Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Bard along with all the Bard containing recipes presented on this site, with 6 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Bard recipes added to this site.

These recipes, all contain Bard as a major wild food ingredient.

Barding is the process of layering or tying bacon or pork fat over a joint of meat, a game bird, poultry etc which is to be roasted. The fat drips into the meat and the layers prevent the meat from over-cooking on the surface. This keeps the meat from drying out and also enhances and promotes the flavour. This is typically done for game birds, game meats and lean cuts of meat which do not have sufficient fat content to prevent them from drying whilst being roasted.

Barding is typically done with either fatty bacon (such as streaky bacon) or thin strips of sliced pork fat. The image shown here is a seared venison steak that's barded with streaky bacon prior to finishing by oven roasting. Typically, bacon can just be laid on top of the meat to be cooked (steaks, joints, fowl etc) but bards of fat are typically tied in place.

The barding can also be inserted into the meat using a barding needle, to ensure that all the meat remains moist after roasting.