I have always thought that you were supposed to remove all of the fat from wild game (specifically elk and deer) while processing it. I've heard that the fat doesn't melt the same way as beef/pork fat and produces a gamey taste with a waxy mouth feel when cooked. I've always done my best to remove all the fat, silver skin, and junk from my meat.
My buddy told me to watch the below video. The butcher seems very knowledgeable, but I'm surprised to see him keeping the elk fat in the grind, roasts, etc. It just made me wonder about it.
Thoughts? Should fat be removed? Why is he keeping it? Are there any game species which you keep the fat for?
Thanks!