What do you do with deer fat?

I used to melt it down and pour it into those tinfoil bread pans with a whole mess of bird seed etc.. The chickadees and even the odd squirrel love it.

Being in a brick to the first critter to it can't eat it all and leave none for the rest...
 
The organs and gut pile stay where the animal was shot, I don't eat organ meat of any type. The left-overs from butchering goes to the end of the road allowance and all the critters can have a free meal on me.
 
fat

Mix it with rice and you have some cheap fuel for your rice rocket so you can carry your cheap sks out for machine gunning unexpecting critters. Be sure to bring your "nightlight" for easier after hours hunting.:eek:
 
303carbine said:
Mix it with rice and you have some cheap fuel for your rice rocket so you can carry your cheap sks out for machine gunning unexpecting critters. Be sure to bring your "nightlight" for easier after hours hunting.:eek:
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Is this your way of asking for a free meal? I can give you all the fat for free. :rolleyes:
 
bearhunter said:
and is also helped by the drinking of the does urine while she's in extrus. bearhunter
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Huh? thats one I have never heard before!

Deer giving face... Cant wait too read that one in penthouse,, once when I was at deer camp....:runaway: :D :dancingbanana:
 
I completely remove ALL fat from the roasts, steaks an stew when butchering deer.

Same goes for the ground deer meat, except that I replace a bit of the fat with pork fat, which tastes alot better.



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We remove all fat from the meat too at our house, but last year my wife got us to try an experiment (God she loves her experiments) and with our hamburger we tried it four ways. One was just hamburger grade meat with no fat added; another was with 10% pork fat (by weight on a triple beam balance - her father was a chemist); another was 5% pork fat ditto: and the last was 5% deer fat from the shoulder of both a doe and a buck.

My favourite was the no fat at all. Best flavour and lean. However I was unable to tell the difference between any of all the others. And they were all great! The deer fat was fine - no bad taste just as good as pork. And have you ever stopped to think of what is actually in the pork fat? Why go to all the effort of harvesting healthy game meat because it's pure and no hormones and anitbiotics and then add pork fat that's just dripping with garbage? Try it lean ... I'm convinced.

And don't waste good organ meats. Man, there's nothing like some deer heart sliced 3/4 inch thick, fried in butter and onions! Not to mention liver and kidneys. If you're man enough to pull the trigger then you should be man enough to pick through the innards. Our native peoples know this - food for thought eh?
 
ChasseurBob said:
We remove all fat from the meat too at our house, but last year my wife got us to try an experiment (God she loves her experiments) and with our hamburger we tried it four ways. One was just hamburger grade meat with no fat added; another was with 10% pork fat (by weight on a triple beam balance - her father was a chemist); another was 5% pork fat ditto: and the last was 5% deer fat from the shoulder of both a doe and a buck.

My favourite was the no fat at all. Best flavour and lean. However I was unable to tell the difference between any of all the others. And they were all great! The deer fat was fine - no bad taste just as good as pork. And have you ever stopped to think of what is actually in the pork fat? Why go to all the effort of harvesting healthy game meat because it's pure and no hormones and anitbiotics and then add pork fat that's just dripping with garbage? Try it lean ... I'm convinced.

And don't waste good organ meats. Man, there's nothing like some deer heart sliced 3/4 inch thick, fried in butter and onions! Not to mention liver and kidneys. If you're man enough to pull the trigger then you should be man enough to pick through the innards. Our native peoples know this - food for thought eh?
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Nothing went to waste !
 
ChasseurBob said:
We remove all fat from the meat too at our house, but last year my wife got us to try an experiment (God she loves her experiments) and with our hamburger we tried it four ways. One was just hamburger grade meat with no fat added; another was with 10% pork fat (by weight on a triple beam balance - her father was a chemist); another was 5% pork fat ditto: and the last was 5% deer fat from the shoulder of both a doe and a buck.

My favourite was the no fat at all. Best flavour and lean. However I was unable to tell the difference between any of all the others. And they were all great! The deer fat was fine - no bad taste just as good as pork. And have you ever stopped to think of what is actually in the pork fat? Why go to all the effort of harvesting healthy game meat because it's pure and no hormones and anitbiotics and then add pork fat that's just dripping with garbage? Try it lean ... I'm convinced.

And don't waste good organ meats. Man, there's nothing like some deer heart sliced 3/4 inch thick, fried in butter and onions! Not to mention liver and kidneys. If you're man enough to pull the trigger then you should be man enough to pick through the innards. Our native peoples know this - food for thought eh?
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Me don't waste nothing....:D heart, liver, kidney...anything you can think of! I also keep the bones to make currie bone soup. Oh man...that is delicious!:dancingbanana:
 
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