Anybody Notice HEAVY Fat Content On Their Deer?

[MP-In-The-Wind]

I just finished butchering the buck I had shot earlier in the week and noticed a HEAVY layer of fat.
The fat was 1/4" thick around the chest/shoulders...and within the meat was quite a bit of fat inside.
I've butchered a number of deer in the past and this is the first buck I've seen with this layer of fat....(2 others were does).
Any thoughts?

 

[CrackPot]

My first thought is you wont need to add as much fat to make good sausage!

 

[Sparkey]

My first thought is you wont need to add as much fat to make good sausage!

Deer fat is no good
I have shot deer with next to no fat then a doe last year had about a 1/2” of fat it was crazy the birds love it.

 

[71montess]

Ya, cut that fat off, It’s gamey, add add beef fat, bacon fat or pork shoulder fat to give some taste

 

[EC1]

years ago a buddy made his first deer jerky but didn't remove the fat, it was like chewing shoe leather wrapped in candle wax. the second year it was much improved.

 

[northny]

The fat is sign of a healthy deer in good shape entering the winter. The does should always have it, bucks sometimes lose it all during rut.

 

[01906]

I shot a doe this year it had a lot of fat. My brothers buck was real lean. I don't mind a little fat when it's fresh. I like A nice fatty neck roast slow cooked. It tends to change after a while in the freezer though. The fat coats your mouth it reminds you that you're still eating venison. Lol

 

[Mark from MA]

Its a good acorn year. Deer should be fat right now. If the snow keeps up they will need the fat to get through.

I remove all fat. Deer fat turns rancid quickly and creates off flavors in the meat.

Sausage mix is at least 30-35 percent fatty pork butt or shoulder, to 65-70 percent lean game meat.

You can make it leaner if your just using sausage links for spaghetti sauce but if your frying or grilling for breakfast or italian sausage subs, more fat is better or its dry.

 

[DJBrad]

Its a good acorn year. Deer should be fat right now. If the snow keeps up they will need the fat to get through.

I remove all fat. Deer fat turns rancid quickly and creates off flavors in the meat.

Sausage mix is at least 30-35 percent fatty pork butt or shoulder, to 65-70 percent lean game meat.

You can make it leaner if your just using sausage links for spaghetti sauce but if your frying or grilling for breakfast or italian sausage subs, more fat is better or its dry.

I do the same for ground. Deer fat is no bueno but pork fat......

 

[MudMuppet]

The buck I shot burned all his off the doe had some but not as much as last years