Deer Pipian

Season the deer meat cubes generously with salt.

In a large heavy-bottomed pot or Dutch oven, heat 20 grams of lard over medium-high heat. Sear the deer meat in batches until deeply browned on all sides. Remove the seared deer meat and set aside.

Deglaze the pot with 1000 grams of water, scraping up any browned bits. Return the seared deer meat to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 90-120 minutes, or until the deer meat is very tender. Remove the deer meat from the broth and reserve the cooking broth.