The Farmer
Well-Known Member
Got myself a nice big Fallow doe with a nice layer of fat on it and was wondering if i should trim the fat off. Was going to cook the haunch as it has a nice layer of fat ready for roasting.. but i've been told different things, i was told to cut all the fat off as it makes the meat taste bitter, then i was told by someone esle to leave it on?. So to trim or not to trim, is there any rules or does and dont's, does it matter if there is a bit of fat on a leg or not.
Cheers guys.
Cheers guys.