SHould this be left on birds and cooked like tasty chicken fat? Or is it like deer fat that is gross? I skinned the birds but they have a good amount of fat on them, I fed them well.

you might as well cut it off, no need for extra colesterol. Unless your doing the whole bird. I never noticed any bad taste like deer.

It is good tasting fat if you want to leave it on.

It is delicious.....don't discount deer fat either, tasty stuff there....

Great, thats what I was looking for.

Judy, R U SERIOUS?Deer fat?That stuff is NAAAS-TY! Do you really eat it or leave it for..um...flavor? I made that mistake ONCE.

i like the taste of deer fat...im all for leaving the fat on for taste

About deer fat, I find that it has a disagreeable flavor. I have heard others say that they like it though. It makes me wonder if this is a regional thing or if it is based on what the deer are eating. Any thoughts on this?

As to pheasant fat, I have never noticed anything bad about the flavor of pheasant fat. I generally remove it just because it is fat but if I had a lot of it I might render it down and prepare the bird in it's own fat like I do with chicken.

Bob

It must be a personal taste . I find deer fat very bad tasting and so does everyone i've ever talked to!

i never thought i would here someone say they love the taste of deer fat WOW!goes to show me wrong .

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....