Community > Butchering, Cooking, Recipes
Adding Fat to Venison
bobcat:
None for me, ever. I like it just fine the way it is.
bowsandhose:
--- Quote ---None for me, ever. I like it just fine the way it is.
--- End quote ---
:yeah:
Wea300mag:
I can see the thinking behind not adding any fat but if you get married to someone who is not used to a "straight shot" of game, you can turn them away in a hurry.
bobcat:
My wife had never eaten any wild game before she met me and she's never had a problem with it not having fat added. She also has never bought hamburger from the store since we've been together. I guess I just don't get how somebody could dislike ground deer or elk meat.
bow4elk:
On the topic of taste - wild game is just palatable as any domestic meat IF (big IF) you do your part in the field and at home with the trimming. If you have trimmed anything "white" (fat, sinew, silverskin, etc.) from your meat, that meat will not be "gamey" when cooked, even pan fried.
No amount of suet or pork fat will cover bad game care and crappy cutting (NO BANDSAWS OR BONE-IN MEAT - NEVER).
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