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Old September 18, 2006, 01:04 AM   #26
maas
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another fan here, but i like heart the best. liver and heart fried with onions and mushrooms served with some spuds you'd be in heaven.
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Old September 18, 2006, 04:28 AM   #27
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Liver lands in the gut pile....coyotes and crows gotta eat too
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Old September 18, 2006, 11:11 AM   #28
FrontSight
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I eat a lot of things that would make a lot of people puke: hearts, gizzards, chicken feet, frogs, tripe (cow stomach), trachea, esophogus, tongue, face, pigs & cow feet, intestines, etc.

Some people in my family even like fried lungs.

Having said all that, I've tried cow liver a few times, and man oh man, does it make me :barf: . The consistency is what does it in for me.

Then again, some people like oppossum and racoon, so I guess to each their own...I wish I liked it b/c that would just give me one more thing to enjoy...
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Old September 18, 2006, 01:05 PM   #29
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Moose Fat and Pointer have it just right---Cast iron skillet, big chunks 'o bacon (thick, lots of fat--not that wanna-be alomst bacon stuff), then onions, then liver. But I shake my liver slices in flour with salt, pepper, and then toss in some chopped garlic while it's frying. AND the only liver better than deer is ELK! Oh yes, that's one part that usually doesn't make it out of camp. Then I rely on all the guys I know who don't eat liver to bring it back from theirs so I have something to enjoy at home all winter. In winter, I like it about once a week if possible. Tasty eats, but darn-good for you through the flu/cold season, too.
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Old September 18, 2006, 08:07 PM   #30
BrianBM
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Well, the things you learn. Eat the esophagus? I never would've thunk it. I have to go hunt, some lifetime, with a couple of the omnicarnivorous posters here. Somebody is going to chime in next with advice on boiling hooves for stock.

Aflatoxin is also a new reference for me, I've heard of it but not in a hunting context.
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Old September 19, 2006, 12:21 PM   #31
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Flukes, tapeworms, whatever. That was just plain gross. We do keep the hearts though. I either boil them until tender then pickle them or throw them in the sausage. Last year my buddy didn't want the elk heart and that thing was huge, close to the size of a football.
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Old September 19, 2006, 01:04 PM   #32
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Hey, parasites have to eat, too!

NRA4life--Parasitism is just another way of life. Life is what it is. Almost all living things feed on other living things in one way or another.

You want something truly icky, check out what a hagfish is and does. John Steinbeck referred to its "revolting personal habits."
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Last edited by Smokey Joe; September 19, 2006 at 01:06 PM. Reason: Improved wording.
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Old September 19, 2006, 02:49 PM   #33
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GAAAAAAAAAAACCCCCCCCKKKKKKKKKK

The mere mention of hagfish just about makes me sick. I know exactly what they do. I know about parasites, but like I said, it's still gross.

There was mention earlier in this thread about getting livers from other people's deer. That reminded me of something. These old boys that used to hunt on a farm next to me used to come over and ask if we'd shot any bucks. They'd go harvest the "oysters" from them.

I've also heard of people pulling off the thick fat around the kidneys and using it like butter. I think they referred to it as kidney butter.

To each his own.
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Old September 19, 2006, 04:00 PM   #34
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Nope, I'll pass.
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Old September 19, 2006, 07:57 PM   #35
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What? No mention of boiling hooves? Oysters - I've heard of that, certainly, and the thought sets mine to retracting. "Kidney butter," now that's new to me. Never mind the fat; anyone eat deer kidney? I have distant memories of eating kidneys as a kid, though my spouse would upchuck at the thought and I haven't done so in four or five decades. What about it, all you relentless carnivores; deer kidneys, yes or no?
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Old September 19, 2006, 08:08 PM   #36
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Nope, can't say kidneys even sound appealing. If I HAD to, all well and good--hopefully there's lots of ketchup in reach. But by choice? Nope, it's just getting a little too close to the "exit" end of things, and I'm not that hungry.
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Old September 20, 2006, 09:43 AM   #37
Jack O'Conner
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We love mule deer and elk liver. Very tasty.

Antelope liver is really bad. But coyotes and crows gotta eat too, so its not wasted.

Jack
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Old September 21, 2006, 12:48 PM   #38
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Only good use for that is catfish bait . We actually have a ritual where the rod and reels are broke out as soon as a deer arrives in camp.
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Old September 22, 2006, 10:44 PM   #39
Dave Haven
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I've never tried kidney. I've heard the best way to prepare it is to "boil the **** out of it".
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Old September 23, 2006, 12:34 AM   #40
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Um, nah man...kidneys don't do it for me, either. They just LOOK nasty as hell...and plus they remind me of the sickest story of Jack the Ripper & how he sent one of his victim's kidneys to the police and said he fried & ate the other one.... :barf: :barf:

OMG, just the thought of that is enough to make me dry heave...
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Old September 23, 2006, 02:25 AM   #41
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Oh, man this thread is making me hungry. I need to shoot and eat something ASAP. If you don't like guts you must have never had them cooked like we do them up down here...

Poverty + Bastardized French Cooking Tradition = Tastey Guts
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Old September 23, 2006, 08:54 PM   #42
BrianBM
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OK, all you guys send me your cell phone #s, and Huntress, you too. Never mind hunting, as soon as I squash something with the 4runner, I'll call you all up and we'll have a party.
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Old September 25, 2006, 05:42 PM   #43
moose fat
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One of my buddies likes raw moose kidney, just after gutting and before packing out the quarters. Says it gives him lots of energy, never tried it.
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Old September 25, 2006, 06:37 PM   #44
BrianBM
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Don't bother getting his phone #. That's farther then I'll go, even once. Raw?
Yikes.
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Old October 4, 2006, 02:42 AM   #45
106RR
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One unusual way to prepare liver is to partially freeze the liver then slice it thin (3/16ths) inch. It is floured and seasoned (salt, white pepper, black pepper and cayenne) after it is cut into small rounds the diameter of canadian bacon. The Canadian bacon is sauteed in clarified butter and drained, the liver rounds are then sauteed quickly in the same calrified butter. Each liver round is served with an almost equal portion of canadian bacon. Spectacular dish. This is NOT healthfood, it probably has enough cholesterol for a plattoon. Then again how often do you eat venison liver?
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Old October 6, 2006, 08:01 PM   #46
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So far, never. But ... we'll see. The raw stuff mentioned, not in this life.
Interesting thread, ain't this?
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Old October 8, 2006, 05:07 AM   #47
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Get your deer liver ( or kidneys) and soak for an hour or more in a dish of milk to just cover them. Get the fry pan going, no too hot a little melted butter and put in the liver , sliced if you want, not too thin and add good splash of claret and fry lightly to leave slight pink in the middle ( not real raw) add some mushrooms and another splash of the red stuff and put on your plate along with already fried bacon and eggs, fresh bread and butter. To die for!
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Old October 8, 2006, 07:17 AM   #48
texfar
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I live in the Texas Hill Country and the livers from the hill country dear are fantastic. I save the heart and liver. Kidneys for flavor in stew. I am not a lover of any other liver. Wife cooks it several ways even as a stew or dice and cook with the liver and onions...it is all great. like others have said immeditately on Ice or cold fridge, clean well making sure you have pulled the small gland attached to it off carefully, wash and soak in ice cold water and follow some of the above cooking methods. Don't knock it until you have tried at least a bite of it. Who knows, you might just like it!!
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Old October 8, 2006, 06:14 PM   #49
BrianBM
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there's an interesting parallel to Foxman's method of preparing liver and kidneys in salt water fishing. Smooth or spiny dogfish are a common catch in the NE. (Nobody wants them, but you can't avoid them, either). These are small sharks, and they have a lot of urea, as would a kidney - maybe a liver,too. Dicing the fillet into small pieces and soaking in milk is a widely recommended preparation for neutralizing the urea.

Well, if I don't mess up my first deer beyond all redemption, I've had plenty of advice on what to do at home. Still not gonna eat the esophagus, though.
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