RE: Pheasant Fat?
Hey, what can I say? I enjoy the taste of "gameyness" and I find that deer fat is a good source of this. I don't find it foul, rancid, etc....I just find it as a concentration of the flavor I love in venison. As for the regionality, I have had whitetails from pennsylvania, texas, and wyoming; muleys from utah, colorado, wyoming, and idaho; and blacktails from oregon, washington, and alaska. I am still looking for that pronghorn with fat, but I don't think that is going to happen! Ialso love elk fat, and black bear-only if ithas been eating berries and not fish. I have haddeer that only had sagebrush, others that were practically cornfed, others that were in high country meadows/timber,and others that lived in hayfields. In each case when I "lucked" out and got one with fat on it, I found it quite tasty. I think alot of it has to do with how you prepare it both in the field and at the table....