can you use??

Question

lard in place of pork fat or beef fat when adding it to venison

Answer 1

Lard is pork fat but it's been rendered. You might want to use the unrendered pork fat - I'm assuming you want it in your venison sausage. You don't want it to totally melt out the minute your meat hits the heat.

From my AOL dictionary:

Main Entry: lard
Function: noun
Etymology: Middle English, from Middle French, from Latin lardum, laridum; perhaps akin to Greek larinos fat
: a soft white solid or semisolid fat obtained by rendering fatty tissue of the hog

Answer 2

If you are using it to make venison sausage--you really need to use unredendered fat (preferably pork--it's much milder than beef fat would be in sausage)--otherwise it will melt away and not really add any juiciness to the venison. You can order some from a butcher (even have it ground for mixing in the sausage).

If you are using it to brown the venison before braising or baking--it would be fine.

Answer 3

Lard *IS* pork fat.

Suet = beef fat.

Answer 4

Yeah, but lard is pretty neutral. You'd get more flavor from olive oil.

Answer 5

Lard basically is beef fat, so it should be okay.

Answer 6

yes