Who eats / uses venison fat?

[RCB]

I read all the time that deer / elk / pronghorn fat has both a bad taste and a bad texture. I’ve never actually tried it myself (just started hunting last year) so I don’t know if it’s true. Hank Shaw says that the fat can actually be good, if relatively fresh, but that it varies between animals. He says render it in a pan and if it smells good, go for it.

So here’s my question: who here has eaten venison fat? Was it any good? Can you use it for the grinder? I’d appreciate contributions only from people who’ve actually tried it. Sorry if that sounds snarky. In any case I intend to try it this fall.

 

[sram9102]

Ribs are the only thing I don't completely trim all the fat off of. I just don't enjoy the taste of it. You will be far ahead with the quality of your sausage buying pork trimmings from your local butcher or cutting uncured bacon into your recipe.

 

[Rich M]

Venison fat is not tasty IMO.

 

[bsnedeker]

I think it tastes fine. I've eaten it on ribs and used a layer of caul fat to cook up a heart. The problem is the waxy film it leaves in your mouth afterwards. Once it starts to cool even a little bit it turns to wax/tallow.

 

[keller]

I don't use venison fat.i think it taints the flavor.I use beef fat.pork trimmings.bacon pieces if I add anything at all.

 

[xcutter]

I always trim the fat off prior to grinding. Steaks are always trimmed. Deer fat just tastes bad to me. Usually grind in pork shoulder or beef fat in my burger.

Yet to kill an elk but I plan on trimming fat from it as well.

 

[Northwinds308]

Feels like you laminated the inside of your mouth typically, doesn't taste terrible on ribs but I trim it off everything else. If you wanted to use it for something you might be able to render it down to oil and use the oil for knives, tools, leather, etc. I know this is done with bears frequently.

 

[AK Troutbum]

I trim as much fat off every large game species I kill, I just don’t enjoy the taste of wild game fat. I never add fat to the burger (have to add an egg and bread crumbs to moose burgers so it sticks together), and usually only use organic pork or beef fat to sausage.


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[Desk Jockey]

So I experimented with this and looked into it a bit.

Venison fat, diet depending, has a high concentration of stearin acid which is a saturated fat that has a melting temp of about 120* and is quite waxy at room and normal food consumption temps, which is why it costs your mouth. The steric acid and omega 3 also don’t hold well I. The fridge or freezer. Even at freezer temps they can go rancid in 3-6 months creating an off taste.

So, if you are going to use it, fresh venison fat is best. Ideally from a muscle area, not the abdomen, which is more waxy. Caul fat is the exception heat and is interesting to play with. Wrapping a lean cut inthis and fire roasting it or slow grilling it is cool.

I can’t say I have hit upon a preparation that I can honestly say makes me like venison fat, apart from what becomes incidental to my other cooking.

I did have an idea to try and render some down this season to make candles or leather treatment. So I guess it has its uses.

 

[shift_prime]

Great info!

 

[Whitetoptom]

Anyone that has consumed much venison has ingested a least a small amount of fat. I've noticed that some is more palatable than others. Usually turns into an undesirable reaction of the palate. I have become very picky about the way I trim all of my cuts and the quality of what I package has improved drastically.

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[AlleghenyMountain]

You can't help but get a little bit, but I trim as much fat off as possible. I add a little beef or pork fat to burger.

 

[NYyotekiller]

One of my employees mother-in-law uses venison fat to make homemade soap. I usually give him all my fat trimmings off my deer and he gets me a bar of soap from her. Seems like a ton of work to me.

 

[Oregon]

The only game fat that’s worth eating is duck.
Deer/elk/goat is disgusting in my opinion.

 

[Turkeygetpwnd38]

I trim it all off. Main reason is it will make your meat spoil much faster in the freezer if you keep it on. Also, doesn’t taste great. Heard of folks rendering for waterproofing their boots if looking for a use.

 

[RichP]

I always use some whitetail fat in my ground meat.

 

[Gobbler36]

Bear fat has been about the only wild game worth saving

 

[JG358]

Not a fan of venison fat or any wild game fat for that matter, I trim it all off. Only fat I add is beef when I'm making sausage.

 

[Trial153]

I grind it with all the other meat scraps and feed it to my hounds

 

[Mike 338]

Nobody eats venison fat. Fat in the wild is fairly rare. Bears have it. Deer don't. They have tallow which is better used for candles that table fare.