Venison, Nutrition & Fat

Author Hank Shaw has piece for North American Whitetail called What Every Hunter Needs to Know About Venison Nutrition. Of particular interest  two paragraphs dealing with fat:

I know, you’ve been taught to trim every bit of fat off your venison. I’m sorry to inform you, for the most part you’ve been taught wrong. In my experience, venison fat typically tastes a lot like lamb or beef fat, which is rather delicious when crisped up on the grill or in the oven. The exception is deer from truly wild areas where there is a lot of sagebrush or desert food sources. Fat from these deer can certainly be off-tasting.

But there’s a simple way to determine whether or not you need to trim or keep your venison fat. Start by cutting off a few ounces and then chop it up. Put a little water in a small frying pan and set the fat in it. Heat the water until it boils. This will render the fat. Smell it. If the fat smells OK—either lamb-like or beefy—you are good to go. If it smells awful, trim it. Your nose will not fail you.

Taste experiments that we have performed come to similar conclusions. We have sampled pure venison fat raw off the animal, cooked, rendered, repurposed and even used in mincemeat pies. Even though many hunters will swear that venison fat taste “bad”, many from this camp could not tell you the last time that they actually tried it, assuming they ever have in the first place.  Read the full articleP1_GoCarnivore_Deer

About Go Carnivore

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2 Responses to Venison, Nutrition & Fat

  1. Kate Lane says:

    Obviously you guys know what you’re talking about when it comes to deer.

    I wanted to introduce myself and my company to you. Michigan Venison Company is a family business started in 2009. Based in Traverse City, Michigan, we provide free range, Michigan Whitetail Venison to customers all over the States, from in-home gourmands to those with health-concious diets to hunters who had bad luck but still want their wild game fix.

    We will soon be launching our new non-meat product lines, such as spice blends, cookbooks, and apparel. We hope these will further inspire people to experiment and feed their loved ones with this delicious and nutritious protein.

    Please let me know if you’d ever be interested in blogging about venison or our company. I would be happy to send samples to get you started.

    Kate Lane
    kate@michiganvenison.com
    http://www.michiganvenison.com
    http://www.facebook.com/MichiganVenison

  2. Charlie Sommers says:

    I agree with you wholeheartedly on the taste of venison fat. I have eaten many deer and never trimmed a bit of fat from any of it. Some of the best steaks I ever ate were from young animals, often does from either sex hunts, that had heavy layers of fat thanks to the browse and grazing that was available where they were taken.

    A steak cut from a fat back-strip and lightly grilled over hot coals is a treat indeed. The fat is sweet, succulent, and delicious. I just had some for my lunch a few moments ago.

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