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.

Rendered venison tallow is surprisingly versatile.

Deer fat, which can be waxy and coat your mouth unpleasantly when it’s cold, is transformed when it’s cut with a little flour and cornmeal.

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.