SC - A question about larding

[Jeff Botkins]

You mention larding Venison.....anyway, what I've found to work rather
well, if you make a Rolled Roast anyway, is to roll around a nice chunk
of Beef Suet....keeps the meat nice and moist...well, that, and lots of
moisture in the pot.....
Or if you have some nice backstraps (tenderloin)...cut them nice and
thick (like 2 inches or so) and wrap them with a strip of bacon (pin it
with a toothpick or something)...then Broil them...but not too
long...it's best if the meat is nice and rare...

Just my 2 pence

Jeff

Diana Skaggs wrote:
> 
>      IIRC, a larding needles can be found at larger cooking supply places, I
>      found mine at Williams-Sonoma.  It's about 6" long, squarish, hollow and
>      has part of one side open.  The idea is to cut long thin strips of fat and
>      poke them down into a lean meat (i.e. venison), to add flavor and moisture.
>      Good Luck, I always make a MESS when larding.  Leanna of Sparrowhaven
>
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