Rendered Venison Fat (Lard)

photo (47)Venison fat, like the fat of most wild game, has a bad reputation. Depending on the diet of an animal, fat will have a wide variety of tastes. For example, Mule Deer in Western states who have been eating predominately sagebrush diets have one of the worst reputations. Though, after experimenting with samples of venison fat from our Whitetails in the Southeast who rely heavily upon mast (acorns) to pack on fat, we have found most of this venison fat to be very neutral in flavor, which is perfect for cooking fat. Using fresh fat trimmings, the fat was rendered and filtered through cheesecloth (to keep meat particles out) and tested as a source of cooking fat normally reserved for butter or pork lard. The results? Surprisingly good.

As we are constantly searching for ways to make venison dishes taste more like, well, venison…. and less like bacon or other dominate fat sources, this is the purist approach. Likewise, having a reserve of wild game cooking fat cuts back on the grocery costs of having to buy butter, lard and oils, not mention ups the yield of your deer kills.  Give it a try. Start by smelling the fat trimmings and even sampling a tiny bite. If the flavor is neutral, render the fat as you would bacon.

Images by: Grant Me Access

About Go Carnivore

Lifestyle of Meath Enthusiasts
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7 Responses to Rendered Venison Fat (Lard)

  1. Neal Zeller says:

    Good post. Too many hunters fall into the more bacon the better camp. I love bacon, but it’s an aggressive fat that can mask the flavors of venison or elk. I can certainly vouch for the funkiness of muley fat though. Most times it’s better to trim it close and replace it with something more neutral.

  2. Pingback: Venison Leg Takedown |

  3. TAFKAP says:

    Have you tried simmering the fat in water first? It worked well for me.

    • Go Carnivore says:

      Yes, you can do that. I added some water to the skillet on the first batch. You can also do this in a dutch oven or crock pot if you have enough fat to warrant such a large vessel.

  4. timberjack86 says:

    Vey cool!! Cant wait to try it

  5. Meredith says:

    What a great idea! I’ll definitely give this try, especially with the rendered fat from venison stock.

  6. tree says:

    i render it and then melt in water, cool, take off the solid fat and do it again at least twice depending how much meat was mixed in.. whether it is deer pork, or other fat it comes out clean and almost tasteless .. Works well in soap, or cooking.. As it is nice and clean and ready for whatever you want it for.. back when women made soap in the old days if they didn’t clean it first the soap would be bad and go rancid.. That’s what gave it such a bad rap for awhile..

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