so who eats deer tongue or other organs?
- Thread starter caustic
- Start date
In the Yukon I've seen people eat moose eyes and the nose (muzzle really) is considered a delicacy. I'm too citified for all of that.
It's too bad, I was much more up to eating adventurously as a child than I am now.
It's too bad, I was much more up to eating adventurously as a child than I am now.
Where is MD? 
LoL
I have hunted with many different people over the years - and I am a first-class organ snatcher myself- but I have never seen anyone that utilizes as much of an animal as he does. If the coyotes had to survive on gut pile they would starve with what Michel leaves behind.
LoLI have hunted with many different people over the years - and I am a first-class organ snatcher myself- but I have never seen anyone that utilizes as much of an animal as he does. If the coyotes had to survive on gut pile they would starve with what Michel leaves behind.
Moose tongue and moose nose are regularly eaten and are great. Moose heart stuffed like you would a turkey and baked in oven is delicious. As far as the liver I would not hesitate especially compared to the farmed food we eat with the chemicals they receive.
leosnipes
CGN Regular
Some butcher's shops have cattle tongues... I don't see whats wrong with it, unlike liver or lung, a tongue is basically a solid piece of muscle.
An eyeball is a different story though... yes, nothing questionable in it, but still, it's hard to imagine how someone can turn it into a "delicacy"...
An eyeball is a different story though... yes, nothing questionable in it, but still, it's hard to imagine how someone can turn it into a "delicacy"...
antiqueguy
CGN Ultra frequent flyer
- Location
- windsor ontario
hearts when I don't end up putting a bullet through it but that's it
Moose Tounge is great slice thin cook slow in pan , my wife sometimes cooks it with a gravy and carrots in an electric fry pan.
I like both Moose and Deer heart and we usually poke holes with a pearing knife and insert garlic slices . Cover with strips of bacon put in a small rosting pan with pineapple juice or tomato juice in bottom of pan. Add carrots, potatoes, celery and onion and ground pepper. Cook at 350 untll cooked depends on size of organ. It's important to purge the heart of remaining blood before cooking it. Once cooked and cooled leftoveres make great sandwich meat sliced thinly.
I'm not a huge fan of liver and find it can be very strong unless soaked in brine over night. I slice thin and pan fry but my wife likes liver period. After brine she rinses and than soaks in milk before cooking.
I like both Moose and Deer heart and we usually poke holes with a pearing knife and insert garlic slices . Cover with strips of bacon put in a small rosting pan with pineapple juice or tomato juice in bottom of pan. Add carrots, potatoes, celery and onion and ground pepper. Cook at 350 untll cooked depends on size of organ. It's important to purge the heart of remaining blood before cooking it. Once cooked and cooled leftoveres make great sandwich meat sliced thinly.
I'm not a huge fan of liver and find it can be very strong unless soaked in brine over night. I slice thin and pan fry but my wife likes liver period. After brine she rinses and than soaks in milk before cooking.
Made Deer Liver pate and was impressed with the flavour, but the thing that converted me was the heart. More specifically, making Deer Heart Schnitzel. Ever deer heart from now on will go that way (that survive the bullet). It was better than some full on Schnitzel recipes I've had. Sehr gut!
This seems to be a prevalent idea about livers not being good. I can understand that from my own personal bias against liver, but what is making
others feel this way and more so recently?
Robert Nicholson;This seems to be a prevalent idea about livers not being good. I can understand that from my own personal bias against liver, but what is making
others feel this way and more so recently?
It may vary in different areas but in some agricultural areas chemicals are said to be at fault. Just what I have been told.
Some of the livers I left behind were either off colored or had abnormal markings on them. Not being sure myself, I prefer not risking it.
others feel this way and more so recently?
It may vary in different areas but in some agricultural areas chemicals are said to be at fault. Just what I have been told.
Some of the livers I left behind were either off colored or had abnormal markings on them. Not being sure myself, I prefer not risking it.
