Stan Marks <[log in to unmask]> wrote: >Also, has anyone had any experience with using venison suet (the internal >fat from the kidney area)? Can it be rendered into a usable state, the same >as beef or pork suet, and used to make pemmican, for instance? The procedure I use is as follows: Grind the suet with a meat grinder. (I use an old manual one and get a little exercise.) Put the result in a large pot and heat the whole thing at the kitchen range until there's no more bubbles coming up to surface. The heating temperature must be as low as possible. Filter the liquid fat through a kitchen towel into a heat resistant large bowl. I repeat: heat resistant! (Once I used a big glas bowl. It cracked and all the fat spla shed over the kitchen sink, on the floor and on me. Some of the fat ran down the sink. Since I regard suet from wild animals as gold I got very depressed and left the kitchen. The day after I cleaned up the mess and it sure wasn't easy.) From the bowl the fat can be poured into smaller forms. I eat the rendered suet when it's hard and not warm, together with meat. The suet can be eaten raw as well. >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? Expose the liver for hot water a moment and peel of the film with your fingers. Fredrik