John Myers
Various cuts of pork, beef, game, and poultry are suitable for a meat fondue. In order for the pieces of meat to cook through quickly, they should not be too large.
A meat fondue made from beef or pork is, therefore, best prepared with pan-roasted meat from the hip or the back of the animal. Filet is also good for a fondue. If poultry is to go into the fondue pot, chicken or turkey breast fillet will do. If you prefer to use venison for your meat fondue, it is best to use the back or leg of venison, deer, or wild boar.
It is best to cut the meat into small cubes about one centimeter long and one centimeter thick. In this format, the meat can be easily skewered on fondue forks. The pieces cook particularly quickly if you make sure not to dip too many skewers into the fondue pot at the same time.
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