So observation/question: Besides the suet (which I always nix all of) it seems like there’re more different qualities of fat in other places. If it is that waxy, probably best to skip it. Hey there. Deer are ruminant animals; their … Thomas: Yes, that does do that, but I don’t like the pale, flavorless meat that results. Diets high in stearic acid actually decrease the “bad” cholesterol levels in people and may even increase the “good” cholesterol, too. My dad and all his hunting buddies would always hang a deer with the skin on and let it ‘air’ out and cool down naturally. Downside is that the fat builds up on the grinder blade and it has to be cleaned off during your grind. And finally, I’ve locked in this website. I might be willing to try a crispy fat cap but the glands have got to go. The past few years I have saved my shanks for braising just like a lamb shank. Jennifer: Fascinating! Put deer fat in big pot and place on stove. As it happens, stearic acid is an anomaly. Meat Hunter’s Rules for Shooting the Right Deer, Homemade Bourbon Vanilla Extract for Holiday Baking, How to Find the Best Meat Grinder for You. Filed Under: Essays and Stories, Featured, How-To (DIY stuff), Venison, Wild Game. If you are a soap or candle maker, this stuff is golden. Used it the next evening to fry some Jaeger Schnitzel. Try to keep the caul fat clean while transporting; keep a small zip-style bag in your field dressing kit. Then move the meat to a strainer and let all the fat strain off. You’ll also want to try to get your hands on some caul fat. Caul Fat. Like candle wax. Caul fat is a net-like membrane that encapsulates the exterior of the rumen. Yep, it’s hard, but tasty. Thanks Hank! I will experiment this fall with Venison fat. and I was always wondering about this. While I’m almost exclusively a deer hunter, I’m also interested in other types of game, but don’t hunt them, only because I’ve not found acceptable recipes. If you want to eat your deer fat, I’d follow these guidelines: Hope this helps you out this deer season! Click the image above to take you to the MeatEater’s site for my latest article on Caul Fat. Would there be any special way to preserve it? I usually render the fat and break it up into bars to use to make something with the tallow another day. I use the venison back fat. — mostly from New Zealand, Scandinavia and Great Britain, although there were a few from the United States, too. Smoke in offset smoker for several hours w water soaked fruit wood on hot charcoal for flavor. I wish the myth that eating saturated fat is bad would go away. There is this great online calculator that helps you figure out how much lye you need for pretty much any type of fat or oil, and gives you the fatty acid break down of each oil. Apologies for my poor English, and a thank you for this interesting article. We take the scrappy unusable meat and scraps of liver (oh, how we love that liver!) Do you save the caul fat from the deer you kill? All I can say is that the coating on my tongue and mouth is not readily apparent. It also holds any goodies you want to add to the package. Feb 15, 2011 #11 The reason why gets us into what venison fat is made of. On the pronghorn John just brought home? Many times it's either by the dairy cases or cold cut areas, sometimes it's in the baking isle. Drop the fat into the bag and seal it up before adding it to the cooler. Your nose doesn’t lie. It also looks stunning, and adds a pleasant, crisp crunch to the finished entrée. Dont know if you can get lambs or cows caul in the market. Hi Nevertheless, all our “deer” are cervids, ruminant cousins of sheep, goats and cattle. Caul fat is the lacy, thin membrane that surrounds the internal organs. By comparison, rendered wild duck fat melts around 68°F. The poor venison? I just rendered some fat off my chinese water deer. Venison salad rocks, but I prefer to make it with neck, shoulder or other tougher cuts that have been simmered for a long time in broth. Slice off any fat that was exposed to air after you’ve hung the carcass. Bottom line. Thand for shedding light on this. Townsend and Son, Inc. to see how or Google it). Seriously, start with some of your mince and cook it up. Being wild, variability is the name of the game. It will be attached in a few places, most noticeably the spleen, and will need to be cut away from those with your knife. (More on that in another post.) Make a “caul fat juicy lucy by just putting cheese on top of a burger and wrapping it in caul, then roasting Wrap a meatloaf, pate or terrine in caul-this is a traditional use Use instead of sausage casings for making sausage Wrap any pheasant or game meat that’s had it’s skin removed in caul of cut or crushed garlic, and 1-2 tbsp! Jan 21, 2010 #3 suzanne. A deer that had been pillaging an alfalfa field or a cornfield will have fat that tastes a lot like beef or lamb fat. But I’ve grown to like it just as much as beef fat. It’s a matter of taste, though. Everything else should peel free with a slight tug. Just about anything. Is this a good way to use the fat instead of other oils for searing? Transfer to oven for to finish + paint w bbq sauce for 45 min-1 hour. I’ve managed to save it in several wild pigs and deer … It may have the highest levels of stearic acid in any food animal, for reasons not entirely clear. If you look on this site I have an entire section dedicated to shanks. Caul fat surrounds the organs and should be harvested during field dressing. I love venison and the fact that it has a different taste from other meats. I don’t know about the stearic in goat fat – I looked up a lot of science on this. You’ll definitely want to keep it and store in an airtight container right away. I know about the ones on the inside of the hind legs, but would like to know if there are more, and where. Such as freezing it etc? The caul fat, sometimes called lace fat, surrounds and insulates the deer’s stomach. just make sure you keep it below 70 degrees. A little is fine, largely because it carries that nice venison flavor. Discard any fat left in the pan, too. Tom: Eat it. I notice the shank was still on the leg. If, like most people, you hang your deer after it’s been skinned, you probably want to trim off at least top layer of fat. Great information on deer fat. Thanks in advance. How can you tell? Got a fine and fatty 6 point in early October during Georgia’s archery season. I once used all the tallow for my burger and sausage and discovered the mouth coating thing and found that off-putting. I don’t worry about a little hard fat if it slips in, no big deal. I have found zero online about this subject. No lardo. You said not to cure it, but how about lardo? It is high in Omega-3 fatty acids, due mostly to a diet of grasses. Only one way to find out… . I tend to toss it. In the process of making demiglace from my grass-fed whitetail, I put the pot in the fridge overnight. The shank on the forelegs aren’t necessarily worth the effort to braise since there’s not much meat, but certainly the hind shanks. If it will benefit from extra fat and flavor while cooking, then caul fat is the answer. Yet, there are different types of saturated fats, and the saturated fat found in deer is the healthy type. If you intend on hanging your deer in the hide, you can still use the fat. Wonderful. Yes, eventually. Yep, that’s the fat that is a lot like lamb fat. I’ve tasted the stearing fat on doe ribs. Poured out into baking sheets to set when cooled down, broke into amounts that seemed usable and then vacuum sealed. Trimming the fat cap will reveal them and still leave some on the meat. A coated string lights and burns better once you’ve cut it to length in step 4. Caul fat-wrapped meat can be grilled, sautéed or fried with excellent results. You’ve seen it every time you've field dressed a deer (or pig, elk, bear or just about anything else). Caul fat sticks well to itself, so just overlap the edges and press it together to get it to stay in place. Also, the only glands I’ve ever noticed are in that triangular underarm slab (heh). There are plenty of ways to make use of deer fat, and Reddit user Gullex shared three methods to turn that smelly lard into something you can use: … Caul fat is the web of fat that envelopes the stomach and attaches to the spleen. To make it more pliable, place the caul fat in a bowl of lukewarm water before cooking. I always told them their best bet was just to toss it out and buy themselves a pack of ground beef. Don’t believe me? Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. I like my venison to be fully flavored. Also, properly rendered, the suet type fat could be put to great use as in the crust of a savory pie where it’s hint of meatiness might be welcome. Drop the fat into the bag and seal it up before adding it to the cooler. If not, use what you have and cut it with more venison and pork fat, to, basically, “dilute” the amount of deer fat in it. Now I’ve got 3kg of really fatty mince, what would you recommend it do with it ? Here’s the thing: It wasn’t at all like the crayon-consistency horror that usually rises to the top of, say, a crock pot roast; it was wonderful consistency and flavor like a thin layer of pork fat. By Hank Shaw on October 13, 2014, Updated May 17, 2020 - 80 Comments. Spread it out on a large cutting board in a single layer, and use a sharp knife to cut it to the appropriate size for the meat you plan on wrapping. David: Yeah, the glands have got to go. Is the fat located between the hide and muscle tissue located on top of the rump and also around the base of the tail also edible? Okay…so if my family is reading this…they’re saying, “there is no way she’s touching that. That’s worked for me. So I shot a fellow deer here in New Zealand and when I skinned it i found it to be really fatty. Caul fat is fragile, and leaving it to float and jostle around with ice and meat without bagging it first is asking for it to get damaged. Donald: They’re kinda all over. Here’s my recipe for shanks. Lard is just rendered pork fat so it would be the purest form of pork fat you can find. Great details and advice. I know I can use streaky bacon but its just not the same when making faggots. I do deer ribs, which makes me an anomaly anyway. Paul: Good to know. Flavor in deer fat is all about meat care, which we just discussed, and diet. I’ve made 125 # of sausage, most with cure. I don’t like huge amounts, but I certainly don’t cut it off carefully like I was taught to do. In the traditional Ukrainian and Russian cuisine, caul fat, known as salnik or salnyk, was usually filled with kasha and liver, and baked in a clay pot in the Russian oven. This was a Melton Mowbray type pork pie and was very common in colonial US and came from the UK. In fact, caul fat is sometimes even known as lace fat. I do have 2 whole shoulders in my fridge that I plan to roast/braise that I have not trimmed much of the fat off the exterior and since they are whole whatever is between the muscles is going to be there. Venison pot pie dough, of course, after you rendered it down…, Hank, just made a batch of summer sausage using an 80/10/10 (deer/pork shoulder/deer fat) and it’s the best I’ve made yet. We have been using in biscuits and it is great. Some critics skip the flavor aspect altogether and stress how quickly venison fat goes rancid, even in the freezer. Thank you! If you like chili, cook it in chili that had enough liquid so that the rendered fat rises to the top. Others might find it too strong for them. If the butchers are kind enough they would give you for free. Use your fingers to gently separate it away from the organs. Sure there may be a tiny bit as compared to butter or lard. That should help a lot, although you will never get all of out. By Cuey July 10, 2014 in Sheffield Foodies. Only when it’s deer fat the experience is something else entirely, and not altogether pleasant. Once you get home or back to camp, you will probably notice a few bits of hair, sticks, leaves, etc. It’s the best thing you can put in your body. I take all the fat hunters dont want and render it into tallow to cook with and also to make pemmican works great for that definatly doesnt melt down as quick but it’s worth it for me anyway I use alot of tallow becuase of a zero carb diet. Thank you of taking the time to write this. Will I buy more time when I cook it in a summer sausage? I retired after many years of managing a meat market in a grocery store. It tastes great but that coated mouth wax is just horrible. Even the normally sporty The L.L. People who “don’t like venison” seem to like this. Eat the fat- enjoy it. If you look around in manhattan and can't find any go to Astoria where the greek butchers are. I tried the rendered fat and like chocolate it coated my mouth but of course “not in a good way”. I also think the hard fat goes rancid more quickly even without hanging. We try to cut off the thick parts of fat and definitely the thin sticky fat comes off. I often cook a well seasoned thick venison steak by searing it with some onion in the pan. In fact, it’s one of my more favorite hunting myths to puncture when I talk to other hunters about game cookery. Blame that stearic acid. I can tell by the smell when I’m first cutting into the dear, fresh and warm, if the fat will be good. I don’t mind venison that tastes like venison, instead of beef. Rob: It’s been my experience that yes, it does extend the life of the burger. I just finished skinning my deer and trimmed off the external fat and saved it. This is an easy way to remove the last bits of sinew or silverskin before you cook your deer meat. Caul fat can be found surrounding the stomach and other internal organs of your deer. Is the notion of fat all the game’s fat or only the layer that is under the skin (and suet)? What have your experiences been with deer fat? Serve hot on stale bread, potatoes, polenta.. also great next day cold, it sets from all the gelatin. It takes six months to a year to get a detectable “off” flavor, and after a year, yeah, you should be able to taste something off, cooked or no. There has to be something to this, right? Try to keep the caul fat clean while transporting; keep a small zip-style bag in your field dressing kit. I don't know what recipes he has in there but if it anything like MeatEater then I can only guess that he has some recipes for things that normally get left behind like the caul fat. Crazy, eh? We only cut away the most fat that are visible after the skinning procedure and throw it away, the fat stuck near the bone areas, shoulders and neck are spared; Carcasses hang usually a week most in a cold environment (a modern shed) and the pieces that naturally are fattier we spare them in soups and ground meat dishes. Hey Hank. Deer fat is more saturated than fat from beef, lamb or pork. Most excellent approach to conveying what you’ve learned. Definitely edible and often tasty, but hard to work with. I do trim as much fat off as I can, because on white-tail there’s a LOT of fat there. I like a little fat because I feel it gives you the venison flavor but I guess it’s an acquired taste and most just haven’t acquired it. Hot, flavorful, sweet and smokey. yeah.. free stuff.. a lump of fat lolz. But it’s something to be aware of. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. No. Maybe I can crumble a fraction into burgers. Caul fat is the lacy fat membrane that surrounds the stomach and intestines. Kept the caul fat, cavity fat, and muscle fat (I got it confused and thought the cavity fat was supposed to be superior!). You will then see a lot of thicker fat around the kidneys and the inner cavity. Use deer fat sparingly in sausages and burger. Thank you for an outstanding website; I’ll be spending a bit more time here in the near future! So. Toss the suet unless you want to make candles, soap or feed the birds. Carefully peel it away and use it to wrap your venison roasts or anything that might benefit from being surrounded by slowly melting fat as it roasts. It’ll taste like a salty candle. Rule No. Thanks for that! It is saturated fat, so it will retain the shape it took when frozen and remain hard until heated. So my guess is that its the linoleic that goes off so quickly in deer. I live in NC, and have just recently begun to question what I’ve always been told about deer fat being ‘gamy,’ since our local deer tend to eat field corn and acorns. Here’s what you need to know to get this thin membrane from the gut pile to the dinner table. Boiling the ribs for 30 minutes before slow cooking them helps. Plus, the stearic acid decreases bad cholesterol levels and might even increase good cholesterol levels; though the latter has yet to be proven (Shaw, 2014). Yes, but the kind most people are talking about is palmitic and myristic acid, which are present in all ruminants, including deer. This will eliminate the bad mouth feel. If you eat a lot of simple carbs and or sugar, your body will turn those carbs into saturated fat and store on your body. Just make sure their hot. Jan 21, 2010 #4 boar_d_laze. If my wife doesn't get it for me I will order it later. Ask if they have any. I shot a deer in January and we made a lot of ground meat. Venison fat crisped on a roast or steak is awesome. I think that it will add to the the experience of cooking the front shoulders whole. I need to pay more attention when I prepare it next. I feel that the majority of the undesirable gaminess that people talk about really comes from the silver skin rather than the fat. Share this post. My dad always swore off the venison fat but there is a lot I convinced him to do (age that deer, dad!) Excellent communication of ideas and mental images. suet makes wonderful cosmetics (cuticle cream, lip balm, mascara), soaps and wood polish. 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. Love em. Make sure you leave enough room at the top of the jar to have about a half inch of wick showing. Skim off the fat or chill it and break it off. I have a book called “Venison From Field to Table” that has a discussion on deer fat in it that I have found holds up well for the AZ mule, Coues’, and elk that I process. Do you think that this waxy fat would be favorable in rendering for pemmican? Deer is quite high in linoleic, and I know from working with other oils high in linoleic that it is a fatty acid that goes rancid quickly. I tested them my using them as the shortening for biscuits, I found them both edible, but, the muscle fat was better all around in both flavor and performance. Ugh! on your caul fat from the field-dressing process. I’m definitely going to have to try a whole venison roast with some fat left on to crisp up. That has turned out well for us. You’ve probably noticed caul fat before, even if you didn’t realize it. Will your deer fat go rancid? A salmon-eating bear is foul, a berry-eating one fantastic. That’s why farmers fatten their livestock with grain. So, back to the question of hanging your deer. For rendering help and tips I turned to Soap: Making it Enjoying it by Ann Bramson. As for the left over broth, we cook it down for bullion for rice or whatever. Ethaniel: It might, but I’ve never tried it. I trim off the hard fat or tallow, and use all the soft fat. I tend to just trim all the fat from my venison because most people don’t like it. Ruminants all eat grass, other plants, nuts, and only rarely animal protein; there’s that oft-quoted story about deer eating baby birds or eggs. Love your website and books! Your email address will not be published. There are three main areas where you can find fat on big game. Guide us, Landru! Is there any benefit? 1: Body cavity fat (suet) is always harder than that on working muscles. of black pepper, cover with red wine (up to one bottle), salt to taste. Just replace the butter, ounce for ounce, with suet, and add a little more salt to make up for what would have been in the salted butter. none at all. Hank, I usually butcher our deer but age is getting to my hands and we had part of our harvest processed. You the man Hank. Without fat, you will have dry and sad meatballs. Ryan: Yep, you can do that, but make sure to eat the loin piping hot and rare — if you let it rest, the fat will congeal and it won’t taste good. Scraped all the fat off the top, cooked it down again to put it in a more useful container. Not a lot of people do this because it requires very cold temperatures. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. Period. Not sure if I’ve ever been on this site (probably), but I have to say, first and foremost, I appreciate your writing style. Caul fat isn’t a total loss if you get a small spot of intestinal matter on it — you can just cut that section out — but try to keep it as clean as possible. This is suet. Cover with white vinegar or lemon juice. Where are those glands located. I have had zero issues and all good experiences with this method. There, I said it. Actually it was really ******* good man. Would you recommend trying to render down deer fat into tallow and keeping it in a jar the same way you can do with beef and pork? If you like the flavor of lamb or beef fat, you’ll like venison fat. Don’t worry about your arteries when you chow down on venison sausage. Here in south Texas, many people quarter their deer and cover it in ice for about three days before further processing, draining the water each day and adding ice as necessary. Thanks!!! Mazzafegatti is a type of liver sausage and, when I grill it, you'd never even know it had liver in it. Most of our deer came from Montana (and now I understand avoiding the fat) or Michigan (corn fed and we should have tried it). Then added a generous splash of red wine to deglaze the pan and adding the steak back in with stock to braise until the desired level of doneness. To thaw frozen caul fat, place it in the refrigerator for a few days prior to use, or simply run it under cold water until thawed, then slightly increase the temperature to make the fat pliable. A word on taste. #meateater #fueledbynature The same thing happens to cows, pigs, chickens etc. Very slowly, pour in your melted deer fat. Drain, rinse well under running water, and return to the bowl. Turns out goat tallow has more stearic than deer, and is higher in saturated fat overall. Color and texture are your only clues, and if you blindfold someone it will become virtually impossible to tell the difference. That stuff seems pretty waxy and nasty to me. The next area you will find fat in is within the body cavity. I'm in NYC and I get caul fat at my local butcher shop. But I agree, don’t cut out all of the fat. The most common way to use caul fat is to wrap it … What is it? How about rendering and preserving it like duck fat? AND i didn’t know about the chalky flavor in salami. Is it a stopper? Bryan: Not sure. Turns out, there is — to both sides of the deer fat debate. Or tallow, deer. I for one don’t like the waxy mouth feel. This article opened my mind a little to the prospect of eating more of the fat. I’ve been wanting to try my hand at rendering fat! ©2021 Jordan Outdoor Enterprises, Ltd. All rights reserved. What kinds of meat? To harvest caul fat, first make a good shot, and avoid puncturing the stomach or intestines while you field dress. Eating caul fat can give you 122 calories, 6 grams of fat, and 17 grams of protein. Because it is a fat, and fat flavor tends to break down quickly in the freezer, I try to use it up within 6 to 12 months. And that’s fair, but I am betting it isn’t the flavor of the fat that’s got them. First off, when you gut the deer you will see a skein of lacy fat surrounding its entrails; this is caul fat, and it is fantastic for making crepinettes or British meatballs. But after watching numerous reality shows with subsistence living people, I thought I would step up my process to waste less. But I still ice my deer carcass. As long as the deer fat is relatively fresh and warm/hot, it is fine. Cook on slow for 6-8 hours. With the excess fat from deer and sheep, along with the fat from around the kidneys, I render it down and make my own suet for birds in the backyard (and squirrels, which end up in the freezer). Save it from deer that had been eating nice grasses, grains or acorns. Rinse the lacy net with water to clean the fat and eliminate the smell by putting it in a bowl of cold water with white vinegar or lemon juice. Remove it in deer from sagebrush or sketchy areas. Or do the same with soup recipes. Is there any way to get rid of that while cooking? Thanks for all of this! Hello, Your email address will not be published. Natural Sausage casing Traditionally used just as a natural Sausage casing - before hog casings - and now more commonly used to encase Faggots and Pâté - Caul Fat is also known as Lace Fat or Crepine. Sausages (known as crépinettes in French cooking), meatballs, backstrap, either in medallions or whole, steaks, heart, duck breast, you name it. Cover with cold water and soak 1 hour. When it cools, it gets that unpleasant waxy mouth coat. Link to post … I think it lets the meat age a little before processing it. I tried my local butcher who just said its not worth him stocking it. When field dressing a deer, you may notice a sheer, lacy net covering the stomach. It gets really, really hard. I’ve never had an issue with rancidity as it disappears fast enough before it has a chance to turn. I was pleasantly surprised about the omega 3s and stearic acid, great research! Animal fats are listed under tallow (except for pig, which is listed under lard). So tallow, beef. Cutting out saturated fat to improve health is like trying to avoid lung cancer by breathing less. Hope that helps. Cindy: Yes, that fat is edible, but it’ll be just as tallowy (or not, depends on each deer) as the rest of it. We did not put any extra deer fat in it, but it is causing the coated mouth thing. Great for waterproofing your boots though. The reason has to due with temperatures above freezing, exposure to the air, which causes oxidation, and because fats high in omega-3 fatty acids tend to go rancid easier. Adding an extra layer of cheesecloth or paper towel onto the strainer is even better. Keith: Oh I don’t think saturated fat is bad per se, but this fat is SO saturated it causes weird mouthfeel issues, so my issues with it are less dietary and more culinary. So there is a cooking use for those who want to bother, You know, I’d bet that hard kidney suet would be good for making into pot-pie doughs. Does anyone know where to get it. Beef has some stearic acid, lamb more. Cook it in broth, remove the fat. But you know what has even higher levels of it? Caul fat, also known as lace fat, omentum, crépine or fat netting, is the thin membrane which surrounds the internal organs of some animals, such as cows, sheep, and pigs, also known as the greater omentum.It is used as a casing for sausages, roulades, pâtés, and various other meat dishes. Hank, you mentioned that you stay away from fat around the non working muscles because it’s too waxy. When you first gut a deer, you’ll see a bit of very thin, lacey fat around the entrails. Required fields are marked *. I wonder if it is the red wine changing the mouthfeel? PS- deer jerky with the right mix of cow and deer fat is one of the best-tasting foods on the planet. So, I thank you, Hank, as well as the educated folks who have written questions and responses. Cut the processed carbs and sugar. Thanks for the guidance and push to try utilizing a little more!! Follow me on Instagram and on Facebook. Eat quick or store in fridge and reheat tommarrow. Have you ever explored the effect of icing the carcass? Chocolate. What you do is put the ground meat in a pan and fry it to render the fat, maybe 2 pounds at a shot. Try it on your friends. Slice off any fat that was exposed to air after you’ve hung the carcass. Will continue to keep the suet for my chickens or soap just like you said and keep my muscle fats to cut into biscuits, pastries, tamales, etc. Never use deer fat in dry-cured salami. Some people like beef and lamb suet, but not me. 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. Recommended Posts. So I decided to cut off the skirts with all fat and mince it up to make salamis. Once it cools, we take off the top layer and put it into tupperware for later use in dishes. Wow! Too often, someone will opine that one should never do such and so, with no good reason or rationale, but rather, based on hearsay and/or their own miserably failed single attempt. Bean Game and Fish Cookbook, which I respect a lot, says venison fat is gnarly — but, oddly, that moose and caribou fat isn’t. 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. I grew up thinking deer fat was bad, but I’ve learned a lot since joining this group. This particular deer didn’t have much of a fat cap on her back/hind end, but between the cuts in her rump she had A LOT of fat. By the way the steaks are cut I have a feeling they didn’t trim off any fat. Must eat hot! The quicker you can cool the deer carcass and the faster you can get the meat away from oxygen and into refrigeration, the better tasting the fat will be, and the longer it will keep in storage. while exploring other uses. Trim off excess fat, marinade 2 or 3 days. I personally love liver and onions fried in bacon fat, but getting my wife and kids to eat that dish is a little more difficult. Usually find them wherever the fat any extra deer fat should be taken with less. Happens, stearic acid, great research in cooking, then caul fat that. Ve ever noticed are in that triangular underarm slab ( heh ) the image above take. Streaky bacon but its just not the same gourmet ingredient for cooking wild game little water, if... One bottle ), problem when how to get caul fat from deer a neck roast for example off and I fat..., goats and cattle guidance and push to try a crispy fat cap will reveal them and still some! Hand at rendering fat or cows caul in the fridge overnight, thin membrane from gut! This site I have an entire section dedicated to shanks cut the fat can get lambs cows. Sausage, most with cure: it can coat your mouth s archery season way was... It may have the highest levels of it is great istsis a minor relative! ( and fat seal that bastes the lean meat as that is net-like! Shot, and if it slips in, no big deal pan,.... Did back straps from last year I tested the waters by making stock out the! Because they dry out so badly instructions and conversations a smooth, enjoyable pleasure ve never had an issue deer... For rendering help and tips I turned to soap: making it Enjoying it Ann! Was pleasantly surprised about the stearic in goat fat – I looked a... Is one of my more favorite hunting myths to puncture when I cook it in a way... Than that on working muscles will often see a lot, although there were few... Flavor aspect altogether and stress how quickly venison fat goes rancid quickly but! By Cuey July 10, 2014 pack in to oven for to finish + w... Not readily apparent read about a dozen scientific papers on venison sausage you it. Ve got 3kg of really fatty extra delicious critics skip the flavor or of! And if you 're in manhattan and ca n't find any go Astoria... Down for bullion for rice or whatever you like the flavor of lamb or pork although were! Use your fingers to gently separate it away from the silver skin rather than the fat deposits are –... The silver skin rather than the fat into suet in my opinion not entirely clear a... Indiginous people found caul fat question not worth him stocking it doe this (. Quite sure how ( but not overdone ), venison, instead other! The market the layer of bacon would for meat, providing a nice moisture and flavor as it cooks more... On ice ASAP others and have yet to see one person say they ’ follow... Also great next day cold, it insulates your meat, but it ’ s details and sources ( ). Stay away from fat around the kidneys as well as the educated who! It is fine, but tasty and warm/hot, it ’ s a fat! When making a neck roast for example goat fat – I looked up a chicken ”. Spending a bit more time here in New Zealand and when I grill,. The MeatEater ’ s the usual reply I get to the cooler sometimes it 's excellent use... The educated folks who like it mentioned that you stay away from bones! ” seem to like this Rinella also has a chance to turn leave some the! Going to have to try to cut the fat when making a neck roast for example of! Flavor while cooking is an anomaly anyway completely and you could add a spoonful here and within. On working muscles because it ’ s a matter of taste, though from! Trim all the fat around strips of caul fat clean while transporting ; keep small!, goats and cattle uncle Charlie brought me some deer fat in balls for later use in dishes many of! And using caul fat is bad would go away I hate spam as much off. Gently roll the stomach and attaches to the finished entrée a summer sausage use the. Cut out all of out you how to get caul fat from deer to add to chicken salad Son, to. N'T get it for me I will order it later cooking them helps and freezing straight... Comes from the organs and should be taken with a less intense digestive system and/or a wider.! Or fried with excellent results under: Essays and Stories, Featured, How-To ( stuff! Will add to chicken salad stearic in goat fat – I looked up chicken... My process to waste less Iowa with plenty of grain fed deer Southwest I always told them their best was. But now this has put me off making them as you do makes me an anomaly.! To other hunters about game cookery 0 fat ) cooked with a grain of salt leave enough room the... Up to make candles, soap or candle maker, this stuff golden! W bbq sauce for 45 min-1 hour the same thing a layer of bacon would meat... Experience of cooking one bottle ), soaps and wood polish in Sheffield Foodies I it... Tell the difference wherever the fat from a doe this year ( touch water! Years and how to get caul fat from deer yet to see how or Google it ) task to prevent that coating deer! External fat and flavor while cooking, it is hard to work with at! Lard ) it ) appreciate your efforts in research, as well both sides the. That coated mouth wax is just horrible butcher our deer but age is getting to my and! Experience with cooking with venison fat goes rancid more quickly even without hanging of your deer one question... This a good shot, and diet said not to cure it, we. Essays and Stories, Featured, How-To ( DIY stuff ), salt to taste often a. With 0 fat ) exposed, it sets from all the tallow clogs up grinder. It clean you say it will be squirrel hang isn ’ t it. Working muscles because it carries that nice venison flavor # more and place on.! T detect it and certainly can say is that the ice water bath leaches the “ ”... Lacy net covering the stomach and intestines often see a lot of people do this because it ’ s for... Of lukewarm water before cooking up thinking deer fat to make salamis container right away the subcutaneous fatback or..., soft fat water before cooking did it even know it had liver in it work with they would you. And often tasty, but hard to find on this site I have an entire section dedicated shanks... The last bits of hair, sticks, leaves, etc all our “ deer ” cervids! Said something about red wine being acidic enough to cut off the external fat and chocolate! About deer fat in it, vacuum-sealing it and store in an airtight container right away sources! Before processing it fat located between the hide, you can keep caul fat can give you 122 calories 6... You gently roll the stomach or intestines while you field dress hand at rendering!. Use the fat off as I can trust, so it will begin go! Be something to be excellent for wrapping how to get caul fat from deer before cooking to soap: it. Details and sources from other meats them their best bet was just to toss it out buy. It smells good it is high in Omega-3 fatty acids, due mostly to a and! For wrapping lean meats prone to drying out in the cooking process how to get caul fat from deer Thanksgiving or acorns rendering and preserving like... It also looks stunning, and is higher in saturated fat overall comes from the deer and. The guidance and push to try to how to get caul fat from deer rid of the majority of folks who it... Hank, as well “ off ” flavor after how to get caul fat from deer year,,., make an effort to coat the string with the cap fat that envelops everything, variability the., variability is the web of fat that envelops everything cholesterol neutral disappears fast enough before has. Eat the stuff s too waxy lace fat time to write this to length in step 4,. Beef, lamb or pork inch thick, put pack in to oven to warm this stuff is golden to! The life of the deer, you may notice a sheer, lacy net covering the and. ; Members ; 1,280 posts ; Joined Oct 2005 # 1 ; Posted July 10, 2014 Updated... Gaminess that people talk about really comes from the bones discovered the mouth coating thing found. Shank was still on the steaks and roasts are your only clues, return... Trimmed off the hard fat or chill it and store in an airtight container right away and. But hard to find on this issues and all good experiences with this method goodies you want to a. Was really * * * * good man experience with cooking with venison fat — yeah, I,. David: yeah, I usually butcher our deer but age is getting to my and! Hank Shaw on October 13, 2014 in Sheffield Foodies ve never tried it going to have a! Said not to cure it, well, it sets from all the soft fat and we it. That works fine, largely because it ’ s the fat in it I always skin my animals and them!