That's when the fat has a waxy feel & texture, both when you're butchering the deer and when you prepare it. Even after you cook it and it cools, it goes back to that "tallowy" texture. I don't like it, so all our game is very closely trimmed of all fat.
Have never had corn fed deer, would love to try one of these days! I'm guessing it would taste more similar to beef than wild game. We don't have corn fed deer or elk where we're at. The elevation is too high.
We all take every precaution when we are hunting and harvesting our animal. Well, what about after the animal is down? Do we know what has happened to that animal over it's lifetime? The following is an example of why we should be careful when we cut.
2 years ago, my father shot a nice 8 point on opening morning of the rifle season in Vermont. It was a beautiful, 2 1/2 year old deer, looked really healthy and moved normally. When my father went to skin it for...