Venison or Deer Fat Shmaltz

4.7

(3)

foragerchef.com
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Prep Time: 15 minutes

Cook Time: 240 minutes

Total: 255 minutes

Servings: 10

Venison or Deer Fat Shmaltz

Ingredients

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Instructions

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Step 1

Combine all ingredients and bring to a simme in something like a 2-3 qt sauce pan, then turn the heat to the lowest possible setting, cover, and cook, stirring occasionally for 3-4 hours, or until the water has mostly cooked off and foam appears on the surface, then strain and chill.

Step 2

You can also do this in a crock pot on low for 6 hours or so, and it is probably a good idea if you haven't rendered your own tallow or lard before.

Step 3

After chilling, remove the top layer of fat, and discard any water underneath.

Step 4

Pat the fat dry, then vacuum seal and freeze, or refrigerate for up to a month.

Step 5

Bring the fat to room temperature to make it easier to scoop and portion before cooking as it will eventually mold at room temperature.

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