Thread: Confession time

Keep in mind there is a reason why deer were never kept as primary livestock, despite being able to retain good condition on quite marginal grazing and relatively high stocking density.

Their fat is by and large unusable. I have had venison where either fat was left on or used as part of sausage etc.

Mouth feel after eating is that of a wax crayon ( ).

I think venison has seen a revival of interest in the mainstream (outside of the traditional continental dishes) due to the touted low fat content. However, youneed to add in a whole lot of fat/oil for cooking and spice for taste still for it to be remotely palatable.

Compare this to a good cut of beef that can be cooked in it's own rendered fat and needs some salt at most to make great eating.