do your venison?
My husband's family are too traditional and I am tired of the boring old " turkey" however hard I try to disguise it
So.. next time bad luck it will be either Venison or we might try Kangoroo, crocodile or austrich!!
What did you lot all over enjoy for the festivities???
Anything different and exciting??
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Lin Dyke
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Patricia, Jim cooked this year and a very fine meal it was too 
The haunch of venison was boned and rolled by the butcher. It was then marinaded for 36 hours in a mix of
2 large glasses of robust red wine (Clarissa Dickson-Wrights' words not ours )
1 large onion stuck with whole cloves, (approx 20)
2 medium carrots
black peppercorns, (about 10)
4 sprigs of fresh thyme (Jim used lemon thyme)
Turn the meat every six to eight hours to ensure even marination.
Remove meat and pat dry. Strain and keep the marinade juices to make the gravy/sauce.
Place venison in roasting pan, cover with fat bacon and pour 2 tablespoons of good oil over (we use Mellow Yellow rape seed oil.)
Roast at 230c for 25 mins and then reduce temp' to 180c, allowing 15 mins per pound total.
This was served with gravy made from the meat juices and some of the marinade, thickened with a little flour, roast potatoes, a medley of other roasted roots, red cabbage, green cabbage, sprouts and leeks, it was delicious Certainly made a welcome change from turkey
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Victoria
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Oh yum!!!! The feature of the banquet table this year was a chocolate fountain...marshmallows on skewers... 
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johnhod
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Great. Another one for the cook book
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doganjo
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Left over turkey anyone?
How about 'Tomorrow's Turkey'
Left over cooked turkey meat, pack of ready to microwave vegetables, jar of Jamie's sauce - variety to taste. Put all in a casserole dish, stir to mix well, and cook for 25 mins in hot oven.
Nice and easy.
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Patricia
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"Left over turkey anyone? "
Alan is making soup with the carcass!! And no left overs...We love the neck, giset, heart and liver! My step father was fighting Alan for it this year!( Well, he is French!) Cooked with onion, carrots, and ...sherry.
Last Easter we had a shoulder of wild boar given to us by Mieur Desprez( St Lubin kennel). We did not marinate it in wine for more than 8 hours as it is supposed to make the meat thougher??
Onions, celery, carrot. finished with meat juices and red currant jelly. It was the best meat I have ever tasted
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