On the whitetails I kill, by tradition, I remove as much fat as possible. What about Reds, do you eat or remove the fat? Also in south Texas we make caldo de res. Its basically Mexican beef soup. Much of it's flavor comes from beef shank marrow. Does anyone here eat red deer marrow? captdavid

quote:

Originally posted by captdavid:
On the whitetails I kill, by tradition, I remove as much fat as possible. What about Reds, do you eat or remove the fat? Also in south Texas we make caldo de res. Its basically Mexican beef soup. Much of it's flavor comes from beef shank marrow. Does anyone here eat red deer marrow? captdavid

Yep dogs love the marrow. The considerable number of reds I've shot don't usually have a lot of fat, the majority by far I've shot in my early years was to sell the meat so only saw what was in the gut cavity.
Now I usually just take the prime cuts which have no fat in the meat and any outside trimmed off. The rest, front shoulder, neck etc with little bit of fat is stew meat for me.

My sons turn a lot of their red venison into salami adding in some wild duck and pork, the latter for fat content.

Because here in NZ we have no game season and can shoot as many of any sex game animals any time of year many kiwi hunters I've known and know are fairly choosy as to what meat they take, many will just take the hind quarters with back straps attached and leave the rest, unless of course they can get a vehicle to the animal or have a short carry out then they may take the lot to bone out better.

Probably sounds criminal to some of you guys who don't get a chance for an animal too often and will eat up to the bullet hole and use every part of the animal but that is often the way it is here.

I've tried Fallow deer fat from a pretty solid buck. Can't say I liked it.

Eagle:

Yep, laws here say: "ALL edible meat must be packed out before the heads, horns" IF saving the head or horns.
Mighty costly not to take all the meat out.
Not much fat on a lot of game other than a bear. Some over the flanks and hips but, half inch thick is about the most I've ever seen.

George

In old African hunting books they rave about bone marrow, of practically all animals.

Giraffe get special mention as having very good bone marrow.

Apparently they eat it on toasted bread.

I do like lamb and beef marrow. You'd get a heap out of a giraffe leg.

Cape Buffalo bone marrow spread on toasted bread is amazing. Our deer legs here are a bit spindly, but I may have to give it a shot.