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This post is mainly for guy's that know the difference between awful and offal. Before you tag out please give some thought to the lesser or not used part of the Deer, Elk, Hog, Rabbit, Pheasant or Bear. My Mom and Dad learned to cook in Europe. The heart, lung, liver, pancreas, tongue and my favorite the cheek. The cheek was pickled and thin sliced served in a salad. Just use some care to the filter organs of older animals.
Question by Carl Huber. Uploaded on October 05, 2012
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Answers (32)
stop it...your making me hungry :)
Fresh Heart over a fire is a unique experience worthy of a go if haven't done so already.
Haggis is the national dish of Scotland (where nothing goes to waste). It is a hot pudding consisting of a sheep's heart, liver and lungs encased in the animal's stomach along with oatmeal, onion, suet and spices, and boiled for about three hours.
I have never tried it myself, but it is said to have an unforgettable distinctive flavor.
I hope I haven't killed OutdoorEnvy's appetite.
I save the liver from one deer for next years fish bait. Everything else is "buzzard" bait! You guys are welcome to the gut pile!
I've eaten tons of fresh venison liver, love it! Medically, doc says organs not a good idea in my diet.
You got it Bubba. As good as it tastes with onions, organ meat is bad news.
I've heard it said that the liver is the oil filter on a deer.
The secret to Haggis is all the booze one drinks with it.
You guys are disgusting.
Heart and liver I will do but the rest stays in the pile. I have really enjoyed fresh liver from elk and deer. To me, deer heart is a distant second to elk and I confess that I don't take them very often. Kudos to those of you who can rally up for deer haggis, that is hard core.
Are you sure that you guys aren't part coyote?
My heart Doctor says that innards are not good for me. He says that I do not need the fat off any animal either. He also says that if something tastes good, it can not be good for me because it has had salt or some other harmfull enhancement added to boost the flavor. So if I listen to him, I will basically starve to death or I can choose to eat as I want and die from that. Either way I can not get out of life alive. Thus I plan to die with a full stomach and eat anything that does not eat me first. Scrapple, fat-back, chitterlings, crackins, liver, heart, gizzards, lungs, snouts, feet, and tails are all good eating to me. The only thing that I have not developed a taste for is kidneys. I just never seem to be able to cook the hint of urea out of them enough for my personal palette.
Back in the 60's, in E Texas, when we killed a deer in the morning, you drug it out in front of your stand and gutted it. That afternoon, you went back and killed a feral hog! It was almost a "gimme".
I have to address the 50 percent naysayers. I fully agree that if you don't like it don't eat it; and some organ meats from older animals should be avoided. However if your distaste is from lack of trying you are missing out. The next step is finding someone who knows how to cook it. With google and you tube there are a bunch of receipts on line. Let me remind you that anyone can throw a steak on the grill. But it takes preparation and technique to minimize or enhance off flavors. I am of German extraction and I swear a lot of things my Mom gave me for lunch had to be based on "I bet you can't eat this". My wife of Italian heritage would lock herself in the bedroom Christmas Eve. When the rest of her family chowed down on what could be called a "Bait Fest". It wasn't till years later that she warmed up to 60% of those dishes. All I am saying is that there are a lot of good things to eat if you just Cowboy up. In closing I can tell you I still remember the times my Mom gave me Calves tongue in a Beurre Blanc or a Rague of sweet and sour heart and lung.
PS I would like to dispel the rumor of "Sweet Breads". They are not what you think rather they come from the other end of the animal. They are the Thymus gland located in the neck. Also any part of the animal will carry the basic taste of the animal. Tongue for instance is the tenderest leanest part of said animal. If your adventuress you can find a 1/2 lbs. at a high end Deli.. No prep time or capital outlay.
Carl - You just reminded me. Boiled beef tongue served in thin slices and covered with hot horseradish sauce as a gravy can be as tasty as anything in the animal kingdom.
On the other hand, I think I'll pass on the mountain oysters, considering that they come from a part of the male animal that becomes separated from its owner (ouch) in the neutering process.
99Ex,
Hell's bells, anything tastes good with lots of horseradish and gravy! Or deep fried! LOL!
For the rest of you gut eaters, sell your computers and go buy some groceries. It is obvious that you have enough money to own a PC and pay the light bill to run it. Folks used to eat that crap because in times past, most common folks were next to hungry most of the time.
WAM so I guess Christmas Eve is out of the guestion?
Just remembered another delicacy I had long forgotten about.
My father came from the west coast of Ireland, another place where nothing went to waste. To relive his younger days, he would occasionally have my mother serve boiled pig's head and cabbage for supper. We kids sat in horror while he ate with gusto.
It nearly made a vegetarian out of me.
99 I'll see your boiled Pig's head and raise you Sultze. A pork jelly loaf made from pigs hock and feet. Slightly vinegar and de-boned and coarse chopped. Served cold, it has a very clean pork taste that is addictive. Commercial head cheese is like eating styrofoam. Of course no one eats everything. I once brought my Father smoked Eel. Germans love anything smoked. He reneged. My Dad as a young man would cut timber in the winter. There was an accident when another worker was pile driven into the frozen Danube. When he got him out in the spring he was full of Eels. That was it for my Dad.
Head souse ain't bad.
Well I guess we found out which of us won't have a dietary concern come "the Zombie Apocalypse".
First, I would like to say that haggis is delicious on a ritz cracker. If you like organ meat would would like haggis. I love organ meat, if cleaned properly, it has a flavor and texture that I just crave sometimes. You should see the looks I get from my inlaws at Thanksgiving when I am eating the heart and gizzard after boiling them for gravy. I am going to have to stop at the local fried chicken joint tonight and get an order of fried livers now.
I had forgotten about the gizzard. That was my favorite part of a chicken when I was growing up. A little chewy, but with a very distinctive flavor.
The necks of boiled chicken were another boyhood delicacy of mine. Very bony in the middle, and they had to be nibbled for every little morsel of meat. Yum.
99, Gizzards when cleaned and cooked right are one of my favorite foods. I love mullet gizzards the best. I will clean mullet just for the gizzard alone. About ten years ago, I got into trapping nuisance pigeons with a friend of mine. We had several places in Pensacola Florida where they paid us to trap pigeons and relocate or dispatch them. My partner would clean them and smoke them, but I would get all the gizzards and fry them up or make pigeon gizzards and rice.
Yes Guys gizzards are definitely good to eat. We have them fried with garlic and red pepper. Another dish that has fell by the wayside is Chicken or Duck soup. Made with only the feet and a few root vegetables it yields a very clear gelatinous soup. That is very rich and carries the flavor of the fowl. The only thing I would advise is bring to a boil. Throw out the water and slow simmer with vegetables.
Carl - I do not relish the though of eating chicken feet. You don't know where those things have been:)
I would throw them out with the water.
99 The feet and vegetables are removed leaving a clear broth. Rice, noodles or egg is then added. If you've ever had a really good Chinese or Jewish Chicken soup. You probably had the feet. I've been in too many commercial kitchens
To round out the picture, I think we must add oxtail soup, pig's knuckles mitt sauerkraut, and tripe.
Yes 99 too often we only start to miss cartilage and connective tissue in our knees. Rather than our soups and stews
I was blessed with a father from South Louisiana. Ol' Cajun Country. Of course, real Cajuns know themselves by a different name, Coon Ass. Never understood how that came to be. Anyway, a gumbo with as much organ meats you can fit in the pot is the absolute best deer camp food, as long as the organs all come from the same species. And don't even get me started on boudin.
Matt Here's a joke for you. What's the difference between a Cajun zoo and a city zoo? In the city zoo, below every animal is the name. In a Cajun zoo it's the receipt ;-) Good hunting and God Bless
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I have to address the 50 percent naysayers. I fully agree that if you don't like it don't eat it; and some organ meats from older animals should be avoided. However if your distaste is from lack of trying you are missing out. The next step is finding someone who knows how to cook it. With google and you tube there are a bunch of receipts on line. Let me remind you that anyone can throw a steak on the grill. But it takes preparation and technique to minimize or enhance off flavors. I am of German extraction and I swear a lot of things my Mom gave me for lunch had to be based on "I bet you can't eat this". My wife of Italian heritage would lock herself in the bedroom Christmas Eve. When the rest of her family chowed down on what could be called a "Bait Fest". It wasn't till years later that she warmed up to 60% of those dishes. All I am saying is that there are a lot of good things to eat if you just Cowboy up. In closing I can tell you I still remember the times my Mom gave me Calves tongue in a Beurre Blanc or a Rague of sweet and sour heart and lung.
The secret to Haggis is all the booze one drinks with it.
Carl - You just reminded me. Boiled beef tongue served in thin slices and covered with hot horseradish sauce as a gravy can be as tasty as anything in the animal kingdom.
I save the liver from one deer for next years fish bait. Everything else is "buzzard" bait! You guys are welcome to the gut pile!
I've eaten tons of fresh venison liver, love it! Medically, doc says organs not a good idea in my diet.
Heart and liver I will do but the rest stays in the pile. I have really enjoyed fresh liver from elk and deer. To me, deer heart is a distant second to elk and I confess that I don't take them very often. Kudos to those of you who can rally up for deer haggis, that is hard core.
My heart Doctor says that innards are not good for me. He says that I do not need the fat off any animal either. He also says that if something tastes good, it can not be good for me because it has had salt or some other harmfull enhancement added to boost the flavor. So if I listen to him, I will basically starve to death or I can choose to eat as I want and die from that. Either way I can not get out of life alive. Thus I plan to die with a full stomach and eat anything that does not eat me first. Scrapple, fat-back, chitterlings, crackins, liver, heart, gizzards, lungs, snouts, feet, and tails are all good eating to me. The only thing that I have not developed a taste for is kidneys. I just never seem to be able to cook the hint of urea out of them enough for my personal palette.
PS I would like to dispel the rumor of "Sweet Breads". They are not what you think rather they come from the other end of the animal. They are the Thymus gland located in the neck. Also any part of the animal will carry the basic taste of the animal. Tongue for instance is the tenderest leanest part of said animal. If your adventuress you can find a 1/2 lbs. at a high end Deli.. No prep time or capital outlay.
First, I would like to say that haggis is delicious on a ritz cracker. If you like organ meat would would like haggis. I love organ meat, if cleaned properly, it has a flavor and texture that I just crave sometimes. You should see the looks I get from my inlaws at Thanksgiving when I am eating the heart and gizzard after boiling them for gravy. I am going to have to stop at the local fried chicken joint tonight and get an order of fried livers now.
99, Gizzards when cleaned and cooked right are one of my favorite foods. I love mullet gizzards the best. I will clean mullet just for the gizzard alone. About ten years ago, I got into trapping nuisance pigeons with a friend of mine. We had several places in Pensacola Florida where they paid us to trap pigeons and relocate or dispatch them. My partner would clean them and smoke them, but I would get all the gizzards and fry them up or make pigeon gizzards and rice.
stop it...your making me hungry :)
Fresh Heart over a fire is a unique experience worthy of a go if haven't done so already.
Haggis is the national dish of Scotland (where nothing goes to waste). It is a hot pudding consisting of a sheep's heart, liver and lungs encased in the animal's stomach along with oatmeal, onion, suet and spices, and boiled for about three hours.
I have never tried it myself, but it is said to have an unforgettable distinctive flavor.
I hope I haven't killed OutdoorEnvy's appetite.
You got it Bubba. As good as it tastes with onions, organ meat is bad news.
I've heard it said that the liver is the oil filter on a deer.
Are you sure that you guys aren't part coyote?
Back in the 60's, in E Texas, when we killed a deer in the morning, you drug it out in front of your stand and gutted it. That afternoon, you went back and killed a feral hog! It was almost a "gimme".
On the other hand, I think I'll pass on the mountain oysters, considering that they come from a part of the male animal that becomes separated from its owner (ouch) in the neutering process.
WAM so I guess Christmas Eve is out of the guestion?
Just remembered another delicacy I had long forgotten about.
My father came from the west coast of Ireland, another place where nothing went to waste. To relive his younger days, he would occasionally have my mother serve boiled pig's head and cabbage for supper. We kids sat in horror while he ate with gusto.
It nearly made a vegetarian out of me.
99 I'll see your boiled Pig's head and raise you Sultze. A pork jelly loaf made from pigs hock and feet. Slightly vinegar and de-boned and coarse chopped. Served cold, it has a very clean pork taste that is addictive. Commercial head cheese is like eating styrofoam. Of course no one eats everything. I once brought my Father smoked Eel. Germans love anything smoked. He reneged. My Dad as a young man would cut timber in the winter. There was an accident when another worker was pile driven into the frozen Danube. When he got him out in the spring he was full of Eels. That was it for my Dad.
Head souse ain't bad.
Well I guess we found out which of us won't have a dietary concern come "the Zombie Apocalypse".
I had forgotten about the gizzard. That was my favorite part of a chicken when I was growing up. A little chewy, but with a very distinctive flavor.
The necks of boiled chicken were another boyhood delicacy of mine. Very bony in the middle, and they had to be nibbled for every little morsel of meat. Yum.
Yes Guys gizzards are definitely good to eat. We have them fried with garlic and red pepper. Another dish that has fell by the wayside is Chicken or Duck soup. Made with only the feet and a few root vegetables it yields a very clear gelatinous soup. That is very rich and carries the flavor of the fowl. The only thing I would advise is bring to a boil. Throw out the water and slow simmer with vegetables.
Carl - I do not relish the though of eating chicken feet. You don't know where those things have been:)
I would throw them out with the water.
99 The feet and vegetables are removed leaving a clear broth. Rice, noodles or egg is then added. If you've ever had a really good Chinese or Jewish Chicken soup. You probably had the feet. I've been in too many commercial kitchens
To round out the picture, I think we must add oxtail soup, pig's knuckles mitt sauerkraut, and tripe.
Yes 99 too often we only start to miss cartilage and connective tissue in our knees. Rather than our soups and stews
I was blessed with a father from South Louisiana. Ol' Cajun Country. Of course, real Cajuns know themselves by a different name, Coon Ass. Never understood how that came to be. Anyway, a gumbo with as much organ meats you can fit in the pot is the absolute best deer camp food, as long as the organs all come from the same species. And don't even get me started on boudin.
Matt Here's a joke for you. What's the difference between a Cajun zoo and a city zoo? In the city zoo, below every animal is the name. In a Cajun zoo it's the receipt ;-) Good hunting and God Bless
You guys are disgusting.
99Ex,
Hell's bells, anything tastes good with lots of horseradish and gravy! Or deep fried! LOL!
For the rest of you gut eaters, sell your computers and go buy some groceries. It is obvious that you have enough money to own a PC and pay the light bill to run it. Folks used to eat that crap because in times past, most common folks were next to hungry most of the time.
Post an Answer