Splitear_Leland

Eating Internal Organs

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Plenty of deer liver never tried the heart or tongue but will be from the next deer I get.

If I get a turkey this spring i'm going to Rinella it 

 

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Most interesting?

Salted buffalo stomach. Never got below 90* sitting out curing.

The testicals cooked in butter were fantastic appetizer.

4wy2HEI.jpg

 

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Give it a name, apply human sentiment, and its no longer a wild animal its a Disney character.

 

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8 minutes ago, Dinsdale said:

Most interesting?

Salted buffalo stomach. Never got below 90* sitting out curing.

The testicals cooked in butter were fantastic appetizer.

4wy2HEI.jpg

 

My grandmother used to eat cow stomach,I guess i'd try it. Not sure about the yams.

Did you ever eat any part of an elephant? I always wonder what thay taste like. 

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17 minutes ago, rachunter said:

 

Did you ever eat any part of an elephant? I always wonder what thay taste like. 

Coarse grain more like beef chuck; grilled over coals from back strap, trunk, and dried. Trunk is considered the best, and often delivered to most important headman in area. Its good, bit chewy, strong flavor, although it reminds me of woodchuck. I've only had late dry season, never when grass was flush....that effects grass fed beef, I'd guess the same. Like the jerky best.

Those are ele jaw bones in the background of that pic waiting for researcher to do data statistics on age, growth, and take samples for determining quotas for the area.

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Give it a name, apply human sentiment, and its no longer a wild animal its a Disney character.

 

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1 hour ago, BowmanMike said:

how do you cook the liver?

I slice it about1/2" thick and trim out all of the major veins...  Then I  dust it in flour, salt + pepper and fry it  in bacon grease over medium heat  with sliced onions..It's best when it is still a little pink in the middle..

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11 hours ago, wolc123 said:

The external buck deer organs are good also:

1452032711_oystersandfiletmignon.jpg.990b5de3b16224e9d743adcc2c842ed3.jpg.e085cac4431d936fe05e6b8f8ded691b.jpg

Wolc, you have me semi-interested in trying this out. I’ve been an adventurous eater before so I figure, why not? But it got me wondering, you still discard the, you know, the schwanz, right? I’ll try almost anything, but I draw a hard line at the schwanz.

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1 minute ago, Steuben Jerry said:

Wolc, you have me semi-interested in trying this out. I’ve been an adventurous eater before so I figure, why not? But it got me wondering, you still discard the, you know, the schwanz, right? I’ll try almost anything, but I draw a hard line at the schwanz.

Another quick story about my guide George...

As he was butchering the caribou, he was telling me about the uses the Inuit had for the different parts...

When he started to cut off the penis, I asked  "  GEORGE....What do the Inuit use THAT part for  ?..""

George replied....." Not much..."......

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1 hour ago, rachunter said:

My grandmother used to eat cow stomach,I guess i'd try it. Not sure about the yams.

Did you ever eat any part of an elephant? I always wonder what thay taste like. 

Peanuts....

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Venison liver is my favorite liver by far..Noticeably milder than beef liver.  I also like the heart, either parboiled and sliced cold for sandwiches, or sliced, floured and fried in butter...
I never tried the kidneys but I heard that they are good as long as you boil the piss out of them..
Two things I refuse to eat.. Brains and testicles....

Yup, liver is by far my favorite part of a deer! Always have a ziplock in my pocket for a lover.

Heart is good, deer I shoot around home I’ll keep the heart same with the tongue. If I’m back in the ADK’s I don’t keep the heart, usually don’t have room in my pocket.


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I too like the heart, sliced thin, seasoned flour and caste iron fried in butter.

The liver is a bit much for me straight or with onions. I have made and enjoyed venison liverwurst but the process of grinding partially frozen liver is not for the weak stomached.


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12 hours ago, Steuben Jerry said:

Wolc, you have me semi-interested in trying this out. I’ve been an adventurous eater before so I figure, why not? But it got me wondering, you still discard the, you know, the schwanz, right? I’ll try almost anything, but I draw a hard line at the schwanz.

That part always gets left on the gut pile.   As far as the nuts go, I will never again let them go to waste.   Pepper is the key ingredient, and it makes them taste just like the finest, freshest sea oysters.    If and when you get the balls to give them a try, remember to make a small slit thru the outer membrane prior to tossing them in the frying pan.  If you don't,  they will explode.  I use olive oil, but "Meateater" Steve Rinella recommends butter.

I tried them first on Thanksgiving weekend of 2014, when I saved a pair from my first Adirondack buck.  My mother in law fried those.  Unfortunately, most was lost in the explosions.  Those explosions made a mess in their kitchen, and my father in law (fearing a repeat of that incident) threw the sack containing those, from 2016's infamous "Texas-heart" buck, over the edge of a steep cliff.

The next time I was able to try them was from a button-buck in 2018.  That time I witnessed the explosions, but fortunately they were mostly contained by a deep iron frying pan.   They tasted ok, but not much flavor.  I made the slits and eliminated the explosions from my next buck that year (a 3.5 year old), but once again they had very little "taste".   

Those in the photo on this thread were from last year's 3.5 year old buck.  That time I used plenty of pepper, and I learned that was the true "secret" for making them taste spectacular.   They were so good that they really have me looking forward to hunting season this year.   I should have enough tags for (7) bucks (5 would need to be buttons), but I will be very thankful for just one or two.  Hopefully, you will get to enjoy plenty this season yourself.

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Deer heart is fantastic when salvageable. Pickled is very easy to make and always a great snack. Fresh floured and quick fried is good as well.

Liver, sometimes I keep it from a young skipper. The liver on an adult deer is just too big for me to keep. My dad likes it and we eat it once a year or so. Butter and onions of course. Always keep the kidneys. Beef and kidney pie is some good stuff. 

I've tried calf oysters a couple times and I'll pass on those from a buck. Same with the brains. I knew folks at one time that loved sauteed deer brains. Tried em but again, I'll pass. 

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Most interesting?
Salted buffalo stomach. Never got below 90* sitting out curing.
The testicals cooked in butter were fantastic appetizer.
4wy2HEI.jpg&key=3e97058e1356b1c31f486fda42a961695fb61f6e51fe2aa2c14516da925c0c40
 
USA Buffalo?

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My all time favorite is woodcock gizzards....I have a quart of them in my freezer from last season that I've been meaning to cook up..

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12 minutes ago, Pygmy said:

My all time favorite is woodcock gizzards....I have a quart of them in my freezer from last season that I've been meaning to cook up..

must have been a good migration last year? what did you do? shoot 3,000?


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My apologies to some of the older members  of this forum who have already heard this story...
I was hunting caribou in NWT in 1994, and had killed a bull...My guide was a full blooded Inuit named George Konana..
George was butchering my bull, and I was standing alongside with my hands in my pockets feeling weird, because I was accustomed  to being the one doing the butchering.. This was my first guided hunt..
George cut out the liver and set it aside...I asked him if caribou liver was good to eat...
He cut a slice of the raw liver, and then cut open the stomach..
He  dipped the liver slice into the stomach  and got a big green gob of the contents and then ate the whole mess, and licked his fingers
George looked at me and said " There's too much for me to eat, YOU want some  ?  "
I replied  " ****  you, George ."....

The mountain men loved liver dipped in bile, I’ll pass


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I find a duck's opinion of me is very much influenced by whether or not I have bread

-Mitch Hedberg

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1 minute ago, Culvercreek hunt club said:

must have been a good migration last year? what did you do? shoot 3,000?

I bait 'em with nightcrawlers and then catch 'em in a cannon net...

Keep it to yourself, though..It might be slightly illegal...

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1 minute ago, The_Real_TCIII said:


The mountain men loved liver dipped in bile, I’ll pass


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You know, I think I could do the raw liver on a bet, but dipped in stomach contents ???  NOPE !....

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I grew up on soups made from internal organs, chicken, deer, rabbit, always made from scratch.  The heart and liver from the deer were prized by us, so good eating and healthy for all.   Hearts and livers from rabbits and chickens  were all made into great soups along with fresh baked homemade bread with fresh butter, made by hand.

Nowadays my children will not listen about eating animal organs.  They have no idea what they are missing.

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My Pheasant Hunting dogs over the years absolutely loved Pheasant Livers!     And the latest research on Orca Whales shows them ( turning over) Great White Sharks so they are harmless and going for the Shark Liver.

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14 minutes ago, blackbeltbill said:

My Pheasant Hunting dogs over the years absolutely loved Pheasant Livers!     And the latest research on Orca Whales shows them ( turning over) Great White Sharks so they are harmless and going for the Shark Liver.

Never heard of that, had to Google. And up comes the subject of testicles again!

https://allthatsinteresting.com/killer-whales-eat-sharks

 

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2 hours ago, The_Real_TCIII said:


The mountain men loved liver dipped in bile, I’ll pass


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That'e how the Inuit get there vitamin C.  After that moss gets fully digested, it is all gone.  They don't have much citrus up there.

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