Fat taint?

Leica Fortis 6 - Bright and powerful.
B

Buchan

Well-Known Member
Veterinarian
I shot a red hind last week, fat as butter, not seen one this fat on the ground I shoot on. I felt the carcass smelled different, not off or wrong, just different. No abnormalities on or within the carcass, set OK. I didn't bleed through the thoracic inlet, but with the top of the heart missing, the chest was full of blood. She was just about aware of me, that curious stare where they don't move - almost daring you too - so it wasn't an adrenaline pumped beast, dropped to the shot. She was in a pine wood, just her and the calf, I'd say 3-4year old (sharp teeth) and pregnant, so I wondered if it was pine that I was smelling.
Cooked the loins OK last night, but to day, messing with a burger mix and fat ratios, I got a slight taint in my mouth.
Boar taint is a thing, but no females. I know many folks don't use deer fat in the mince because of its high melting point, but we were having a play.

Any thoughts from the hive mind?
 
Buchan said:
I shot a red hind last week, fat as butter, not seen one this fat on the ground I shoot on. I felt the carcass smelled different, not off or wrong, just different. No abnormalities on or within the carcass, set OK. I didn't bleed through the thoracic inlet, but with the top of the heart missing, the chest was full of blood. She was just about aware of me, that curious stare where they don't move - almost daring you too - so it wasn't an adrenaline pumped beast, dropped to the shot. She was in a pine wood, just her and the calf, I'd say 3-4year old (sharp teeth) and pregnant, so I wondered if it was pine that I was smelling.
Cooked the loins OK last night, but to day, messing with a burger mix and fat ratios, I got a slight taint in my mouth.
Boar taint is a thing, but no females. I know many folks don't use deer fat in the mince because of its high melting point, but we were having a play.

Any thoughts from the hive mind?
Click to expand...
How much fat went into the mince?
I tend to discard the fat on deer I shoot - had a cwd doe I butchered this week and the fat on the rump was about 1” thick, and if I left that on then I think it would taste pretty pants!!
 
Venison fat is nasty to eat.
Trim it all off.

(Incidentally, having read a few posts on here from folk who use venison fat in their burgers and claim good results, I thought I'd give it a go. Minced a pile of fatty trim and tried it. Never again! I can only assume that those people have never eaten really good burgers!).
 
Buchan said:
I shot a red hind last week, fat as butter, not seen one this fat on the ground I shoot on. I felt the carcass smelled different, not off or wrong, just different. No abnormalities on or within the carcass, set OK. I didn't bleed through the thoracic inlet, but with the top of the heart missing, the chest was full of blood. She was just about aware of me, that curious stare where they don't move - almost daring you too - so it wasn't an adrenaline pumped beast, dropped to the shot. She was in a pine wood, just her and the calf, I'd say 3-4year old (sharp teeth) and pregnant, so I wondered if it was pine that I was smelling.
Cooked the loins OK last night, but to day, messing with a burger mix and fat ratios, I got a slight taint in my mouth.
Boar taint is a thing, but no females. I know many folks don't use deer fat in the mince because of its high melting point, but we were having a play.

Any thoughts from the hive mind?
Click to expand...
My Game Dealer deducts money off early season fallow bucks
As it is a false weight of the carcass, it is labour intensive to remove, it goes in the waste costs last but not least it is crap to eat.
Fat is a good indicator the animal has been feeding well, a fallow post rut will be lean inside (no fat)
# Nov 18th

The rut is over and those genes have been passed on so I am good with that.
Same lad from a couple of night ago with part of that group.
Nice condition but not a drop of fat on the inside pre rut I would have said at a guess 65/70kg given his body size but 50kg dressed.
 
  • Like
Reactions: VSS
VSS said:
Venison fat is nasty to eat.
Trim it all off.

(Incidentally, having read a few posts on here from folk who use venison fat in their burgers and claim good results, I thought I'd give it a go. Minced a pile of fatty trim and tried it. Never again! I can only assume that those people have never eaten really good burgers!).
Click to expand...
That's rather surprising seeing the comments here, and especially with you shooting fallow of all species too I would of imagined you would of embraced the fat on some cuts honestly! It always seemed like an American thing too dislike deer fat.

Is waxy tbf but not much more waxy than a lamb chop I feel like.

I've never minded fat I'll go out my way too select a particular animal In a certian area that I assume has a good body fat ratio, most recent one was a nice big doe out of a kale field that (I) annoyingly didnt get too eat since my mate broke his rib!
 
Sol said:
That's rather surprising seeing the comments here, and especially with you shooting fallow of all species too I would of imagined you would of embraced the fat on some cuts honestly! It always seemed like an American thing too dislike deer fat.

Is waxy tbf but not much more waxy than a lamb chop I feel like.

I've never minded fat I'll go out my way too select a particular animal In a certian area that I assume has a good body fat ratio, most recent one was a nice big doe out of a kale field that (I) annoyingly didnt get too eat since my mate broke his rib!
Click to expand...
A fatty carcass is a wasteful carcass, imo.
 
Deer tallow very popular in some places for skin cream

Also seen fallow tallow lip balm at a farmers market recently but did not bother to try it

1000094689.webp
 
Follow up. A lot of the fat off cuts I put in a low oven to render down and put out for the birds. The pan has the same smell, not rancid, but hot fat.

To be clear for other on this thread, the texture isn't my question - it's the different smell.
 
On reds it can taste unpleasnt to some, we usually trim it.
Reds generally smell worse to begin with than other deer, in my experience.

On fallow we leave it on some cuts.
I dont find it have a bad taste.

If you ever get to caribou, the fat is fantastic. Tastes like marrow.
 
I was chatting with a butcher last night and he told me that he will use the fat from the meat, but remove the fat from the cavity, he seemed to think it was different. Or maybe, there is so little as to not alter the taste or smell.

Other than that I have no knowledge, I am happy to take the majority word that it tastes yuck, so I remove as much as I can.
 
I've made candles from deer fat. Interesting process, smells the kitchen with that hot fat smell and the rendered tallow went everywhere. That higher melt point comes back to bite you in the ar$e when trying to clean the missus' pots.

Not something I'd be rushing to do again but I am interested in the tallow moisturizers for the shigs and gigs
 
The Singing Stalker said:
I was chatting with a butcher last night and he told me that he will use the fat from the meat, but remove the fat from the cavity, he seemed to think it was different. Or maybe, there is so little as to not alter the taste or smell.

Other than that I have no knowledge, I am happy to take the majority word that it tastes yuck, so I remove as much as I can.
Click to expand...
I did the opposite recently and used the hard white suet from a couple of muntjac in with the mince, both the kidney fat and the internal fat from over the tenderloins . No taste as far as i can tell, minces up nicely because it is hard and adds just a bit of fat to sizzle the burgers nicely

Suet is the least flavoured fat out of a cow hence its traditional use in sweet pastry so I assume similar applies to deer

the thick back fat off a CWD definitely has a grease taste although I'm not sure it is much different to lambfat which is fine while hot but nasty when cold
 
I shot a roe doe this morning i coudnt find the kidneys there was that much fat and all the body was covered a right pain to remove i have had fat roe before but this one is somthing else even the wife was complaining :)
 
  • Like
Reactions: VSS
You must log in or register to reply here.

Similar threads

Mincer plate sizes
2
Replies
20
Views
1K
GWP
G
Garlic boar sausages
Replies
4
Views
204
MidlandsPaperPuncher
M
Muntjac - fat build up around tail
Replies
2
Views
295
Chris Richardson
C
Fat cwd does
Replies
9
Views
381
PEA
PEA
Sika-ing advice re carcass fat ASAP
Replies
5
Views
561
sauer
S
Premium Gun Accessories - Ammo Fusion
Back
Top