Venison is beloved by hunters and wild game enthusiasts for its lean, protein-packed meat. Yet its leanness can also be a curse when it comes to cooking Without added fat, venison dries out rapidly, yielding tough, bland meals.
That’s why mixing a small amount of lard into venison can be a game changer Lard introduces much-needed richness that transforms venison’s texture and taste
Used judiciously, lard promotes moisture, tenderness, flavor complexity and preservation in venison dishes. Follow these tips to successfully mix the two for scrumptious results.
Why Add Lard to Venison?
Lard provides essential benefits that counter venison’s ultra-lean properties
Moisture
Venison contains little marbling compared to beef. Mixing in lard adds moisture as the fat melts, keeping venison succulent and juicy. Fats like lard literally baste the meat from within.
Tenderness
Along with moisture, lard allows venison to cook to a fork-tender consistency rather than becoming tough and chewy. The fat lubricates venison fibers so they stay relaxed instead of seizing up and toughening.
Flavor
Lard infuses venison with rich, savory pork essence. Its mild sweetness balances venison’s earthy gaminess. The mix of flavors creates more complexity and depth.
Preservation
The protective coating of fat from lard also delays spoilage in refrigerated or frozen venison. Limiting air exposure preserves freshness longer.
Nutrition
While lard contains saturated fat, using small amounts provides energy, fat-soluble vitamins and essential fatty acids. Paired with venison’s protein and minerals, it can fit into a balanced diet.
Best Uses for Lard with Venison
Here are some of the most effective ways to mix lard into venison:
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Ground Venison: Blend diced lard into the meat when grinding. Lard distributes evenly to keep burgers and sausage moist.
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Searing: Coat venison steaks or chops with lard before searing to create a flavorful browned crust.
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Braising: Brown venison chunks in lard, then braise in lard-infused liquid for tender, fall-apart meat.
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Roasting: Place thin slices of lard on top of venison roasts. The melting fat continuously bastes the meat.
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Grinding: Grind venison with pork fat or bacon to impart flavor throughout.
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Mixing: Incorporate cured lard when making sausage or patty mixes for supreme juiciness.
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Frying: Pan-fry venison cutlets or medallions in hot lard to seal in juices under a crispy exterior.
Tips for Cooking Venison With Lard
Follow these guidelines to successfully pair lard with venison:
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Use only 1-2 tablespoons lard per pound of ground or whole venison. Too much overwhelms flavor.
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Chill lard before mixing or grinding to evenly incorporate the cold fat.
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Cook venison medium rare or less to keep it tender. Well-done meat toughens.
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Add aromatics like garlic, rosemary, thyme to complement the pork and venison essence.
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Let venison rest 5 minutes after cooking so juices redistribute internally.
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Store lard refrigerated and use within 1-2 months for freshest quality.
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Heat lard slowly over medium-low heat to avoid burning and bitterness.
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Pair lard with venison cuts that benefit most from added fat, like leaner cuts from the hindquarters.
Health Considerations
Lard paired with venison can fit into various diets in moderation:
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Keto/Low Carb: The high fat and low carb profile works for ketogenic diets.
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Paleo: Lard and venison qualify as Paleo approved whole foods.
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Diabetic: Pair with non-starchy vegetables and monitor portions to work with a diabetic meal plan.
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Weight Loss: Balance calorie intake and restrict saturated fat when reducing calories for weight management.
However, lard makes venison unsuitable for:
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Vegan/Vegetarian: Lard comes from pigs.
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Kosher: Pork products are not kosher.
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Halal: Lard comes from a forbidden source in Islam.
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Low Fat/Cholesterol: Those restricting fat or cholesterol should avoid this mixture.
The Verdict on Mixing Lard and Venison
Yes, lard can successfully complement venison when used judiciously. Just 1-2 tablespoons lard per pound of meat provides ample richness.
Lard transforms venison into supremely moist, tender and flavorful dishes. Its pork essence balances venison’s wild gaminess. With a light touch, lard takes venison’s flavor and texture to the next level.
So for your next venison meal, don’t be afraid to add a little lard into the mix. Follow these tips to craft heavenly venison that retains its health benefits while gaining succulence and indulgent taste. Just use lard in moderation to strike the perfect balance between lean and rich.
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Pork Belly and Bacon
Mix in some bacon with your ground venison mixture for tasty bacon-flavored burgers. (Jenny Nguyen-Wheatley photo)
You can get pork belly at the store, and it’s better than pork trimmings. However, remember to first slice off the skin, which is too firm and tough for grinding. If your grinder isn’t very strong, like a KitchenAid attachment, the skin could hurt it. Save that skin to make cracklings. Advertisement.
Bacon is the simplest way to add fat to venison, but its applications are limited. Everything you add bacon to will taste like bacon, which is why I prefer pork belly. Though, I’ve never met anyone who would turn down a venison and bacon burger.
Mix 30 to 40 percent pork butt with 60 to 70 percent deer meat to make meatballs and breakfast sausage (Jenny Nguyen-Wheatley photo).
While pork shoulder is a fatty cut, it’s more meat than fat. I use it more for the springy texture that it can provide to venison, which can be crumbly. And I use it in higher quantities, about 30-40 percent pork butt to 60-70 percent venison. A mixture of pork butt and venison is tasty in meatball, kebab, breakfast sausage and meat pie recipes.
Save your fat trimmings from fatty beer briskets and steaks to use in ground venison. (Jenny Nguyen-Wheatley photo)
Beef trimmings are an alternative to pork fat. When I buy very fatty brisket or steaks, I cut off the fat and save it to mix with ground deer meat. You can also ask your butcher to set it aside for you. Beef fat is delicious, but I find that it tastes less neutral than pork fat.
Take beef trimmings and cut them into thin slices. Then, put one slice of beef slices between two pieces of venison roast on skewers. When grilled, the fat chars and bastes the venison. The result will make your mouth water.
Venison caul fat is a thin membrane of connective tissue that encases the stomach and intestines. (Jenny Nguyen-Wheatley photo).
Caul fat is a thin membrane that covers the internal organs of deer. This membrane is beautifully laced with fat and is traditionally used as a casing for sausages and pâtés. Only harvest this fat if you have made a clean shot on your deer. Do not harvest the caul fat if there are any signs of feces on the membrane. Clean it thoroughly in water before use.
In addition to sausage and pâtés, try caul fat wrapped around burgers, meatballs, meatloaf, roast, steak, and roulade.
As far as venison fat, caul fat is the only fat that I would save on a deer. Most people don’t like venison fat because it can taste too gamey, and even if it doesn’t, it has a waxy texture that can be unpleasant.
Adding shredded cheese to ground venison burger is a great and delicious way to add fat. (Jenny Nguyen-Wheatley photo).
One last way to add fat and flavor to venison is to add cheese. Try mixing shredded cheddar cheese into your venison burger mixture or stuff a burger patty with blue cheese. The Italians have been adding cheese into their meat pastas and ravioli since cheese was invented.
Grinding Deer Meat with the Right Fat Ratio for Burgers
FAQ
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