Pheasant Fat?
#5
RE: Pheasant Fat?
ORIGINAL: Big Guy01
It is good tasting fat if you want to leave it on.
It is good tasting fat if you want to leave it on.
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.
#7
Fork Horn
Join Date: Jan 2008
Location: Central Iowa
Posts: 234
RE: Pheasant Fat?
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
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
#10
Nontypical Buck
Join Date: Nov 2004
Location: Back in good ole mormonville...
Posts: 2,431
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....