Keeping the veg separate will probably be easier all around.

I'll cut the vinegar out and maybe just do extra lime juice next time. I'm not sure on the age of the doe, but it dropped almost immediately and I did process it decently. So it isn't tough meat as far as I can tell!

I'm definitely running up against the edges of my cooking skills, I just can't troubleshoot things because I can't figure out where to go or why things happen. I'm a lot better than I was! But there's a lot to try with new cuts of meat.

I'll stick with pig fat since it's far easier to get bacon and lard than duck fat. I don't know if anyone local does ducks.

Thanks for the help! I'll keep posting as I keep experimenting.