I never ate organs until my trip to Africa. We ate grilled liver, which I had never cared for, and now I always eat the fresh liver from my deer. I don't think that it freezes well. I have also tried heart, but wasn't impressed enough to try it again. I might if someone has a good recipie. I also haven't tried hog liver. On the deer I kill, if they are healthy and not in rut, I inspect it and if it looks healthy eat away. How many of you eat organs and do you do anything special to inspect or cook them? capt david

Cut liver in finger size pieces. Flour and dip in milk/egg batter roll in cracker crumbs and deep fry. Add black pepper and Lawrys seasoning to flour as preferred. It's finger food that's finger lickin good. A typical English Steak and Kidney Pie is one of my Zimbabwe favorites also.

I will try anything at least once and I have tried various organs from both domestic and wild animals here in the states and in Europe. I simply do not like the taste of organs, even if they are prepared well. I do not look down on them at all - it is just a matter of personal taste. My father-in-law (who no longer hunts) loves the heart and liver from mule deer and elk, and this helps me to keep myself in his good graces. I will say that even though I don't personally enjoy the taste, the texture of freshly grilled deer or elk liver is superb. I once ate fresh calf's liver in Austria that was fried quickly in butter and bacon drippings. The chef had fried some onions until they were golden brown and crispy with diced bacon. These were added to the liver along with fresh sour cream, capers, salt and pepper, and the whole thing was heated through (do not let it boil). This must be done quickly so that the liver remains tender. This is the closest I can say that I have ever come to enjoying organ meat. It would probably work great with game liver. Good luck.

Don't have a recipe, but had many years ago a pickled deer heart and found it exquisite.

Been reading up on moose stuff, as I pulled a tag in NH, and read that it is *strongly* advised to not ingest moose liver or kidney, as it's in all likelihood contaminated with toxins, most notably, cadmium. The heart, they say, is okey-dokey, as is the tongue. Not to hijack, but if anyone has any personal experience or ideas about moose tongue (including recipes!), I'd appreciate it.

KG

I love elk liver. We just cook it up like beef liver.

l grind Roe deer liver kidneys and heart with a little bread and seasoning, then fry them in fist sized balls and finally simmer them in beer and onion gravy. lt's great when you've got several hungry buggers round trying to eat you out of house n home, they also freeze well and you can easly "ping" re-heat them when you need something quick.

I used to eat the liver from game especially freash after shooting something. I don't care for it so much now. The heart I always keep and eat. On opening day of a season I have been out and seen fresh gut piles from the road. One more than one occasion I have pulled a fresh heart out of a fresh gutpile and bagged it. I always wondered if I was stopped by F&W and had a heat or two and no deer what they would say.

Robin down under

The trick to cooking organ meats is to not overcook .Deer heart I cut into 1 1/2"x3/8" Saute quickly in onion ,bay leaf, and rosemary. The best way I like deer liver is to make liver pate !!

Mr Leopold Bloom ate with relish the inner organs of beasts and fowls ...



analog_peninsula

I have eaten Moose tongue twice, the first in Moose camp in Newfoundland and it had been boiled and then thinly sliced and served as sandwqiches, and it was good. The tongue from my bull, my wife ended up making a pate' out of it and it was delicious.

I will save hearts' livers, and kidneys, for my wife or any one else that requests them, but I do not eat guts. I will eat Sushi, like it was Manna from Heaven, I just never could develope a tatse for liver or any of the other organ meats. JMO

I usually boil the heart of a deer right in camp, and then just eat it with olive oil, salt and pepper...

Everyone that has ever wanted to "try a bite" just seemed to simply love it....

Nothing fancy, just boil it...

Same thing with the liver... maybe it is just that animal instinct out when we are hunting, who knows...

Well, I've come close to eating placenta a few times... but that is an entirely different story!

JOhn

Very common practice down here in South America.
Also some glands..they are great but they are pure cholesterol !!!

L

I used to love pig brains.

Chill them good in ice water to firm them up, peel off the membrain and rinse and clean them well, pat them down and flatten them out, dredge in flour and then fry until crispy in butter. Put them on rye bread with some good dark mustard and you're in heaven.

9.3 Rifleman and I are of the same mind. My stepfather would fix all the different organs and eat them with relish (heartily, not pickle). I've never had any that I liked. Now don't think the liver goes to waste. If anyone else in camp wants the liver from my game animals, they get it. However, got a cat that loves liver...raw, cooked, etc.

I like fried deer heart. I flour it and fry it in olive oil. I do liver the same way. Also I have my wife save all the hearts, livers, and gizzards from all the birds we shoot. Turkey, quail, doves, ducks and grouse.
Again, I flour them up and fry them in olive oil.
Mmmmm good.

My Grandmother would prepare deer or Antelope heart for breakfast kinda like chicken fried steak with eggs . My rule with venison has always been if its already dead dont kill it again , meaning dont overcook .

I love fried heart. On my last deer trip I had a fried heart nearly every day the first week of the hunt.

I haven't eaten an organ, yet. Does it taste anything like a piano?

Brain1, your post contradicts your moniker...

Now, on a serious note: fried deer liver is extremely good, as far as I am concerned. Roll it in seasoned corn meal, quick fry and enjoy.

Deer or elk heart and/or liver, mixed about 50/50 with ground beef, is also very good. Grind the organ meat and mix with ground beef; season with salt, pepper, and enough garlic and onion to satisfy your taste buds. Brown well, then stir in just enough flour to coat the meat. Add a cup or so of water, cut the heat and simmer for about half an hour. I like it served over rice.

Wild hog liver is bitter to me...

quote:

Originally posted by seafire/B17G:
I usually boil the heart of a deer right in camp, and then just eat it with olive oil, salt and pepper...

Everyone that has ever wanted to "try a bite" just seemed to simply love it....

Hello Seafire,

I recommend to use the deer (roe, whitetail and red) hearts for Peruvian anticuchos.

When grilled not too long over charcoal they are just delicious and most friends who'd initially said that they were "not so into eating organs" loved them as well.

After all, the heart is not an organ but rather a very tender muscle.

Livers we slice and fry with bacon, onions and some apple rings.

I like to put my deer liver and hearts in when I grind meat for my grandpa. He adds some old country spices and boils them in intestine casing. It resembles and tastes kindof similar to Jaternice, I'm not fond of it. I think his recipe is Czech.

cut the heart in half and wash it good and dry it good.

Then eitjer smoke it or cure it and you have a great food.

quote:

How many of you eat organs and do you do anything special to inspect or cook them?

There is no way to cook an organ to make it tender. I do like the music they put out, though.

What's better than roses on your piano? Tulips on your organ....

quote:

Originally posted by Dr. Lou:
What's better than roses on your piano? Tulips on your organ....

I don't care for organs. Knowing the functions of the liver is enough to steer me away from it. Detoxifies what comes into the body, produces cholesterol, makes digestive juices, etc. Plus, deer get liver flukes.

I'll stick with the red meat.

I had some Rocky Mountain Oysters last night, does that count.
On the menue they were called "Hanging Steaks"

quote:

Originally posted by N E 450 No2:
I had some Rocky Mountain Oysters last night, does that count.
On the menue they were called "Hanging Steaks"

Hanging Steaks

quote:

Originally posted by N E 450 No2:
I had some Rocky Mountain Oysters last night, does that count.
On the menue they were called "Hanging Steaks"

same thing as 'swingin meat balls?'

quote:

Originally posted by MThuntr:
.....It resembles and tastes kindof similar to Jaternice, I'm not fond of it. I think his recipe is Czech.

Jaternice is Czech, and I'm not fond of it either it stinks up the house when cooked. Mrs. BH1 is of Czech descent and loves it.

And for those of you putting things on your piano and organ, remember this:
Tis better to have a lobster on your piano...
Than a crab on your organ.

Organs equal guts to me...they stay on the hill.

One more heart recipe. Cut into 1/4ths or maybe 1/6, depending on size, under running water. Marinate in soy sauce, redwine, ginger ale in equal parts. Ad a clove or two of crushed garlic and a couple dashes of McNess wild game seasoning or whatever herbs you have on the shelf and the juice of a lime. Leave in marinate several hours to several days, whichever you have. Grill over a hot fire and serve rare to medium rare. DO NOT OVERCOOK. It will ruin all your efforts.

I save the hearts, fried are not bad. The livers go out with the guts. For years my dad kept asking me to save them and I kept telling him my shot destroyed the liver. Finally, he said if "you can't shoot any better than that you outta just stay home"

quote:

I had some Rocky Mountain Oysters last night, does that count.
On the menue they were called "Hanging Steaks"

I can't believe that someone actually paid to eat balls.

Liver......like eating the oil filter on a car, can't make myself eat it. Same for kidneys.

FN in MT

quote:

I don't care for organs. Knowing the functions of the liver is enough to steer me away from it. Detoxifies what comes into the body, produces cholesterol, makes digestive juices, etc. Plus, deer get liver flukes.

I'll stick with the red meat.

DITTO!

I can't believe you guys actually eat the guts. The fried pig brain recipe above made my stomach queezy.

Do you fellas drink the blood too?

Reloader