1. Would you cure the meat overnight or no? I usually do with duck. I use salt, pepper, and herbs. But since I'm not a fan of overly salty meat, I'm wondering maybe it's better to season right before cooking. Any thoughts?
2. What kind of fat would you use? I'm thinking of going with a mixture of beef fat and grape seed oil. Thought about using good old duck fat, but personally, I find venison tastes more similar to beef than any poultry. For those of you who have done lamb confit with duck fat, do you taste whole a lot of duck afterwards or does the lamb-ness still come through?
3. At what temperature and for how long would you cook it? I do my duck confit at 190 F for 10 hours, so I thought I should stick to it, or maybe just for a change, try 200 instead. I see a few recipes with suggested temperatures between 300 and 350. Since I've never tried anything that high or hot, would anyone like to share your experiences in case you have?
Thanks, in advance.