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Answers (18)
Small game rabbits and squrils are my favorits
Elk has been the best I've had so far. My favorite way is rumaki made with a chunk of liver, some water chestnut, wrap in bacon and bake.
Haven't found one yet. No matter what is done to it,it still tastes like liver.
Some hunters consider the liver to be the oil filter of the animal.
It is also very high in cholesterol.
None for me either, but one of the bear gang says he won't touch beef, hog, etc, but black bear is the best there is. Yuck..............
I agree with chuckles, elk is the best I've ever had. As one of the guys I hunt with says, "Best part about liver and onions is that if the liver is bad you still have the onions."
Not a gut eater. Leave that to the natives...
My favorite innards come from a feral hog which has not had any steroids or other growth enhancing drugs which the liver has had to filter. I like the liver sliced thin like bacon, then dipped in ice water and then seasoned flour, then back into the water and back into the flour and water and flour once more. This triple dipping makes a very nice coating for frying. Pan fry until the coating turns a light brown and the liver is done.
I think that wasting the "guts" as some put it is the same thing as leaving a roast on the ground. What is the difference between taking an animal and leaving edible organs to waste, and salvaging the backstraps and leaving the quarters to rot?
I have never met a mammal liver I didn't like, but I thing Dall sheep was my favorite. Though, there is a very strong possibility that the setting and experience played a bigger roll than the flavor.
Sorry Eating Liver is like eating the A-Hole out of a HOG. same like eating Cheap Hotdogs!
I have met Hunters that would walk 3 miles back in to
the Woods for the hart and liver...YUK
*C*
I fried up some liver from a deer I arrowed last year, as well as heart, the heart was good, but the liver wasn't, so I threw the rest of the liver in the freezer to cut up for catfish bait. I do like fried liver and hearts from fresh ducks. Cheers.
I like beef and pork liver and onions but I have tried deer liver and onions several times and I just don't care for the taste of it. It dosen't compare with beef and pork liver.
None.
I have had deer liver but I don't keep it myself. Beef liver fried with onions can be very good.
I only keep the liver of a young deer(keep and eat every deer heart if not shot up), even then, the wife and kids won't touch it. The best tasting liver (livers) came from about five woodchucks that my friend and I shot from a old farmer's field. they had been eating all his beans,and raiding his wife's vegetable garden.Fried the livers and hearts in olive oil then added a splash of dry sherry. Outstanding! The 'chucks were roasted (young ones) or made into a cacciatorre.
i like deer liver the best. just gotta cook it right.
I have eaten liver before, then I got to where I could afford a steak from a cornfed, yearling, bull.
I have had to eat chitlins in the past also. I vowed to never to be so financially embarassed as to have to stoop to that again.
I did partake of a deer's heart that a fellow club member fried up with onions and bell peppers. I would probably eat that again, but the heart is a muscle, and not a filter.
All that said, I wish the coyotes 'Bon Appetite' on the gut pile.
Post an Answer
Some hunters consider the liver to be the oil filter of the animal.
It is also very high in cholesterol.
I think that wasting the "guts" as some put it is the same thing as leaving a roast on the ground. What is the difference between taking an animal and leaving edible organs to waste, and salvaging the backstraps and leaving the quarters to rot?
I have never met a mammal liver I didn't like, but I thing Dall sheep was my favorite. Though, there is a very strong possibility that the setting and experience played a bigger roll than the flavor.
Sorry Eating Liver is like eating the A-Hole out of a HOG. same like eating Cheap Hotdogs!
I have met Hunters that would walk 3 miles back in to
the Woods for the hart and liver...YUK
I fried up some liver from a deer I arrowed last year, as well as heart, the heart was good, but the liver wasn't, so I threw the rest of the liver in the freezer to cut up for catfish bait. I do like fried liver and hearts from fresh ducks. Cheers.
Haven't found one yet. No matter what is done to it,it still tastes like liver.
Not a gut eater. Leave that to the natives...
My favorite innards come from a feral hog which has not had any steroids or other growth enhancing drugs which the liver has had to filter. I like the liver sliced thin like bacon, then dipped in ice water and then seasoned flour, then back into the water and back into the flour and water and flour once more. This triple dipping makes a very nice coating for frying. Pan fry until the coating turns a light brown and the liver is done.
I like beef and pork liver and onions but I have tried deer liver and onions several times and I just don't care for the taste of it. It dosen't compare with beef and pork liver.
None.
I only keep the liver of a young deer(keep and eat every deer heart if not shot up), even then, the wife and kids won't touch it. The best tasting liver (livers) came from about five woodchucks that my friend and I shot from a old farmer's field. they had been eating all his beans,and raiding his wife's vegetable garden.Fried the livers and hearts in olive oil then added a splash of dry sherry. Outstanding! The 'chucks were roasted (young ones) or made into a cacciatorre.
Small game rabbits and squrils are my favorits
Elk has been the best I've had so far. My favorite way is rumaki made with a chunk of liver, some water chestnut, wrap in bacon and bake.
None for me either, but one of the bear gang says he won't touch beef, hog, etc, but black bear is the best there is. Yuck..............
I agree with chuckles, elk is the best I've ever had. As one of the guys I hunt with says, "Best part about liver and onions is that if the liver is bad you still have the onions."
*C*
I have had deer liver but I don't keep it myself. Beef liver fried with onions can be very good.
i like deer liver the best. just gotta cook it right.
I have eaten liver before, then I got to where I could afford a steak from a cornfed, yearling, bull.
I have had to eat chitlins in the past also. I vowed to never to be so financially embarassed as to have to stoop to that again.
I did partake of a deer's heart that a fellow club member fried up with onions and bell peppers. I would probably eat that again, but the heart is a muscle, and not a filter.
All that said, I wish the coyotes 'Bon Appetite' on the gut pile.
Post an Answer