Welcome to the forum.  I also hunt deer and also eat it raw.  Did you save the fat from your deer?  If so, you can eat that raw and you won't have to worry about how lean the muscle meat is.  I've found that deer fat is quite mild in flavor, although admittedly a little stronger than cow fat.  

When I first started eating deer raw, I found drizzling a little balsamic vinaigrette dressing made it more palatable.  Now I just chop it in bite sized chunks and can eat it without any adulteration at all.

I hope you stick with the raw diet.  I've enjoyed a lot of benefits from it, not the least of which is much reduced meal prep time, which creates time for other things like learning to make bows and arrows, and brain tan deer, moose and elk hides.

I hope he eats those animals.

I doubt it.  Between his apparent attitude in the photographs, his portrayal of his skills and kills and his museum I suspect his primary intention in hunting is to overcome some deep-seated feeling of ineptness or insecurity.  But that's my guess.

One thing I've learned from hunting is that there's no relationship between the tools hunters use and the intention we carry with us.  You can hunt "Paleo", with a wooden, sinew-backed self bow and wood, stone-tipped arrows and still be driven by bloodlust or to overcome your personal feelings of insecurity by "defeating" an unarmed animal.  Or you can carry a high-powered rifle and a lot of humility, and exercise the utmost restraint in the types of shots you're willing to take and the number of animals you kill.

What is the comparative percentage of meat vs. fat in pemmican?

I've eaten meat raw that was twice frozen too.  Its texture is a little different, but it tasted fine and I didn't have any problems.

How can you tell if you have "perfect" digestion, and what do "perfect" stools look like?

Regarding water, I buy reverse osmosis water as that's the lowest chlorine and fluorine water I have access to.  I store it in glass jugs.  I rarely drink just water, but often make a room-temperature tea with it before drinking by adding some sea salt, raw honey and things like hibiscus, dandelion root, rose hips, rose petals, or other things.

Yes, genuinely pasture raised.  I've visited the farm and have seen the chickens out to pasture, they're not even allowed to share pasture with other animals (the farm also raises a few pigs and some cows).  The farmer doesn't buy any grains at all as feed.

There are many varieties of both salmonella and e coli, and only a few become pathogenic.  I happen to have caught one of the pathogenic varieties of salmonella from eating raw chicken (pasture raised, no crowding, cleanly butchered) last weekend, and it's miserable.  It's slowly starting to get better, though.

I have far above average health generally and am in excellent physical condition, so the fact that I've gotten salmonella isn't because I'm old, weak or my immune system is dysfunctional.  I can't agree with William's statement that "the germ theory of disease is dead".  It's sure alive in me right now.  I've long eaten >50% raw foods and have been 100% raw, including raw meats, for the last three weeks. 

There are certain types of bacteria that are simply more potent than others, and if you get them inside you, well, you'll suffer to get them out.

One great evolutionary advantage to the traditional way of hunting and respecting animals is that it encourages tribes to only kill the minimum number of animals they need to survive and thrive. This probably became an important adaptation after Homo erectus and other proto-humans likely exterminated many of the megafauna and the megafauna started becoming relatively scarce (though no-where near as scarce as today--which is why we should be even more respectful and careful today, rather than less so).

Thanks for offering this PaleoPhil.  This is exactly what I was getting at with my earlier comment.  Not in the mood to write a long post now though, as I'm recuperating from my first attempt at eating raw chicken (salmonella). Figured the bird would be fine, pasture raised on herbs and bugs, no crowding, butchered on-site by the farmer and not in an industrial slaughterhouse.  I must say a bout with salmonella raises a lot of questions in me regarding this raw omnivory thing, not sure anymore if I'm game to stick with it.

Some people are turning to raw dairy here in Vermont, and there have been laws passed that allow small farms to sell it from their farm, although it is not legal to sell raw dairy in stores.  But the market is small, and being a primarily rural state dairies specializing in raw struggle to find enough buyers to make it worth their while.  And for whatever it's worth, I've tried both raw milk and raw yogurt and I can't tell the difference between the taste or texture relative to pasturized organic milk or yogurt.  Saying as much is sacrilegious among those who like raw dairy, but I see no sense bowing to that pressure.  I'm mildly lactose intolerant anyway, and I don't think Homo sapiens was designed to consume dairy beyond the age of 3-4, and certainly not dairy derived from other animals...

And regarding maple syrup, yes prices have gone sky high but costs have gone sky higher.  It takes a lot of heat to turn maple sap (or birch sap, or hickory sap, there are many hardwood trees that yield sap you can boil down into syrup) into syrup.  Here in Vermont cordwood prices have doubled in the last few years, fuel oil prices have doubled, natural gas prices are high.  I'm consistently amazed that maple sugar operations stay in business, even with the higher prices.  A friend of mine set about making a few gallons for himself last March, and when it was all said and done he only got 3/4 of a gallon, used half his year's supply of firewood and made one hell of a mess.

And the end product is obviously not raw so not on my menu.  I've thought about trying to concentrate some down by dehydrating it in large, flat, shallow pans, but so far that's just an idea and hasn't been attempted.  Even if successful, what would I end up with?  A concentrated form of sugar, basically.  It will have some nutritional value, but it's primarily sugar.  I don't have much of a sweet tooth, so I'm not sure what I'd do with it all, and I can't imagine it would be a profitable thing to sell.

Very interesting that you mention a skin disease doctor who treats his patients with sashami.  I've been raw only since winter solstice 2009, and by far the biggest change has been in my skin.  I used to suffer very dry skin all winter long, and winter is loooong here in Vermont.  Now it is bitterly cold and the dead of winter, but after just a few weeks of eating raw deer and chicken my skin is as soft and moist as it usually gets in summer, if not even softer and moister.  I was thinking about this last night as I laid down to bed, that I could rub my fingers together and it felt as if there was a slight lubricant there, although my skin didn't feel greasy. 

But regarding Takamatsu, being loosely affiliated with the Bujinkan (I am no longer a card-carrying member and have burned all of my rank, but still look to a a few members for inspiration) I have read at least one version of the story about how Takamatsu fled into the forest and healed himself.  The version I read was in the book Essence of Ninjutsu, I believe.  Since reading the book about ten years ago I have been told that Hatsumi fabricated most of the stories in it, or at the very least they are so embellished that they should be treated as fabrications.  I am also told, though, and from a source that I trust, that Takamatsu did indeed eat all of his meat and most of his vegetables raw.  What percentage raw foods made up of his diet and what types of meat he regularly ate I do not know.

...and I happen to enjoy killing it as well. Sometimes it may suffer a hard death sometimes not. I just don't care.

When people say things like this it scares the crap out of me.  Not sure what else to say...

I've been reminiscing over my years training in ninjutsu recently, and recalled a book I'd read years ago that the previous grandmaster, Toshitsugu Takamatsu, abhorred the cooking of meat.  He was Japanese so I assume he ate fish, but perhaps her ate other meats as well.  Anyone have more biographical information on him who can tell more about his diet?