Deer fat..what to do?

My better half makes soap from our deer fat.

The soap is very good quality and unless scented with something (lavender oil, coconut milk) pretty much scent free.

The first step is a bit smelly, after the fat is rendered it is scent free.

She has also made candles in the past, which to my amazement smelled less than any commercial candle.

I wouldn't eat it unless I get very, very desperate.
 
I made the mistake to leave to much fat on the meat scraps I used for hamburger when I shot my first deer in Quebec. You had to eat the hamburger as hot as possible to keep it from sticking to the roof of your mouth and I threw out many dishes cooked with it. Never again. I did trim all the steaks and most of the roasts so they were good as long as served warm. Cats and such loved the scraps and fat. You should see what 18 cats do to a shoot out deer shoulder.
 
I remember when I was a small lad my Dad got deer every fall and my Mother always served hot tea with a meal of deer meat. If you did not drink the tea while eating the fat would coat the roof of your mouth. Haven't had that problem after I went out on my own as I trim the fat off as best I can. I would say my Dad never fed the deer fat to the birds, but to us kids. Memories of childhood.
 
I trim off as much deer fat as possible. I have a blue eyed husky that just loves that stuff and does it ever put a shine on his coat.
Once he's got the fat, nobody goes near it.
 
I must be doing something wrong. I eat the fat on chops and in burger. It does not stick to the roof of my mouth and it does not smell like mutton. Must have decent eating deer in my part of the world. I feel that completely trimmed meat is just that, a lump of tasteless muscle. Oh well to each his own.

Darryl
 
madtrapper143 said:
I must be doing something wrong. I eat the fat on chops and in burger. It does not stick to the roof of my mouth and it does not smell like mutton. Must have decent eating deer in my part of the world. I feel that completely trimmed meat is just that, a lump of tasteless muscle. Oh well to each his own.

Darryl
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My thoughts exactly:)
 
Same thing with boning out game....the tastiest meat is the meat that touches the bone....so if you're deboning and cutting off all the fat you're missing out on the best flavoured parts on the animal!
 
All my game has been de-boned for 40 years and I've never had a bad deer even rutted big bucks.Those you hang longer.Mine is so clean it can go from the pkg to the pan.Not interested in a butcher with two fingers left and a bandsaw.People who previously were biased against "wild meat" can't believe what I'm serving.I'll stick to what I know cause it works..........Harold
 
mbogo3 said:
All my game has been de-boned for 40 years and I've never had a bad deer even rutted big bucks.Those you hang longer.Mine is so clean it can go from the pkg to the pan.Not interested in a butcher with two fingers left and a bandsaw.People who previously were biased against "wild meat" can't believe what I'm serving.I'll stick to what I know cause it works..........Harold
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I agree with this completely. Another thing people freak over is getting the carcass into a cold running creek to cool down the bones as quickly as possible on a hot day. The doe I shot last year was killed in the afternoon and the temperature was around 27C. Way to warm if you have more than an hour to get it home or to a cooler. I butcher my own as well and just before cutting it up I use my step son's cooler to get the temps down to just below freezing. This makes for nice even thicknesses of steaks and chops. The elimination of bones makes the band saw in the basement a fixture I should probably sell. I have a lovely electric grinder that can easily grind 150 pound per hour if my wife can keep up wrapping.

Nothing like venison or lean bear meat. I trim the fat on both to a minimum. I don't like the tallow effect when it cools.

Good for you Mbogo3. Do it right first time every time and then there are no complaints.
 
ironsighter said:
Blah blah blah... All the same old BS.

Try to enlighten yourselves.

http://honest-food.net/2014/10/13/cooking-deer-fat/
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If you like the flavor of lamb or beef fat, you’ll like venison fat. Period. Others might find it too strong for them.

Blah blah blah yourself.
I said a deer fat fan would like Mutton, and most folks trim the Tallow fat from a steak. Did you read the article in it's entirety?

And this brings us to the final issue with deer fat: It can coat your mouth.

Jeezuz; I'll skip that, thank you very much. Healthy or not.
I'm not crazy about removal... inter-muscular stuff is fine to leave. But the stuff on the outside that can be harder and flakier (term ?), tallow I believe...it gets trimmed.
 
We render it down, filter, then use it for bird suet or to make candles (look up tallow candles). Kind of fun and another use for the animal. We have tried cooking with elk and deer fat, did not appreciate the new flavors so have left it at that.
 
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