Rendered venison fat you can use for all-purpose cooking, especially high heat applications like roasting vegetables, potatoes, etc. Makes a little under 2 cups.
Combine all ingredients and bring to a simme in something like a 2-3 qt sauce pan, then turn the heat to the lowest possible setting, cover, and cook, stirring occasionally for 3-4 hours, or until the water has mostly cooked off and foam appears on the surface, then strain and chill.
You can also do this in a crock pot on low for 6 hours or so, and it is probably a good idea if you haven't rendered your own tallow or lard before.
After chilling, remove the top layer of fat, and discard any water underneath.
Pat the fat dry, then vacuum seal and freeze, or refrigerate for up to a month.
Bring the fat to room temperature to make it easier to scoop and portion before cooking as it will eventually mold at room temperature.
Notes
You can adjust the ratio of oil to fat up and down which will adjust the consistency of the finished shmaltz.