I’ve long been a proponent of using deer fat in cooking. In fact, it’s one of my more favorite hunting myths to puncture when I talk to other hunters about game cookery. After all, it just makes sense that the fat on venison would taste good, especially if you are hunting either in the Grain Belt or wherever there are a lot of acorns: Most of us like the taste of grain-fed beef, and acorn-fed pork is some of the finest in the world.
Still, the majority of sources on the subject will tell you to remove any and all fat from your deer, calling it gamy or “strong” or otherwise unpleasant. Even the normally sporty The L.L. Bean Game and Fish Cookbook, which I respect a lot, says venison fat is gnarly — but, oddly, that moose and caribou fat isn’t. Some critics skip the flavor aspect altogether and stress how quickly venison fat goes rancid, even in the freezer. There has to be something to this, right?
Turns out, there is — to both sides of the deer fat debate. Here’s what I know about the science and composition of fat in venison, and hopefully this will help you decide whether you want to keep the fat on your deer or trim it off.
Let me start with the obvious: Deer, elk, antelope, caribou and moose are all separate critters, with different diets among species compounded by both regional differences — the menu for an Arizona cous deer is nothing like that for an Iowa white-tailed deer, for example — as well as individual differences; one buck may love acorns, while the one eating next to him prefers grass. Given this, any universal ideas about the flavor or composition of deer fat should be taken with a grain of salt. Being wild, variability is the name of the game.
Source http://honest-food.net. Continue reading this article at this LINK…..
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