Thread: Belly meat

Originally Posted by R93

Depends on the animal and how fat.
Usually mince.

If fat like a late summer red or fallow will probably make Bacon.

Epigrams are the go as well.

Simmer both sides of flaps and rib meat in one peice (have to do one flap at a time) in venison stock with all the trimmings for 3 hours.
Keep the stock to reduce into a jous.

Place flaps on top of each other and refrigerate once cool until set together and layered. Fat will stick them together.

Cut into small squares then roll in dijon mustard, seasoned flour, egg wash then your favorite bread crumbs.
Deep fry till golden.
Top with favorite sauce or a nice jous.

A bit time consuming and a lot of work but bloody worth it.





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That don’t sound too bad....


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