Everything else on the deer

Thescandinavian

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Joined
Oct 17, 2018
Messages
158
Location
Norway
Having two hearts and two tongues in salt at the moment.
tongues will be boiled with black pepper and bay leafs and used like ham on bread.
The hearts will be hanged up to dry and used as beer snack.
Got a liver that will be made into liver pate.
I never got into liking kidneys and I can honestly say milt is not my cup if tea.
If kill something it is rather unpolite not to eat the whole thing, so whats everyone else doing?
 

FrogFire7

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Joined
May 23, 2017
Messages
496
Location
Pennsylvania
I'd say you are ahead of most people as far as consumption of wild game organs. At least here in PA... a few people I know like heart, but I'd venture well less than half of hunters here use it. I can't say I know anyone that has eaten deer tongue, personally. Or liver... although I know a few people that eat liver from other animals.

I've had heart a couple times in the last couple years. I can't say it's my favorite but I'd like to try it a few more ways.

I think it's great that you want to use as much of the animal as possible. The MeatEater show and podcast always has me thinking about new ways to use and prepare wild game. Really enjoy that media.
 

OG10

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Joined
Sep 23, 2012
Messages
276
Location
Texas
Blackened heart,or brown butered with cajun spice.My brother chicken frys the heart.Al three are very good.I am not a fan of liver or kidneys , tongue is good blackened also.bon appetite.
 

Gwine

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Joined
Mar 3, 2013
Messages
421
Location
Southern Oregon
We consume the heart and liver out of our deer. Only like it fresh, but what doesn’t get eaten in the first day or two goes in the grinder mixed with the burger. Kids love fried liver on eggs.
 

Thescandinavian

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Joined
Oct 17, 2018
Messages
158
Location
Norway
Never learned to like liver. I can accept it as pathe.
Kidney and milt has an rather strong taste I strugle with.
Heart is nice and tongue is more or like canned ham regarting taste and teksture.
Got a the whole skeleton into a 4galon pot and boiled broth. Started to look for a pressure cooker to make this more efficent and looks like the allamerican pressure canner fits the bill, but I got induction and this seams to be all alu without any magnetic insert.
The more I can get out of the deer the less I should feel any guilt about putting it out.
 

Montana'eer

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Joined
Mar 3, 2020
Messages
302
Location
Montana
Liver, tongue, cleaned and rinse/soaked kidneys go with hog bone scraps and cleaned and skinned hogs head into scrapple. The heart I eat alone.

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wv270wsm

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Joined
May 10, 2016
Messages
686
Deer heart at my house is a prized meal . Never ate the tongue of a deer but when I was growing up when we butchered hogs dad’s grandpa as soon as the hog was stuck and bleed out he cut the tongue out and would cook it several hours and that was lunch. I’m not a huge liver fan but I can eat it sometimes .
 

Skimbleshanks

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Joined
Jan 8, 2010
Messages
458
Location
Willamette Vally
I like to add the heart and liver to sausage. Heart is ok on its own. I don't like the liver of any animal but it stretches my sausage batch by a couple pounds and, I learned long ago "don't ask whats in it".
 

Treeslug

Well-Known Member
Joined
Sep 30, 2020
Messages
572
Location
Hill Country, Texas
Having two hearts and two tongues in salt at the moment.
tongues will be boiled with black pepper and bay leafs and used like ham on bread.
The hearts will be hanged up to dry and used as beer snack.
Got a liver that will be made into liver pate.
I never got into liking kidneys and I can honestly say milt is not my cup if tea.
If kill something it is rather unpolite not to eat the whole thing, so whats everyone else doing?
I give all of my deer guts to my neighbor and she feeds her family of eight for a week--with rice.
 
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