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Cooks' Corner
Venison Scottish Egg, it's what's for lunch ...
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<blockquote data-quote="Doodle" data-source="post: 1683722" data-attributes="member: 98051"><p>Did you have any smoking issues with the olive oil? I tend to steer clear of olive oil for higher temp stuff due to its smoke point. </p><p></p><p>If you make these again any time soon, try rolling them in a coat of rice flour and frying them in a 50/50 rendered lard/rendered duck fat combo.....hard to beat for flavor, and the rice flour gets really crispy. I've also had good success with rice flour based batters.</p></blockquote><p></p>
[QUOTE="Doodle, post: 1683722, member: 98051"] Did you have any smoking issues with the olive oil? I tend to steer clear of olive oil for higher temp stuff due to its smoke point. If you make these again any time soon, try rolling them in a coat of rice flour and frying them in a 50/50 rendered lard/rendered duck fat combo.....hard to beat for flavor, and the rice flour gets really crispy. I’ve also had good success with rice flour based batters. [/QUOTE]
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Venison Scottish Egg, it's what's for lunch ...
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