Found a nice bonus with a piece of hind quarter from the freezer........a big chunk of moose fat. I usually try to include a chunk either attached to the piece of hind quarter, or add a chunk to each bag of meat. No need for cooking oil.
Cut it thin, and cook on low heat in a dry pan. Lightly salt them. With a half cup sized chunk of moose fat, you'll get 80 percent of it as cooking fat. The cracklings taste just like bacon.
In went the steaks, course ground black pepper, half cup of minced green onions, and a full cup of baby bella mushrooms. Talk about tender, no other fat is more compatible with the meat, than the animal's own.
Don't throw it away this hunting season!
Things you can do with it: mix it with your burger and sausage (instead of nasty/unhealthy beef or pork suet) wash hands with it, cook with it, grease pie crusts, treat leather, burn in oil lamps.......ect.