Once your see the Facebook pic, go ahead and click on it for the full article. Apparently they issue quite a few special hinting permits just for this purpose.It must look like a novelty to many city people.
However, the further north you go, the more practical that skill becomes.
Here, it's an after-school project and the kids are expected to help.
We typically add either pork fat or beef suet back into ground venison. Not always, but frequently. Venison steaks are commonly pounded with a meat hammer, seasoned, dredged in seasoned flour, and fried (like country fried steak or shnitzel) I’m really not sure of the conventions are the same in Alaska though as it seems like beef suet and pork fat might be more expensive; and country fried steak is pretty much a southern thing. I’m imagining ground and used in something saucy like the dishes I first mentioned (all with a sauce or gravy to moisten)Most sorts of wild game do not have much fat in the meat like beef.
Maybe you find 2g fat per 100g cooked meat.
Different business to cook bison, moose, elk and others when compared with beef (7g fat/100g cooked meat).
It's a distinction well worth learning to cope with. I have eaten 6-7 bison. Good practice.