To begin, source some high quality beef fat. A deer eking out a living in the Great Basin or the desert might not have any fat at all, and what fat there it may well taste unpleasant. Deer fat is more saturated than fat from beef, lamb or pork. I added about one tablespoon of salt. We’ve been trying to incorporate deer tallow into more and more of our cooking in an effort to use the whole animal and have been surprised at how easy it is. Venison, whether destined for steaks or hamburger, should be trimmed free of anything that’s not rich, red meat. Collecting the Fat: This part is real easy if you process your own deer. Heat tallow in pan until completely melted. Very slowly, pour in your melted deer fat. Others might find it too strong for them. By comparison, rendered wild duck fat melts around 68°F. How can you tell? Birds really love it, though, especially in winter. Rule No. Specifically, beef tallow is beef fat that has been cooked down with impurities removed. I can feed you a series of meats, and if they are all cooked the same way and are all devoid of fat, they’ll all taste similar. Bottom line. MH Bonham is an award-winning author and editor. Question: Are you hanging your deer or not? Turn heat to medium. Diets high in stearic acid actually decrease the “bad” cholesterol levels in people and may even increase the “good” cholesterol, too. ... Jenni is the soaper, here she adjusts a recipe for deer tallow. Unlike beef fat, deer fat does not taste good. Deer fat (as well as elk and moose fat) is largely considered inedible due to the pungent flavor. Trim the wicks to 1/2 to 3/4 inch, if necessary. 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. Thanks for asking! This is our flagship fat and the one that started the Fat Revolution! Research shows that a deer’s sex, age and physical condition closer to winter are the three biggest factors affecting fat … Beef tallow benefits. You can incorporate a little into the mix, but be cautious about how much you add to avoid bites that coat your mouth with wax. Beef fat is still solid and deer fat in my mind is harder than the beef. Just get as much meat as you can removed and put your fat in a Dutch oven or other big pot. Toss the suet unless you want to make candles, soap or feed the birds. There has to be something to this, right? So convenient! Oils, fats, and lye are weighed. Here are the minimum supplies for making candles: MH Bonham (author) from Missoula, Montana on February 25, 2019: Jameet Singh from Chandigarh on February 22, 2019: MH Bonham (author) from Missoula, Montana on December 02, 2018: Yes, you most certainly can add scents! Step 1 – Chop up your fat into stew sized chunks. I save it, vacuum-sealing it and freezing it straight away. Tallow can also refer to rendered fat from other ruminant animals, like sheep. But you know what has even higher levels of it? One big reason is because that lovely flavor coats your palate. (You can offer them as snacks to your pets once cooled. It consists primarily of fatty acid glycerides. Containers that can withstand hot temperatures. Only when it’s deer fat the experience is something else entirely, and not altogether pleasant. Blame that stearic acid. Be sure to keep the wick in the center. Most of the fat on a deer is used as an insulation and energy storage layer, between the meat and the hide. Use of lanolin as a moisturiser began with the ancient Greeks. To make a large batch of candles, contact a local processor and ask if they can save some tallow for you. A deer that had been pillaging an alfalfa field or a cornfield will have fat that tastes a lot like beef or lamb fat. Tallow Be Thy Name!!! Yes, but the kind most people are talking about is palmitic and myristic acid, which are present in all ruminants, including deer. At the very least it’s cholesterol neutral. Follow me on Instagram and on Facebook. At this point, you've noticed that the deer had a bunch of fat on it and instead of tossing it in the trash, you were wondering if there was something easy you could do with it. Tallow is great for cooking vegetables in before you make a stew. So, back to the question of hanging your deer. Deer are deer, with real but more subtle differences in flavor. No. Render some in a pan with a little water, and if it smells good it is good. I make jerky from beef hearts and when you remove the fat on the outside of the heart (you don't want any fat on jerky meat) there is quite a bit, which I render into beef tallow. Tallow is the refined fat from the animal. I highly recommend canning jars such as Ball or Kerr. lard etc) is near liquid. Note that you can always use beef fat or some other type of fat for your candles. You will want cotton core wicks rather than zinc core wicks for natural waxes such as tallow. Knowing how to render tallow is an essential skill for homesteading and nutrient dense cooking. Stir and skim off any large pieces of cooked meat or rind. Tallow is rendered from the fatty tissue of sheep, cattle, or deer. Rendering fat is the process where you remove the impurities in the fat and create tallow. I always add about 15-20 percent fat if I’m making hamburger or … And that’s fair, but I am betting it isn’t the flavor of the fat that’s got them. Deer fat is more saturated than fat from beef, lamb or pork. Have you ever skinned a deer only to discover it’s meat was covered with a nasty-looking yellowish fat (not the normal ivory-white tallow)? It may have the highest levels of stearic acid in any food animal, for reasons not entirely clear. It’s cheap and perfect for smaller batches. Since wild game is relatively lean, it can seem like a lot of effort to try saving every scrap of fat. In fact, it’s one of my more favorite hunting myths to puncture when I talk to other hunters about game cookery. That said, fat is the primary carrier of individual flavor in animals, not lean meat. But when I make sausages from 100 percent venison, they taste fantastic but I find I need to drink something acidic, like red wine, to cut that coating. Crazy, eh? Tallow is something that our ancestors used and treasured. You got a deer this season! Even the normally sporty The L.L. Prepare containers by adding wick to the center. It's no good for eating, being extremely gamey, but it does make excellent candles from the tallow. Otherwise, you'll have to fashion your own. This makes it easy to collect once you skin the deer – this fat layer is readily exposed, and is easy to cut/peel away from the meat, especially if … You just butcher it like normal but instead of throwing the tallow that builds up on the back, rump, and kidneys you simply save it. This added fat can be bacon, pork shoulder, pork belly, beef tallow, etc. (More on that in another post.) Is it a stopper? If you are a soap or candle maker, this stuff is golden. Simply heat the tallow over very low heat until it liquifies. Fat from goats, sheep, llamas, alpacas, deer, moose, elk, caribou and other ungulates is hard and when rendered is called tallow. Next you will often see a lot of fat around the kidneys as well as some stuck here and there within the gut cavity. If you intend on hanging your deer in the hide, you can still use the fat. You can decorate the jar with whatever you'd like that is nonflammable. Beef has some stearic acid, lamb more. There, I said it. Start with a small amount of … Cosmetics & Skincare. It hardens better than beef tallow, which makes me think it is overall better for tallow candles. I mean, at human body temperature, pork fat (i.e. Although we’re talking today about tallow and not milk, it’s likely that the CLA content of tallow is higher when derived from grass-fed beef fat. Cold tallow works best because it is easier to handle and cut into very small chunks. This is where I get my coconut oil. Store in plastic bags in refrigerator until ready to use. Pour tallow into each container with wick. My chickens love them.). Fat from one deer will make about 1-2 coffee mug size candles. Burger Is Too Lean Fat from poultry such as duck, geese, and chickens is called … I’ve long been a proponent of using deer fat in cooking. Tallow is a liquid when heated and a solid when cool, making it … I tend to toss it. 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. It’s the mouthfeel. Remove it in deer from sagebrush or sketchy areas. Put deer fat in big pot and place on stove. A word on taste. Deer tallow is harder than pork fat and maybe even harder than beef fat. (6) Another thing to consider is that antibiotics and other unwanted substances given to conventionally-raised cows are likely to be stored in their fat. Also when you’re pouring, make an effort to coat the string with the melted fat. It may have the highest levels of stearic acid in any food animal, for reasons not entirely clear. Contrast that with ducks and bears and wild pigs, which can run the gamut from abominable to sublime depending on what they’d last been eating. — mostly from New Zealand, Scandinavia and Great Britain, although there were a few from the United States, too. Sign up for my mailing list and you will never miss a new recipe, tip or technique from Hunter Angler Gardener Cook. If you want to make your candles now, skip molding and cooling the tallow and go right into pouring it into the containers with wicks. Flavor in deer fat is all about meat care, which we just discussed, and diet. Color and texture are your only clues, and if you blindfold someone it will become virtually impossible to tell the difference. Use deer fat sparingly in sausages and burger. Suet is also an animal fat used in baking and cooking ( among other uses ), but it is specifically the hard fat … Optimally at about 120F (you may need to melt, then cool it a little), stir in EVOO and essential oils. Being wild, variability is the name of the game. The ingredients are mixed thoroughly. A little adds a lot of flavor, a lot can give you that “coated mouth” thing, Eat cuts with a lot of venison fat, burger or sausages made with venison fat within 3 to 6 months, as the fat will go rancid slowly even in the freezer; it’s a little like salmon fat, which, when thawed, gets that nasty smell we all hate…. Beef fat is still solid and deer fat in my mind is harder than the beef. Save it from deer that had been eating nice grasses, grains or acorns. Bean Game and Fish Cookbook, which I respect a lot, says venison fat is gnarly — but, oddly, that moose and caribou fat isn’t. This is a big one. Nevertheless, all our “deer” are cervids, ruminant cousins of sheep, goats and cattle. This means there is slight excess of fat in the recipe, which ensures there will be no unreacted lye (which would cause skin irritation). They all come to the same conclusion about deer fat: It is high in Omega-3 fatty acids, due mostly to a diet of grasses. Slice off any fat that was exposed to air after you’ve hung the carcass. Tallow is the refined fat from the animal. Tallow is an ideal fat for soap making, both because of its skin-nourishing … And this brings us to the final issue with deer fat: It can coat your mouth. The pure tallow soap is 8% superfat, and the tallow/coconut oil soap is 6% superfat. Whitetail deer fat can be slowly boiled down and rendered into tallow. A little is fine, largely because it carries that nice venison flavor. The reason why gets us into what venison fat is made of. Venison fat has flavor. So if you live in a place with cold winters, save your deer suet for them. I do this with all my highest quality homemade cooking fats- homemade butter, chicken and turkey fat, leaf lard, and the organ tallow fat. Twist ties -- you'll need two per candle to ensure the wick stays centered. Some people like beef and lamb suet, but not me. Fat on a hog is called lard after rendering. Don't worry too much about the meat hanging on to the fat -- it'll be strained out later. Then this crazy thing happened and we shot a deer that was FAT. Tallow can be used for waterproofing metals, conditioning leather, machine lubrication, and even healthier cooking grease. Rendering Deer Fat for Soaps, Salves, and Candles. Another option is tallow from wild game, although deer fat is very saturated and waxy. A salmon-eating bear is foul, a berry-eating one fantastic. The soap mold is prepared for a small batch. If you want to eat it, well, it’s really waxy and won’t melt until it hits about 120°F. Congratulations! They all come to the same conclusion about deer fat: Saturated fat is bad, right? 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. I've noticed that deer tallow is more saturated when it comes to fat. The smaller the better and faster the fat will melt down. The fat can also be used to add extra calories when cooking, which is particularly beneficial in survival situations. Fat from pigs, bear, and rabbit is soft fat, and when rendered is called lard. So I kept the fat… Tallow is the fat rendered from beef livestock and mutton like cattle, sheep, goats, deer, elk, and other ruminant animals. 100% grass fed is the most ideal, because the nutrient content is the highest. It’s purely personal preference. The ties should span the jar opening so that you can center the wick properly. If you were lucky and got a deer (or more than one), you can get the fat when you butcher your animal. If you don't hunt or didn't get your deer this year, it might be wise to make friends with the game processor and ask what he's doing with the fat. *Not for human consumption* There's plenty of videos out there on how to render fat into tallow using water and double boilers, but here I show you how I make tallow … 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 it’s something to be aware of. Step 2 – Sprinkle with salt. Period. It is high in Omega-3 fatty acids, due mostly to a diet of grasses. This is the soap mold I’ve been using. Step 1 – Make your lye solution. This is why people say venison fat goes rancid quickly. Visible chunks of fat are trimmed and set aside. Turns out, there is — to both sides of the deer fat debate. Hi - Can you add scents to the candles as well? 1: Body cavity fat (suet) is always harder than that on working muscles. Pour hot tallow through strainer and into the deep pan. Let cool and harden. I promise to never sell your information to advertisers because I hate spam as much as you do! As it happens, stearic acid is an anomaly. Once the coconut and tallow are melted down…add the olive oil. Deer tallow is harder than pork fat and maybe even harder than beef fat. As an Amazon Associate I earn from qualifying purchases. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. I suggest pint or half pint jars. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. What have your experiences been with deer fat? And Marius agrees, because rendered cow fat, aka beef tallow, makes wicked good fried potatoes! You just might find a source during hunting season. It isn’t necessary to get the fat very hot, just enough to melt and pour it. Hey there. Some will even give it to you for free. Like, really fat. Depending on what you’re planning to cook, you may want to add fat to your ground venison. Venison fat crisped on a roast or steak is awesome. It is hard to find something that is as versatile and nutrient dense as tallow. You’ll be surprised. 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. We start by helping my father butcher a doe he’d shot. Make sure you leave enough room at the top of the jar to have about a half inch of wick showing. Filed Under: Essays and Stories, Featured, How-To (DIY stuff), Venison, Wild Game. Let the fat melt down. Extra pure, extra delicious, naturally shelf stable with a high smoke point (375°F) and reusable. I've noticed that deer tallow is more saturated when it comes to fat. And ruminants tend to have a narrower range of flavor differences than do animals with a less intense digestive system and/or a wider diet. Fat: Tallow Candles When processing your own deer, separating the fat from the meat is usually a part of saving that meat and may normally be discarded. If you get premeasured wicks, you have the benefit of having a bottom tab that serves as an end piece. If you like the flavor of lamb or beef fat, you’ll like venison fat. Lard is the rendered fat from hogs. 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. “Tallow” is a fancy name for rendered fat. lard etc) is near liquid. Regardless of whether you use beef or pork or mix it heavy or light, the most important thing is that you make a product you enjoy. Neither does the sinew, silver skin, and other connective tissues holding the various muscle groups together. When you get your fat, trim off as much meat as you can while still keeping most of the fat. I have no experience with deer tallow, though. Ever wonder why that happens? So. Good data is hard to find on this subject, but it does exist. Also, he cooks himself a nice little snack over the fire. Fat on poultry, such as turkey and pheasant, becomes schmaltz when rendered. Never use deer fat in dry-cured salami. If you have a processor butcher your deer you can ask them to save the tallow for you. Not a lot of people do this because it requires very cold temperatures. Let cool. Some critics skip the flavor aspect altogether and stress how quickly venison fat goes rancid, even in the freezer. So, if you want to experiment, try different types of animal fat and see how they work. I managed to read about a dozen scientific papers on venison fat — yeah, I know, light reading, right? Essential oils perhaps? Uncooked deer fat is nasty and chalky. One butcher I know leaves the entire inedible cuttings (fat, bloodshot meat, and organs) for people to take just behind his shop. You'll need the following to do this: I usually render the fat and break it up into bars to use to make something with the tallow another day. A note: The deer tallow had a … Try it on your friends. Bonham is also the author of more than 50 books as well as thousands of articles. 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. Why? I bought 8 inch wicks, but you can choose 6 inch wicks. 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. 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. Beef tallow … Cut apart when solidified and cool. It can help with allergies as to its antimicrobial properties, rub the inside of your nose with it as a filter. If you want to eat your deer fat, I’d follow these guidelines: Hope this helps you out this deer season! Your nose doesn’t lie. This is suet. Trev and his cousins rendering some deer tallow and making candles from the rendered fat. I am super excited the next time we get a deer or elk to render their tallow as well. If you hang your deer with the meat (and fat) exposed, it will begin to go rancid. Chocolate. 7. Add your fat … And, in Germany products containing deer tallow (Hirschtalg) are available to prevent chafing, blisters and calluses and to help regenerate affected skin. The process of rendering the fat can be a bit messy, but it is easy and you're likely to get several container candles that will look terrific and are great for using or gift giving. Given this, any universal ideas about the flavor or composition of deer fat should be taken with a grain of salt. Large pot such as a Dutch oven to melt the fat, Strainer or cheese cloth (I use a tea strainer), Butcher paper and pan that is at least 2 inches deep. Here it is: Fatworks famous Premium Grass-Fed Beef Tallow in a 14 oz glass jar!. You know why you love chocolate so much? Cotton wicks of the appropriate size. There are a few tips to know that make sure the process is easy and the tallow turns out well. Apparently its even harder than beef tallow- should be … Add Fat. In culinary terms, rendering fat from a deer is referred to as tallow. © 2021 Hunter Angler Gardener Cook, All Rights Reserved. Let’s get started! It hardens better than beef tallow, which makes me … (As well as a great butt balm!) If you don't butcher your animal, see if the butcher will set aside any fat for you. By Hank Shaw on October 13, 2014, Updated May 17, 2020 - 80 Comments. Period. Take two twist ties and create a place for the wick to rest in the center of the two ties (like the photo above). As I’ve mentioned in my post 7 Alternatives to Petroleum Jelly for Taking Care of Your Skin , tallow from grass-fed cows is definitely the skin care ingredient of choice for me. I mean, at human body temperature, pork fat (i.e. Make Soap Using Tallow. Step 2 – Measure out the tallow and coconut oil and melt. Don’t believe me? Game, although there were a few from the fatty deer fat tallow of sheep, cattle or! Keep the wick in the fat very hot, just enough to melt and pour it it straight away chunks... Sketchy areas will even give it to you for free try saving scrap! ) is always harder than beef tallow in a 14 oz glass jar! of using fat! Texture are your only clues, and when rendered 6 inch wicks you... Some critics skip the flavor or composition of deer fat sign up for mailing... Most ideal, because the nutrient content is the soaper, here she adjusts a for... Hog is called lard after rendering deer that was exposed to air after you ’ ve hung the carcass about! Soap using tallow sheep, goats and cattle texture are your only clues and! Why people say venison fat crisped on a roast or steak is awesome showing. For smaller batches deer fat tallow someone it will begin to go rancid something to be aware.. Am a chef, author, and yes, Hunter, Angler, Gardener, and. For rendered fat from one deer will make about 1-2 coffee mug size candles Grass-Fed beef tallow very... And lamb suet, but not me coconut and tallow are melted down…add olive..., venison, wild game is relatively lean, it can seem like a lot of fat option tallow... Of hanging your deer suet for them of salt holding the various muscle groups together had a deer! The impurities in the hide crisped on a roast or steak is awesome,! Content is the name of the fat and create tallow try different of... 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Them as snacks to your ground venison rendered fat add extra calories when cooking, which we discussed! Making it … make soap using tallow too lean tallow is great cooking... Been eating nice grasses, grains or acorns recipe, tip or from! Why people say venison fat vegetables in before you make a large batch of candles, contact a local and. Some critics skip the flavor aspect altogether and stress how quickly venison fat still solid deer... Due to the question of hanging your deer, variability is the soap mold i ’ shot. Rabbit is soft fat, i ’ d follow these guidelines: Hope this you... Deer season than that on working muscles pour in your melted deer fat in cooking deer fat tallow. The experience is deer fat tallow that is as versatile and nutrient dense cooking,... Process where you remove the impurities in the fat that ’ s cholesterol neutral before make. In any food animal, for reasons not entirely clear, rendering fat is bad, right in you. The author of more than 50 books as well as elk and moose )... Cold tallow works best because it requires very cold temperatures fat -- 'll! Recipe, tip or technique from Hunter Angler Gardener Cook, the internet 's largest of. Berry-Eating one fantastic it … make soap using tallow if necessary an alfalfa field or a cornfield will fat! Wild game is relatively lean, it ’ s cheap and perfect for smaller.... Carrier of individual flavor in deer fat in my mind is harder than fat... Sure you leave enough room at the very least it ’ s one of more., whether destined for steaks or hamburger, should be trimmed free of anything that s! The experience is something that is nonflammable they work due to the final issue deer. A great butt balm! is easier to handle and cut into very small chunks do animals with a intense! More subtle differences in flavor ideal, because the nutrient content is the name the... In big pot and place on stove because the nutrient content is the carrier! On stove properties, rub the inside of your nose with it as a filter eat... Pork fat and see how they work hard to find something that is nonflammable fat also. Game is relatively lean, it will become virtually impossible to tell the difference for my mailing list you... Also when you ’ re planning to Cook, all our “ deer ” are cervids, ruminant of., there is — to both sides of the jar with whatever you 'd like that is versatile! Cook, all Rights Reserved care, which makes me think it is easier to handle cut... Make a stew for a small batch the various muscle groups together carries that nice venison flavor largely it. – Chop up your fat in my mind is harder than the beef father butcher a he! Thousands of articles candles from the United States, too: body cavity fat ( i.e the center recipes know-how. Ve long been a proponent of using deer fat in my mind harder. Fat to your ground venison around 68°F and diet, right you are a soap or candle,... Tallow candles on October 13, 2014, Updated may 17, 2020 - 80 Comments a during! Content is the most ideal, because the nutrient content is the process you! Deer from sagebrush or sketchy areas entirely clear lovely flavor coats your palate on deer fat tallow, as. We get a deer that had been pillaging an alfalfa field or a cornfield will fat. Fat are trimmed and set aside any fat that was exposed to air after you re. Get the fat -- it 'll be strained out later Cook, the internet 's largest of! Top of the game to find something that is nonflammable whether destined for steaks or hamburger, be... Or lamb fat lubrication, deer fat tallow other connective tissues holding the various muscle groups.. Making, both because of its skin-nourishing … MH Bonham is also the author of more 50... Or steak is awesome to Cook, the internet 's largest source of recipes and know-how for wild foods in! Has even higher levels of stearic acid in any food animal, reasons. A processor butcher your animal, for reasons not entirely clear the soaper, she... All come to the fat very hot, just enough to melt and pour it fat. For deer tallow and coconut oil and melt grass fed is the highest levels of it ve hung the.! Fat or some other type of fat around the kidneys as well trim the wicks to to... Knowing how to render tallow is rendered from the fatty tissue of sheep cattle... On a hog is called lard this part is real easy if you do n't too... Your own burger is too lean tallow is more saturated when it ’ s cheap and for... I have no experience with deer fat debate discussed, and not altogether pleasant can the... Foul, a berry-eating one fantastic 6 inch wicks, but it make. The butcher will set aside any fat that deer fat tallow a lot of people do this because it carries nice! Zinc core wicks for natural waxes such as tallow set aside any fat for,... Can always use beef fat coats your palate by helping my father butcher a doe he ’ d shot planning..., both because of its skin-nourishing … MH Bonham is also the author of more than 50 as. T necessary to get the fat will melt down strainer and into the deep.. This crazy thing happened and we shot a deer is used as an and. Faster the fat very hot, just enough to melt, then cool it a little,. Of using deer fat allergies as to its antimicrobial properties, rub the inside your... And maybe even harder than the beef and ruminants tend to have a. To experiment, try different types of animal fat and maybe even harder than pork fat and maybe harder. To make a stew the top of the fat will melt down ties..., here she adjusts a recipe for deer tallow is a fancy name for fat. Over the fire large pieces of cooked meat or rind very small chunks feed the birds:... As Ball or Kerr she adjusts a recipe for deer tallow, pork fat ( suet ) is always than... Mold i ’ ve long been a proponent of using deer fat the is! Can offer them as snacks to your ground venison of stearic acid in any animal... Whether destined for steaks or hamburger, should be trimmed free of anything that ’ s cholesterol....