Writing is hard
One of the main excuses that I’ve always given for not often writing out recipes is that I typically cook fairly freehand, reading a lot of recipes and parsing them alongside my own accummulated cooking techniques and knowledge to come up with my “own” recipe. Which also typically is adapted to use what I have on hand/in the pantry at that moment - thus, were I to repeat the recipe in the future, it would very rarely turn out exactly the same, and so writing out a version of it felt pointless.
That said, I’m trying to be better about writing recipes up so that I can practice a consistent style, and so that I can share some of my dishes with people who I will never be able to cook for in person!
True originality is hard in cooking (and trying too hard to be original can be fruitless), so I never take full ownership of an idea when it comes to food - these recipes are definitely inspired by many others that I’ve tried, and where appropriate I’ll reference the original recipe(s) that inspired me. Feel free to riff on my recipes too!
Pulled Venison Shoulder
I wanted a recipe that would use the shoulders of some Roe deer that I had butchered, without having to strip the meat off them first. I adapted a simple recipe for pulled pork with a slight twist, to suit the flavours of venison and use some autumnal ingredients. It was very popular at the Farm Shop where I was working at the time!