DRAWING THE LINE: ARE THERE LIMITS TO NOSE-TO-TAIL EATING?
Apart from CWD concerns, not especially — it all depends on your taste buds and the amount of prep work you're willing to do. I've heard tales of venison chitterlings and Rocky Mountain oysters (souped-up names, respectively, for the intestines and testicles), but I've never tried them, which is due more to a lack of cooking ambition than to any qualms on my part.
Harold W. Webster's The Complete Venison Cookbook contains a recipe for venison "mouffle," which he defines as the "loose covering around the nose and lips of deer." Even for me, though, that's vaguely unappetizing, and I must confess, mouffle sounds suspiciously like a French dessert. Henderson, the dean of whole-beast eating, shies away from cooking lungs. "They're not something that you can do a whole lot with, though that could just be a flaw in my cooking," he says. Yet there's only one organ he absolutely refuses to cook: the penis. "I just don't think," he says dryly, "that it would make a great lunch."
WHAT NOT TO EAT
If deer in your area are known to carry chronic wasting disease you might want to back off from full-blown nose-to-tail eating. Though the risk of contracting the human variant of the illness is low (and scientists are still unsure if food-borne transmission of the disease-carrying prions is possible), it's best to take precautions. First and foremost, don't shoot or eat any deer that appears sick. The brains (despite their tastiness), eyeballs, spinal cord, spleen, and lymph nodes are all off-limits. Of the remaining parts and organs, only two should be avoided for CWD safety: the shanks and bones, due to the possibility of infected prions in the marrow. Wear rubber gloves and bone out the meat.