Anyone eat bird gizzards & hearts?

FrontSight · October 21, 2008, 01:17 PM

The deer heart thread got me thinking...anyone eat the hearts & gizzards of game birds, like quail, grouse, pheasants, ducks, geese, etc?

If they have been eating tasty things then the gizzards taste great too and I love em, and i'm not ashamed to admist it!

VonFireball · October 21, 2008, 02:50 PM

Naw, I'm a rocky mountain oyster man myself.

Haaaaaaaaaa!:barf:

deanadell · October 21, 2008, 02:54 PM

hearts yes, gizzards no.....

Smokey Joe · October 21, 2008, 03:45 PM

are both muscle tissue, no more and no less. A bird heart is kinda small; usually ends up in the soup with the meat from the boiled bones.

Now a gizzard, well, that's a delicacy. Back when I was into waterfowling I always brought home a mess of gizzards (my own birds' plus everyone elses') and cleaned 'em up. You just slice 'em open, remove the gristle from the ends and the tough sac in the middle, and there you are. My wife invented a recipe for curried gizzards that became a family favorite.

GAR700 · October 21, 2008, 03:53 PM

Gizzards are one of my favorite things to eat. Especially on some of the smaller game birds where it is difficult to get enough meat for a meal. The gizzard should not be overlooked. Hearts are good too

GAR

ShootingNut · October 21, 2008, 03:58 PM

Did I spell that right? Oh' well, anyway I haven't eatin' my supper yet you guys, all this talk about eatin' organs is grossing me out. Can't we just stick with eatin' the MEAT from the bones? Yuk, the stuff some people chomp down on, tongues, hearts, kidneys, gizzards, etc.... Wow! And I'm even getting into Blood Sausage and the other ethnic wierd stuff.

Regards,
SN

gilfo · October 21, 2008, 04:01 PM

Sure do, and wash it down with squirel ****.

12-34hom · October 21, 2008, 06:54 PM

Excellent for gravy fixins.

12-34hom.

Wildalaska · October 21, 2008, 07:10 PM

Livers.

One pound fowl livers.
One onion
Two eggs
4tbs rendered chicken fat (schmalz)

Saute finely chopped onions in schmalz till transparent. Add livers and cook till done. Hardboil eggs. Drain off livers, reserve fat and juice. Run the eggs, livers and onions through one of those vintage meat grinders (mine was patented in 1899). Whip with fork, add reserved juice and fat to make creamy.

Serve on toast, crackers or bagels, or for a real treat, use as spread for rare roat beef sandwich on kosher rye.

WildironchefAlaska ™

P99AS9 · October 21, 2008, 07:31 PM

Quote:

You just slice 'em open, remove the gristle from the ends and the tough sac in the middle, and there you are

I was eating when I read this

:barf:

B. Lahey · October 21, 2008, 07:38 PM

My Grandmother loved gizzards, cooked them constantly. I could never get into them, but livers and hearts are a different story. Count me in.

Quote:

Livers.

One pound fowl livers.
One onion
Two eggs
4tbs rendered chicken fat (schmalz)

Saute finely chopped onions in schmalz till transparent. Add livers and cook till done. Hardboil eggs. Drain off livers, reserve fat and juice. Run the eggs, livers and onions through one of those vintage meat grinders (mine was patented in 1899). Whip with fork, add reserved juice and fat to make creamy.

Serve on toast, crackers or bagels, or for a real treat, use as spread for rare roat beef sandwich on kosher rye.

WildironchefAlaska ™

Good lord! I'm stopping at the supermarket on the way home from class tonight to pick up a bucket of guts for this. No meatgrinder right now, but I'll improvise.

Sounds friggin awesome.

Must... find... schmalz.

B. Lahey · October 21, 2008, 09:00 PM

Aw, man...

No livers at the supermarket, the guy behind the counter looked at me like I had tentacles. Didn't even bother to ask about schmalz after that.

Time to find a specialty market.

publius · October 21, 2008, 09:21 PM

Gizzards and hearts go in my gumbo, good stuff. Livers-:barf:

siv · October 22, 2008, 10:05 AM

pheasant hearts are the best

FrontSight · October 22, 2008, 02:21 PM

To all of you who said yes: I feel at home, and I love you all!

Brian Pfleuger · October 22, 2008, 02:37 PM

1) The item can not be necessary for life.

2) It must be a muscle.

3) It must not be visible from the outside under normal circumstances.

Another violation, just like deer heart.

indy245 · October 22, 2008, 03:40 PM

I usually eat the heart but have never tried the gizzard.

Indy.

October 21, 2008, 01:17 PM	#1
FrontSight Senior Member Join Date: September 9, 2005 Posts: 1,712	Anyone eat bird gizzards & hearts? The deer heart thread got me thinking...anyone eat the hearts & gizzards of game birds, like quail, grouse, pheasants, ducks, geese, etc? If they have been eating tasty things then the gizzards taste great too and I love em, and i'm not ashamed to admist it! __________________ To kill something as great as a duck just to smell the gunpowder is a crime against nature. - Alan Liere Democracy is a device that ensures we shall be governed no better than we deserve. - George Bernard Shaw

October 21, 2008, 03:45 PM	#4
Smokey Joe Senior Member Join Date: July 14, 2001 Location: State of Confusion Posts: 2,106	Hearts & gizzards... are both muscle tissue, no more and no less. A bird heart is kinda small; usually ends up in the soup with the meat from the boiled bones. Now a gizzard, well, that's a delicacy. Back when I was into waterfowling I always brought home a mess of gizzards (my own birds' plus everyone elses') and cleaned 'em up. You just slice 'em open, remove the gristle from the ends and the tough sac in the middle, and there you are. My wife invented a recipe for curried gizzards that became a family favorite. __________________ God Bless America --Smokey Joe

October 21, 2008, 03:58 PM	#6
ShootingNut Senior Member Join Date: December 27, 2006 Location: Wisconsin Posts: 1,475	Grose Did I spell that right? Oh' well, anyway I haven't eatin' my supper yet you guys, all this talk about eatin' organs is grossing me out. Can't we just stick with eatin' the MEAT from the bones? Yuk, the stuff some people chomp down on, tongues, hearts, kidneys, gizzards, etc.... Wow! And I'm even getting into Blood Sausage and the other ethnic wierd stuff. Regards, SN

October 21, 2008, 06:54 PM	#8
12-34hom Senior Member Join Date: June 8, 1999 Location: Iowa - northeastern Posts: 1,810	Excellent for gravy fixins. 12-34hom. __________________ This is my rifle. There are many like it, but this one is mine. My rifle is my best friend, it is my life. I must master itas i master my life.Without me my rifle is useless, without my rifle i am useless. I must fire my rifle true. I must shoot straighter than my enemy who is trying to kill me. I must shoot him before he shoots me. I Will. Before God i swear this creed. My rifle and myself are defenders of my country. We are masters of our enemy. We are saviours of my life. So be it until there is no enemy, but peace. Amen.

October 21, 2008, 09:21 PM	#13
publius Senior Member Join Date: January 25, 2005 Location: Mississippi/Texas Posts: 2,505	Gizzards and hearts go in my gumbo, good stuff. Livers-:barf: __________________ "Suppose you were an idiot, and suppose you were a member of Congress, but I repeat myself." Mark Twain

October 21, 2008, 02:50 PM	#2
VonFireball Senior Member Join Date: November 8, 2007 Location: Florida Posts: 354	Naw, I'm a rocky mountain oyster man myself. Haaaaaaaaaa!:barf:

October 21, 2008, 02:54 PM	#3
deanadell Senior Member Join Date: April 19, 2005 Location: Upstate, South Carolina Posts: 639	hearts yes, gizzards no.....

October 21, 2008, 03:53 PM	#5
GAR700 Senior Member Join Date: September 22, 2008 Location: East of the Crest, Oregon Posts: 184	Gizzards are one of my favorite things to eat. Especially on some of the smaller game birds where it is difficult to get enough meat for a meal. The gizzard should not be overlooked. Hearts are good too GAR

October 21, 2008, 04:01 PM	#7
gilfo Senior Member Join Date: February 29, 2008 Posts: 307	Sure do, and wash it down with squirel ****.

October 21, 2008, 07:10 PM	#9
Wildalaska Junior member Join Date: November 25, 2002 Location: In my own little weird world in Anchorage, Alaska Posts: 14,172	Livers. One pound fowl livers. One onion Two eggs 4tbs rendered chicken fat (schmalz) Saute finely chopped onions in schmalz till transparent. Add livers and cook till done. Hardboil eggs. Drain off livers, reserve fat and juice. Run the eggs, livers and onions through one of those vintage meat grinders (mine was patented in 1899). Whip with fork, add reserved juice and fat to make creamy. Serve on toast, crackers or bagels, or for a real treat, use as spread for rare roat beef sandwich on kosher rye. WildironchefAlaska ™

October 21, 2008, 09:00 PM	#12
B. Lahey Senior Member Join Date: March 17, 2008 Location: Indiana Posts: 2,857	Aw, man... No livers at the supermarket, the guy behind the counter looked at me like I had tentacles. Didn't even bother to ask about schmalz after that. Time to find a specialty market.

October 22, 2008, 10:05 AM	#14
siv Member Join Date: June 4, 2007 Location: Leota, MN Posts: 33	pheasant hearts are the best

October 22, 2008, 02:21 PM	#15
FrontSight Senior Member Join Date: September 9, 2005 Posts: 1,712	To all of you who said yes: I feel at home, and I love you all! __________________ To kill something as great as a duck just to smell the gunpowder is a crime against nature. - Alan Liere Democracy is a device that ensures we shall be governed no better than we deserve. - George Bernard Shaw

October 22, 2008, 02:37 PM	#16
Brian Pfleuger Moderator Emeritus Join Date: June 25, 2008 Location: Austin, CO Posts: 19,578	My Animal Eating Rules 1) The item can not be necessary for life. 2) It must be a muscle. 3) It must not be visible from the outside under normal circumstances. Another violation, just like deer heart. __________________ Nobody plans to screw up their lives... ...they just don't plan not to. -Andy Stanley

October 22, 2008, 03:40 PM	#17
indy245 Senior Member Join Date: January 24, 2006 Location: Woking, Alberta (Rural) Posts: 112	I usually eat the heart but have never tried the gizzard. Indy. __________________ Don't Squat with your Spurs on