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Don't forget to let your meat warm up to room temperature before you cook it. Imagine it's just like a tense muscle when cold. Then simply brown it, about 30s each side and I always opt for slow cooking, like 130°C for >3 hours. If it's a lean cut, such as silverside, I wrap it in foil and add about 1cm of water in the containing pan, with the lid on.


During the fall, upon acquiring sacks of russets during the potato harvest, I have found that using deer fat works very well. The fat on the rear haunches, just above the tail of the deer can be quite thick, actually 3/4" - 1" in thickness, and a lot of it. It is pure white and renders clear, and I store that fat just like coconut oil. I soften up a 1/4 ...

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