Thread: Confession time

Originally Posted by caberslash

What's the venison version of crispy pork crackling or the nice bit of crispy fat you get on a good cut of steak?

There isn't one

Only because you prepare them differently. If you scolded a deer or steer and cooked either skin on you could probably replicate your pork crackling.
But it's greasy crapp I can do without.

Originally Posted by 7mmwsm

Only because you prepare them differently. If you scolded a deer or steer and cooked either skin on you could probably replicate your pork crackling.
But it's greasy crapp I can do without.

Well no, in some regions of China they do actually cook deer skin (probably Sika or Sambar, possibly Muntjac) and use it in soups or stir-fry for the 'bouncy' texture (you'll sometimes hear this being reffered to as 'QQ').

Not something I'd be rushing to try but having talked to several cooks at Chinese restaurants here in the UK, the subject always comes up and I am reminded by them that most of the UK has never really been that hungry and forced to come up with solutions to making nearly everything edible.

Fat on venison is simply not the same and does not render nicely. I'm very keen to try bear at some point as it has been noted that bear oil kept most of the Western US alive at one point.