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How about the Liver? I would like to try out the liver and the heart I have eaten beef liver years ago and thought it was good but I was told not to eat deer liver because of the impurities that may be in it. can anyone explain
 
There are impurities in any liver because it filters the blood out. However deer are more free roaming than cattle and deal with more enviromental issues such as water with mercury, the Dupont and Ford dump sights ect.

As for the heart I love them, I always just dredged them in a salt,pepper and flour mixture and fried them in oil, sometimes olive and sometimes veggie.
 
Discussion starter · #23 ·
I have to say alot of these recipes sound awesome, I really think that I am going to take the heart when I get one this season. I mentioned when I was helping my friend gut his deer today, he looked at me a little weird, but I really am going to try it, what the heck! [up]

Thanks folks
 
cut the veins and shit off the top, boil it in a pot of water with bay leaves for about 3-4 hours.

while it's cooking prepare a Tupperware with 1cup water/1 cup red wine vinegar or do 2:1 if you so choose. Take an onion and slice the onion adding it to the Tupperware.

Once the heart is done cooking slice it into pieces and place in the bowl, let it stand in the fridge as long as you possibly can before eating it.

My old man had to hide it from me and my sisters when he made it, we would come home from school and tear the fridge apart looking for it.
 
My favorite part of the deer. I had it for lunch today! I'll wash it well to get all the blood out of it then soak it in milk overnight. To prepare I'll cut all the grizzle, the valves sticking out as well as the fat that circles the top. Slice into thin sections, being sure to remove the spider web of ??? that you'll see inside. I'll then fry up some garlic, onions, carrots, baby spinach, celery and mushrooms in olive oil, then add the heart when these are almost done,(the heart cooks quick). Maybe even throw in a bit of hot pepper if I'm in the mood. I'll have this over brown rice with some salsa. Simply fabulous. Of course using butter instead of olive oil is an option. As for the liver .... I love liver, beef liver and chicken liver but I have tried deer liver every which way possible, breaded and fried, baked, sliced thin, chunks, whole you name it and everytime is has been the most discusting thing I've ever tried to eat. So now it stays with the gut pile.
 
grandpa used to eat it, imo theres so many better parts of the deer to eat ill stick with the back straps and tenderloins and roasts etc but to each is own and like someone else said, when u put a rage through them you get a handful of jello so nothing to cook anyway.
 
Just found this, might have to try some day.

"I refuse to eat anything that came out of another animal's mouth, give me an egg salad sandwich anytime."
Gabe Kaplan

Use a thin bladed knife, a filet knife or caping knife works well, and cut the tendon under the tongue, then cut around the base of the organ all the way to the back of the mouth and remove. Boiling is an incorrect term, that will turn the meat into leather, just simmer it at low heat until tender, about 3 hours in a covered pot. You can season the simmering water any way you want. Some folks like to simmer theirs in beef or chicken broth, if I want something that tastes like beef or chicken I'll buy it at the store. Salting the water is a matter of personal taste, I don't since it can toughen the meat. Once the tongue is cooked you need to skin it, then slice it into thin slices for eating fresh , bbqing, or pickling.
 
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