Cooking With Tallow?

[Michael Bush]

Deer fat is strong flavored and in my opinion it's not a nice flavor.  Luckily venison is very lean and there is very little fat.

[animal]

Deer fat is strong flavored and in my opinion it's not a nice flavor.  Luckily venison is very lean and there is very little fat.

Agreed. Our whitetail are often very "fat" .. with the fat being relatively hard thick sheets between skin and muscle, that peels off easily.
I was wondering if that strong flavor and/or waxiness is removed, or at least greatly reduced, when it is rendered and filtered. I like the wild taste of the meat, but not the fat.

[Michael Bush]

I haven't rendered deer fat.  First there isn't much and second, I always assumed it wouldn't taste that good.  I have rendered hog fat, beef fat and buffalo fat.  I haven't rendered it myself, but the most magic stuff is rendered bear fat.  It's an ingredient in virtually every home remedy from the past that requires oil.  It absorbs into the skin better than anything.  Next best might be lanolin, but lanolin sort of sits on top of the skin for a while before gradually absorbing.

[animal]

That's interesting to know.
Bears are one of the few animals that I don't think I could shoot unless the need was really great. Wolves, big cats, and most birds of prey fall into that category too.

[Bill Murray]

so take all the deer bones and roast them.Cover with water, then bring to boil with carrots, onion, celery. reduce to simmer overnight, strain and you have a wonderful stock, freeze till ready to use

[Terri Yaki]

Once rendered, how are folks storing their tallow and lard?

[The15thMember]

We just freeze ours.  It would probably keep long in the fridge, but we don't have the room. 

[Michael Bush]

Beef tallow keeps at room temperature, but of course you can refrigerate or freeze if you like.