Since I am too "Paleo" Minded to re-type the thread it
is BRIEFLY COPIED BELOW;
> >In Jean Auel's book, the potential loss of fat was dealt
with in some cases
> >by cooking the animal, such as rabbit, with the skin on.
.
information from paleo anthropologists that suggests that
people
> >may have rendered the animal fat in leather sacks hung
over the fire >
NOW:
It seems to me: That anyone who speculates in this manner
has never hunted, skinned, butchered or cooked a rabbit or
deer.
May I suggest that you try it. You will find that the FAT
in a wild animal is not in the muscle meat like in a "Chuck
Steak" or "Rib Roast". Before winter wild animals build
up a large reserve of fat to help them through the winter.
But it is not in the places where it is on domestic animals.
Now I would like to read on this list why it need not be
rendered by some one who has hunted himself!
Regards, Lorenzo