GMMAT are aking me or ROB Pa/Bowyer.
By the way fat doesn't turn 'RANCID' overnight. It takes time. If you want your meat to last in the freezer. Take all the fat off. I had a whole hip that I wrapped up to smoke and never had the time....... found it 3 yrs later while cleaning out the freezer. It had 3 spots of freezer burn on it. I cut them off...... cooked it and it tasted like any other deer roast. If I left the fat on then the meat would have been RANCID. BEENther done that.
And Gmmat...... get your hips split/seamed out. Into inside, outside, eye of roundand sirloin tip. The tip is the best roast on a deer. Big enough to feed 3-6 people. You want good sandwich meat?...... throw the tip in the slow cooker and cook with a pack of onion soup mix. Cut/shred meat and place on a warm bun fresh bread with a little mustard. Lick your lips........... its good.
I user the outsides for cutting into jerky and the insides for steak or roast. Eye of round is about the size of a tenderloin. Either slow cook them or cut them for stew.
I'm not going to say your dinner tasted bad by any means.......... looks FABULOUS. I just don't like deer fat.
I butcher my deer like beef. I get top sirloin, sirloin tips, inside round, outside round, loin cuts(ribeye-striploin) tenderloin. I cube what I can but roast/steak before I cut stew. Ribs are always good. But I always take the brisket off and trim the fat b4 cooking. Brisket is good for rouladin and or trim. The best meat on the ribs is found RIGHT B/W the RIBS. Take all the other crap off and you'll enjoy them more. Heck I even take a roast off the shoulder. In the slow cooker it is the BOMB!