Silvan Goddin 
Deer Tallow French Fries
Deer tallow has gained a bit of an unfair reputation for being heavy and waxy, but we’ve found it to be an excellent fat to cook with given the right recipe. For baking, you’ll want to purify your tallow to remove any meaty flavor, but for this french fry recipe you can render it once and use as-is. The venison notes are very similar to beef tallow, lending a wonderful savory depth to the fries. We do these more as a shallow fry because we rarely have enough tallow to deep-fry, but either will yield a delicious result.
Ingredients
- 2-3 large potatoes we use russet or yukon gold
- 1-2 cups rendered deer tallow
- Salt and other herbs to season
Instructions
- Cut the potatoes into sticks or wedges about 1/2 inch thick.
- Put in a pot and cover with water, then heat on high until boiling and cook for 3-4 minutes.
- Drain the potatoes and pat dry. In a cast-iron skillet or dutch oven, heat the tallow over medium heat until shimmering but not smoking (350 F if you have a thermometer).
- Fry the potatoes, working in batches so they have plenty of room in the oil and aren’t sicking to one another.
- Remove from the oil once they are golden-brown (can take 5-10 minutes, depending on thickness of your fries) and immediately toss with salt. We sometimes add other seasonings here like black pepper, dried rosemary or paprika. Let drain on a drying rack or paper bag and serve hot.