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<blockquote data-quote="Thescandinavian" data-source="post: 2048232" data-attributes="member: 107409"><p>Never learned to like liver. I can accept it as pathe.</p><p>Kidney and milt has an rather strong taste I strugle with. </p><p>Heart is nice and tongue is more or like canned ham regarting taste and teksture. </p><p>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. </p><p>The more I can get out of the deer the less I should feel any guilt about putting it out.</p></blockquote><p></p>
[QUOTE="Thescandinavian, post: 2048232, member: 107409"] 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. [/QUOTE]
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