Venison or Deer Fat Shmaltz

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.