Can you use??!


Question: lard in place of pork fat or beef fat when adding it to venison


Answers: lard in place of pork fat or beef fat when adding it to venison

Lard is pork fat but it's been rendered. You might want to use the unrendered pork fat - I'm assuming you want it in your venison sausage. You don't want it to totally melt out the minute your meat hits the heat.

From my AOL dictionary:

Main Entry: lard
Function: noun
Etymology: Middle English, from Middle French, from Latin lardum, laridum; perhaps akin to Greek larinos fat
: a soft white solid or semisolid fat obtained by rendering fatty tissue of the hog

Lard basically is beef fat, so it should be okay.

Yeah, but lard is pretty neutral. You'd get more flavor from olive oil.

yes

If you are using it to make venison sausage--you really need to use unredendered fat (preferably pork--it's much milder than beef fat would be in sausage)--otherwise it will melt away and not really add any juiciness to the venison. You can order some from a butcher (even have it ground for mixing in the sausage).

If you are using it to brown the venison before braising or baking--it would be fine.

Lard *IS* pork fat.

Suet = beef fat.





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources