Immediately upon my return to NYC, I threw one of my blocks of Six Medallions into the fridge to defrost.
For dinner this evening, I cooked them very traditionally. I let them warm to room temperature, dried them with paper towels, salted and peppered both sides, and dropped them into a hot skillet oiled with rendered leaf lard.
Added some rendered bacon fat, sauteed pine nuts, and spinach.
Got Paleo?:
Tonight was the first time I cooked something that I killed. It tasted delicious, to be honest though, it didn’t taste that different from a great grass-fed steak.
TheNouveauJäger
thenouveaujaeger 
wearlon
December 2, 2011
You meant beef lard, not “leaf” lard, right?…
thenouveaujaeger
December 2, 2011
“The highest grade of lard, known as leaf lard, is obtained from the “flare” visceral fat deposit surrounding the kidneys and inside the loin. Leaf lard has little pork flavor, making it ideal for use in baked goods, where it is valued for its ability to produce flaky, moist pie crusts. ”
http://en.wikipedia.org/wiki/Lard
Yep, “leaf” lard. it’s great stuff.
TNJ
wearlon
December 3, 2011
Learn something new every day. Thanks for the clarification.