Caul fat from Fallow deer

[Henry dV]

As it says above, I`ve never tried using caul fat, but the buck I shot last night was well endowed with both caul and bodily fat and I`d like to give it a whirl but would prefer to use it for something other than faggots.

All replies greatfully received

[Abra]

I have to say that "fallow deer" is one of the most exotic ingredients I've seen referenced here, but caul fat in general is really useful. How about using it to line a terrine pan and making a venison terrine from bits of that deer?

[Henry dV]

I never thought of that and I do have a LOT of liver at my disposal too, I think a few juniper berries and sage will go well with that.

Many thanks !

[Abra]

Sounds delicious! You can also make meatballs, roll them in a square of caul fat, then fry them up. The caul helps them stay together and gives the exterior an interesting bite.

[Henry dV]

Cheers Abra, I tried the terrine and it was very nice, however I was a little over zealous with the caul fat on the top of the terrine, I initially thought it would help keep it moist, which it did but it was too much and needed trimming pre serving.

Before cooking.........

....and after.

Again many thanks, I have tried it on meatballs and it was good, but again it needs to be well trimmed as the thicker fat detracts from the soft meat inside.

I shall be better prepared next time !

[insomniac]

maybe next time you could try venison chops with chicken mousse and tarragon wrapped in the caul and sealed in a pan then into the oven for a few minutes a la Jean-Christophe Novelli's signature lamb chop dish??

Edited September 26, 2007 by insomniac (log)

[Henry dV]

Cheers Insomniac, that sounds good especially as I have these

I have the tarragon in the garden so all I need is to sort the chicken for the mousse. You`ve gotta love this site for the broad base of knowledge and the different ideas that turn up.

Many thanks

[Henry dV]

I just did a little searching and found a J-C Novelli recipe for pigs trotters stuffed with chicken mousse and black pudding and that is really tickling the taste buds, but obviously with the venison chops rather than the trotters in this instance.

Once again my thanks are due.

[Prawncrackers]

Gosh Insomniac, it looks like Henry dV has a glut of venison there. He should send some down our way don't you think?

The Novelli recipe sounds like pig heaven which gets me to thinking as you are using all venison whether anyone has tried making or even eating black pudding made from venison blood? What do you think Henry dV, could be worth experimenting with your next kill...

[insomniac]

Gosh Insomniac, it looks like Henry dV has a glut of venison there.  He should send some down our way don't you think? 

I'll come and get it

[Henry dV]

Gosh Insomniac, it looks like Henry dV has a glut of venison there.  He should send some down our way don't you think? 

The Novelli recipe sounds like pig heaven which gets me to thinking as you are using all venison whether anyone has tried making or even eating black pudding made from venison blood?  What do you think Henry dV, could be worth experimenting with your next kill...

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How would you like it sent, 1st or 2nd class ??

The problem with field shot Deer and, for that matter, Hare (as this IMHO would make superb black pud) is the possibility of contamination of stomach contents from either a carless gralloch or a shot off target or one that is deflected by bone.

I have given this some thought, believe me, and given the right animal and shot I will be able to do it and this forum will be the first to know, I have skins on standby

Edited September 26, 2007 by Henry dV (log)