Duration
1.5 hours
Serves
8 to 10
Fat might be one of the most underutilized parts of a deer. Where bear and duck fat are held in high culinary esteem, deer fat is typically considered about as good as the gut pile. But once properly rendered, it becomes good as gold. Consider its use as another way to get the most out of your harvest this season. (This article can teach you more about rendering wild game fat.)
Deer tallow is actually quite similar to beef tallow with its high saturated fat content and mild flavor. It makes it the perfect addition to achieving a crisp and flaky pie crust.
While this recipe calls for tallow, if you’d rather use lard, check out Danielle Prewett’s favorite pie crust recipe here. And if you’d like to simply learn more about where to use different types of animal fats in baking, give this article a read.
This recipe below contains the basic tallow dough recipe. Click here to read an in-depth article with tips on how to make a perfect tallow pie crust.
Ingredients
Crust (makes two pie crusts)
- 2½ cups all-purpose flour
- 1 tsp. salt
- ½ cup unsalted butter, chilled and cubed
- ½ cup + 2 tbsp. rendered deer tallow, frozen and grated
- Ice water
Pecan Filling
- 2½ cups pecan halves
- 3 eggs
- ¾ cup light corn syrup
- ¼ cup molasses
- ½ cup light brown sugar
- 1½ tsp. vanilla extract
- ¼ cup butter, melted and cooled slightly
- ½ tsp. salt
Preparation
- In a large mixing bowl, combine flour and salt, stir to mix. Add in cubed butter and grated deer tallow. Cut into the flour with a large fork or pastry cutter. You are looking for a pebbly texture that varies in size. Work fast, and if you feel that the fats are melting, throw the entire bowl in the fridge to cool down before continuing.
- Once mixed, add in ice water a few tablespoons at a time. Start off with 2 to 3 tablespoons, mix by hand, then add 1 tablespoon at a time until you can form a ball with the dough.
- Roll the dough into a ball and split in half. Wrap each half individually with plastic wrap, and refrigerate for an hour at least before rolling out.
- At this point, you can wrap the dough tight and refrigerate or freeze for later use or, preheat the oven to 350°F and prepare a filling.
- Lightly flour your work surface and roll out one of the pie dough balls to a roughly 12-inch circle. Grease a 9-inch pie pan, and place the dough in the pan. From here, if you're feeling fancy, you can make the edges of the pie crust pretty with ridges and folds, or if you're like me, just leave it rustic.
- Smash up the pecans with your hands, you want a mix of fine and whole nuts. Set aside.
- In a bowl, combine the melted butter with remaining filling ingredients and mix until even. You want to make sure your melted butter is liquid, but not hot enough to cook the raw eggs you’re adding.
- Add in the pecans, then pour the liquid filling over top. Place in the oven on a rack ⅓ from the bottom and bake for 50 to 55 minutes or until set.
- Remove from the oven and allow to cool on a wire rack.
Fat might be one of the most underutilized parts of a deer. Where bear and duck fat are held in high culinary esteem, deer fat is typically considered about as good as the gut pile. But once properly rendered, it becomes good as gold. Consider its use as another way to get the most out of your harvest this season. (This article can teach you more about rendering wild game fat.)
Deer tallow is actually quite similar to beef tallow with its high saturated fat content and mild flavor. It makes it the perfect addition to achieving a crisp and flaky pie crust.
While this recipe calls for tallow, if you’d rather use lard, check out Danielle Prewett’s favorite pie crust recipe here. And if you’d like to simply learn more about where to use different types of animal fats in baking, give this article a read.
This recipe below contains the basic tallow dough recipe. Click here to read an in-depth article with tips on how to make a perfect tallow pie crust.
Ingredients
Crust (makes two pie crusts)
- 2½ cups all-purpose flour
- 1 tsp. salt
- ½ cup unsalted butter, chilled and cubed
- ½ cup + 2 tbsp. rendered deer tallow, frozen and grated
- Ice water
Pecan Filling
- 2½ cups pecan halves
- 3 eggs
- ¾ cup light corn syrup
- ¼ cup molasses
- ½ cup light brown sugar
- 1½ tsp. vanilla extract
- ¼ cup butter, melted and cooled slightly
- ½ tsp. salt
Preparation
- In a large mixing bowl, combine flour and salt, stir to mix. Add in cubed butter and grated deer tallow. Cut into the flour with a large fork or pastry cutter. You are looking for a pebbly texture that varies in size. Work fast, and if you feel that the fats are melting, throw the entire bowl in the fridge to cool down before continuing.
- Once mixed, add in ice water a few tablespoons at a time. Start off with 2 to 3 tablespoons, mix by hand, then add 1 tablespoon at a time until you can form a ball with the dough.
- Roll the dough into a ball and split in half. Wrap each half individually with plastic wrap, and refrigerate for an hour at least before rolling out.
- At this point, you can wrap the dough tight and refrigerate or freeze for later use or, preheat the oven to 350°F and prepare a filling.
- Lightly flour your work surface and roll out one of the pie dough balls to a roughly 12-inch circle. Grease a 9-inch pie pan, and place the dough in the pan. From here, if you're feeling fancy, you can make the edges of the pie crust pretty with ridges and folds, or if you're like me, just leave it rustic.
- Smash up the pecans with your hands, you want a mix of fine and whole nuts. Set aside.
- In a bowl, combine the melted butter with remaining filling ingredients and mix until even. You want to make sure your melted butter is liquid, but not hot enough to cook the raw eggs you’re adding.
- Add in the pecans, then pour the liquid filling over top. Place in the oven on a rack ⅓ from the bottom and bake for 50 to 55 minutes or until set.
- Remove from the oven and allow to cool on a wire rack.