i think we've sort of discussed the gameyness or lack thereof on deer in another thread? i have found it depends on age, species, sex and what it was eating. the deer i have gotten my hands on dont have that much fat and all of it i have rendered down is pretty yummy. the scratchings are divine. i havent had a big smelly rutting buck. equally, i would never render lard off a big smelly bush boar either.deer tallow is not for the faint of heart!
i have tried to get it commercially and have failed so it must go to the petfood markets maybe and get processed into something. the only way to get it is to shoot the animal yourself. or ask someone who hunts nicely. most of it usually gets gutted and left in the bush. or given to the hunting dogs. unless you have a 4WD it is often a long way to carry the meat out so the "cheap cuts" often dont make it. i can get deer hearts from the petfood shop here. they come from a human grade abbatoir. i have yet to try them but deer heart is super yummy. IMO venison liver is much nicer than lamb's liver and i eat it either fried or make it into pate.Oooh. Where do you get venison liver? That sounds yummy.