New answers tagged

1

The problem here is that it doesn't work as you suggest, the fat keeps the leaner game meats from drying out What you have in your recipe is not fat, it's bacon and belly, which is fat-rich tissue. When baking, the lean meat still dries out, the bacon stays soft, and the combination feels much juicier than the pure lean meat. If you simply add some ...


6

Duck fat. You could use butter, of course, which would make it delicious like everything made with butter is. But duck fat has a higher melting point than butter and in that respect is more like lard. Duck fat is super delicious. Also it seems to me duck fat is more in accord with the overall ethos of a game meat pie. You could buy plain duck fat. Or ...


Top 50 recent answers are included