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EASY LARDING VENISON ROAST




Source of Recipe


Unknown
Venison is a "dry" meat, meaning it has very little natural fat in it. Often it is "larded" before cooking, by adding a bit of fat to make it more tender. Traditionally, this is done with a larding needle, and can be a hard and messy job. Here is a nice, quick trick.

Take a couple of thick,(3/16 in.), slices of salt pork, bacon, or other fat meat. Cut into pieces about 2 inches long and 3/4 inch wide at one end, and pointed at the other end. Put the pieces on a heavy plate and put the plate in the freezer until the bacon is hard frozen.

Poke holes in the roast with a thin bladed knife. Aim the holes toward the center of the roast. Shove a frozen piece of bacon into each hole, just like a nail. Put in a "nail" of bacon every square inch or two, and stuff them in good. If you are quick, you can lard a roast like this in a couple of minutes. When you are done with the bacon, if you like garlic, shove thick slices into some of the holes. When done, proceed with the marinating, or the browning of the meat.