Anyone Eat the Internal Organs of their Deer?

heart & liver...yes

the rest...NO

message crazy_horse or campcook..she has some awesome recipes

I thought they ate all that stuff raw?

it was no show....it was Randall shoveling raw dove hearts into his mouth and swallowing...

Post deleted by cbump

Maggie, I'm curious why you don't eat the kidneys. Have you tried them and didn't like them, or just haven't tried them?

Should not waste them though.
Somebody out there eats them...LUNGS TOO!!!

Heart's great, haven't had much of any left in a while though.

Nope and aint gonna!!!!!!

Deer heart is hard to beat. Some of the best meat on one. Cut out ventricles, slice it thin, and eat with eggs. YUM!

I consider everything inside to be guts.

I've eaten the heart and liver many times, they're fine eating.

This year, some of the guys on our lease took a doe heart, sliced it and chicken fried it and said it was awesome. I wasn't there but I would have tried it!

I qued up some heart out of a young doe and it was pretty good. Had a different texture and my wife didn't like it too much.

not to say i wouldn't try it all at least once

I would try it...but you will not see me taking out any internal organs to eat.

I will stick to the Muscle group for consumption.

Gut it and leave it for the yotes!!!

The heart *is* a muscle, tho.

but it is part of the Circulatory system not the Muscular...or maybe both....I just wont cook it up. I have eaten goat fries so I will try just about anything

just grill the heart and liver over camp fire slice and eat on a tortilla with hot sauce and onion. Couple of hispanic guys taught that to me years back on a Mason lease we had.

Just like Euell Gibbons said about the pine tree, "many parts are edible".

OK the most commonly eaten internal organs are the heart, liver, kidneys. They can be cooked as above, or any way that pork, beef, or lamb heart, kidneys, and liver are eaten (liver and onions, steak and kidney pot pie, mixed grill.)

The tongue of all animals can be eaten, I have several recipes if anyone wants them but my favorite 2 are to boil in seasoned water, peel the meat from the gristle, and slice for sandwiches, or grind and mix with mayo, mustard, and spices and make a sandwich spread or dip.

With all of the 'prion' diseases going aroind (CWD, Mad Cow, Scrapie) it probably isn't really a good idea to eat brains anymore but my mom made scrambled eggs and brains about 2 or 3 times a year.

Scrapple is made of the meat boiled from the head, the tongue, the heart, liver, kidneys, lungs, and pancreas.

Don't forget Liverwurst (AKA Braunswagger) and Blood sausage
and headcheese (souse).

I have had folks ask me to save the lungs of the sheep I butcher. They are pounded flat, sliced, battered and fried.

Anyone who has had sausage made with natural casings has eaten intestines from one animal or another, sheep, pig, beef, so I don't see why you couldn't use deer intestines. I hook the lamb intestine to the hose, and clean them out; then soak in several changes of water and store in saltwater. Haggis is an oatmeal sausage made with the organ meats, and packed in the sheep stomach.

You can slice the organ meats thin and make dried treats for your dogs. Add garlic if you want. They Love It!

I have a book that has recipes for all sorts of stuff that many people would not consider normal food; called Unmentionable Cuisine.

yep, I just puked.

campcook,

souse and headcheese are the same thing? I've seen souse at the Green Store over in Zabkiville(sp?) Wasn't sure what it was?

Used to be able to by brains at the store in the 80's, and at my grandads butcher shop. Haven't heard anyone mention pork puddin either...... gooood stuff.

Souse and headcheese are just 2 of the names people use to describe a type of sausage made with meat boiled from the head and sometimes the feet of any animal (but most usually pork). Also some folks will put the tail in too, with the end hair removed. What you call it really depends on where you are from.

You clean and cut the head up into quarters first, and remove the eyes and brain, and clean the feet, either removing the hooves or just cutting off just above them. Boil all this in just enough water to cover, with various spices. Bay, sage, garlic, onion, pepper and salt are most common but just like any sausage you can use anything you want.

When the meat is falling off the bones, remove the bones and strain the liquid, and cook it down to about 1/2 to 1/3 of the volume.

remove the spices and bones from the meat and chop it to a small dice, or shred with your fingers.

Fill molds with the meat (bread pans work well but there are actually head cheese molds you can buy) and pour the hot liquid over them to cover the meat. Let cool. Slice and use for sandwich meat or batter and fry.

The head, feet, and tail have a lot of collogen in them, so the liquid you get is actually called 'aspic' and wil solidify, keeping the meat together.

We are an extraordinarily wealthy nation when we can afford to throw away parts of animals that are perfectly fine food. Most 'ethnic' food is actually poor people's food; when you have lots of folks to feed and very little to feed them on, you don't waste anything.

A few foods that folks love now, as special treats,are foods that have very little meat in them that the lords wanted, or are filling so that the family ate less of the meat:

Tomales
Yorkshire pudding (you ate this before the roast was served; it is made of flour, eggs and salt and juice from the roast, very filling. I love it)
pizza
pasties/meat pies
sausage of every kind
soups and stews
pasta/noodles

I guess that Randall and I have gotten a rep for eating everything because of our upbringing. He was raised by ederly parents (his dad was 54 when he was born) in a very poor part of the state - lots of times if they wanted to eat meat, it was fish or cottontails or birds that he shot. To this day he won't eat cantaloupe.

My Mom was Mennonite, til she met my (gasp) Episcopalian, Navy Dad and was shunned. Dad was raised on a farm in Montana, where his folks homesteaded. So I ate 'wot was sot before me' and most of it, we raised. With their background, you bet we ate as much of an animal as we could!

My girls were raised the same way - Tina was helping me butcher rabbits when she was 5 years old. And milking goats when she was 12. You can bet she is not one of the folks who think that milk comes in plastic containers, and meat comes neatly wrapped at the market!

Lora

My suggestion for you guys, is to start picking your leases near a town that has one of the following with in an hour or so of your lease a Mc Donalds, burger king, taco bell, taco bueno and DQ's. and if one of these are not available try vienna sausages, but innerds does not cut the mustard for this hunter. I think I"m going to puke also.

Lora, I check here every day to see if you have posted. But, I have never been hungry enough or broke enough to eat that stuff. And I thought I was adventuresome.

quote:just grill the heart and liver over camp fire slice and eat on a tortilla with hot sauce and onion. Couple of hispanic guys taught that to me years back on a Mason lease we had.

Add kidneys to the above. The kidneys are my favorite part. I have lived in west texas so long I can eat anything if it is on a tortilla.

Interesting reading Campcook . Thanks for the input .

ive heard that bologna has cow tongue in it. Explains why i never liked it in the first place

I love Cow tounge! It makes the best gravy when smothered with onions over rice, if you can get past the hair.

As for as hog head cheese goes, there's little butcher shop in my home town that makes one so good it would rival any silver spooned pate. I love the stuff on Saltines.

Remember sausage and boudain were, and sometimes still are, made from cleaned intestine. Lewis and Clark made a recipe for buffalo boudain when they explored the Louisiana territory.

Sweatbread and tripe, which I'm still not sure what organs they come from, can be cooked to taste great, but not a personal favorite.


Like campcook, my mom to, used to eat the brains as well, even squirrel brains. Recent desease spikes stopped that, not to mention, seeing squirrel heads in the gumbo pot creeped me out.


Yes, I'm cajun and will eat almost anything. You have to be willing to try things. Think about the first guy to try an oyster. He was a brave son of a gun and got rewarded with a delicious rock! Dolly Madison, 4th presidents wife, loved Oyster Ice Cream---now there's a dessert.

The heart and liver are very good fried in corn meal with onions.

Never ate kidneys. . . .they say you just boil the pi$$ out of them. . . .

Bear Grylls would eat that stuff raw.......


Tbar

I was told sweetbread was made from the fatty glands around the neck. All I know is its good. I can eat all the calf fries, barbecoa, tripe, menudo and lingua u got. I cant imagine eatin a kidney. Or chicken feet.

YUCK!!!!!!!!!

wth?

We always brought mushrooms, onions and butter to deer camp for liver!!! love that liver!!!! At home I'll batter thm with a little flour.