. The reason I trim the fat is because venison fat
> - while it is fine to eat *while it is hot* - tends to get very pasty and
> sticks to the roof of the mouth as it cools off. Very unpleasant!

this is an indication you have too much saturated  fats in your diet as when
eaten raw ( so at its most possible pasty nature ) and when in need for it
the fat melt in your mouth .
>
> Since I discovered the paleo idea, however, I've been wondering if I
> shouldn't save and use more of the bones, such as the larger leg bones,
for
> their marrow content. I've also wondered if I should trim as much of the
fat
> from the meat as I do, since wild game fat does tend to have a better
> balance of saturated and monounsaturated fats and higher levels of Omega-3
> fatty acids. Any thoughts on this?
got to eat the bone marrow raw just warm enough to make it more fluid .
>
> Lastly, although I enjoy beef or pork liver, occasionally, I've never
> bothered much with venison liver (or any of the other internal organs, for
> that matter)...yet I know a lot of people relish deer liver and heart. I
> would appreciate any advice on preparation and cooking of of these organ
> meats. Particularly, I would like to know how to deal with the "skin", or
> membrane, on the outside of the liver. Is that usually trimmed of,
somehow,
> or is it left intact and cooked? Also, I've noticed that older deer tend
to
> have liver flukes infesting their livers. Does they ruin the entire liver,
> or can the affected areas be trimmed out.

i eat them raw and don't remove the membrane just the tubuls.can you explain
how do you recognise flukes in liver ?
>
> Lastly, do any of you use any other organ meats from venison, such as the
> kidneys or brains? If so, any advice you can offer on their preparation
> would be appreciated.
agin eat everything raw  blended brain mixed with powdered meats makes
excellent pemmican as with raw bone marrow .
jean-claude