This venison prosciutto is a reminder of a season long past, and how our perspectives and expectations can change. It’s texturally perfect, slicing as nicely as any Italian or Spanish ham I have ever put a knife to.
Keep the breading thin, and the oil hot, which allows the breading to brown and get crispy fast while minimizing the amount of time the meat is swimming in hot oil.
This is hands-down the best pie crust I’ve had anywhere. The dough is easy to work, rolled like a charm without sticking or getting warm too quickly, and baked up into the lightest, flakiest crust ever.
We’ve been trying to incorporate deer tallow into more and more of our cooking in an effort to use the whole animal and have been surprised at how easy it is.