Thread: About deer fat

Ive always discarded it, but maybe its ok ...

https://honest-food.net/cooking-deer-fat/

I’ve never understood this. Seems to be a yank thing. All the deer fat I’ve eaten on reds and fallow has been amazing and when rendered, tastes no different to beef fat.

I process fat deer fast to stop oxidation of the fat, render down the excess, vacuum pack and wet age the tender pieces and vac pack and freeze the stewing boiling bits.
Some years ago I had some fat back leg muscles pickled so I could smoke and turn into bacon, the meat turned out fine but the fat was disgusting. I then did some research to find out why the fat had a horrible taste. After that discovery I changed the way i processed the venison and brought a vacuum pack.
Here is some tallow from a recent deer

Wow interesting subject. I generally like the taste of animal fats (beef less so) but I have always discarded any fat on a deer carcass believing it to quickly go rancid. Perhaps that is a fallacy and I have been wrong all these years.

I have to admit that for years have trimmed any fat off my venison - just dont like the taste - but fresh maybe the way to go ?? much of our venison years ago when we lived on it was hung in open - that could have made any fat a little rank - but a fat deer now - where we get our fallow they are as lean as

As most of my venison gets frozen, trimming fat from the meat and using pork fat in sausage makes sure there are not issues later on. By saying omega 3 in Thar’s article they mean poly unsaturated fats which are less stable than saturated fats.


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