Do this if you hunt as well. No need to throw away all the fat trimmings off that deer; make tallow instead.
Also, always read the back label. Olive oil dressing does not mean dressing with only olive oil.
Edit: All you need to do to make homemade butter is pour some heavy whipping cream in a mixer and let it run.
Our neighborhood white tail have very little fat and even the leaf fat does not lend itself to a viable end product. I use (unrendered) pastured pig fat in a 60ish/40ish ratio for deer sausage. The"pastured" is an important integer in this equation. Swine that have the benefit of living life on a sunshiny farm soak up copious amount of Vitamin D down into their proper layers of subcutaneous fat stores, whereas factory farmed oinkers do not. And our wild sus scrofa are hairier, leaner and a whole lot fucking meaner. Harvesting their minimal fat is not worth the effort. Back straps, all day. Fat, whole lotta nope.
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