2 inch of back fat

toad

Well-Known Member
this was shot by a mate of mine . I have never seen this much fat on a deer before . any thoughts.

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100% for you id martin . I have not shot or seen many fallow in a larder. is this extreme amounts of fat or has he just had a good summer it is a wild deer
 
Babergh-20130827-00246.webpQuite normal for fallow at this time of year ,if you had shot that same buck after the rut it would have no fat on it what so ever ,a good strong buck needs a good bit of fat as he will not be interested in food once the lady's to show up
 
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cheers boys . I cooked a couple of steaks using some of the fat and it was fantastic.
 
cheers boys . I cooked a couple of steaks using some of the fat and it was fantastic.
That's interesting, any time I've tried cooking a deer in its own fat the results weren't so good, the taste was a bit off or oily, hard to describe - it just wasn't right.
Maybe I cooked it too hot perhaps?
Back to your OP, yep, at this time of year the fallow down by New Forest land are usually covered in lots of fat.
With all the acorns, beechmast & chestnuts they get to eat, no wonder.
As Berg said, following the rut they'll be a good bit leaner though
 
That's what you need for venison prosciutto!

To be honest, in my opinion it's not. With the fat exposed, you've more chance of the fat going rancid. Better to cure and dry a 'bare' joint and the enjoy it directly or seal it up as Dr Jordan did in his curing post. A protective layer of skin as with a pig leg would be fine, but exposed fat, would increase your chances of it going off I think.
 
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