So now I know the fat tastes great, let's go all in. I made a homemade ramen broth and used ALL of the rendered fat from the roulades in it.




you can see here all of that fat floating on top:




I added morels, you know, smoke 'em if you got 'em.



and the final result


so there was probably about half a cup of that rendered fat added in to the pure venison stock. what did it taste like? well this soup entered the "coat your mouth" kind of territory for sure. but it worked so well, it coated your mouth with great taste and the broth. it made the soup have a rich silky quality. quite the surprise. no off flavours, no waxy textures, and the coating your mouth quality of the stearic acid clearly added to the experience.