so who eats deer tongue or other organs?
- Thread starter caustic
- Start date
Indeed. Healthy livers (and other organ meats) are incredibly good for us to eat. It is just becoming more and more difficult to find healthy livers.
Truly good food is becoming scarce. Enjoy it while it lasts...
beretta boy
CGN Ultra frequent flyer
- Location
- Orillia, Ontario
Try the Metro at the foot of Coldwater Rd. ....Some nice calves liver there this week.
I like the smell of liver and onions cooking. Cant stand the flavour. Dont like organ meat at all. Heart has a texture to much like gristle, same as tongue. (Any musle really that is used alll the time gets really tough).
Liver has to much of an iron and chalk flavour to it, no way would i eat kidneys as i have had to clean them when i worked in a resteraunt for steak and kidney pie. The smell of urine was almost unbearable. Even after cleaned thoroughly i coukd still smell it whrn they were being cooked.
And people eat those kidneys!? Could someone who does enjoy steak and kidney pie, please help us understand the experience?
Is it a flavour thing or a texture treat? For example, snails are rubbery and the flavour is usually garlic, making for enjoyment or something.
And people eat those kidneys!? Could someone who does enjoy steak and kidney pie, please help us understand the experience?
Is it a flavour thing or a texture treat? For example, snails are rubbery and the flavour is usually garlic, making for enjoyment or something.
Yes people do eat kidneys. They also eat balls. Moreso, in Africa the rectum muscle of a goat is considered a delicacy.
It's all in the brain.
I was watching one of the "wartime farm" on history channel and they said in Britain, during WW2 when food was strictly rationed, people who called pigeons "rats wit wings" were now buying pigeons and people who would not have touched rabbit were now buying rabbit at a premium.
I see I was mentioned in post # 10. Would have responded sooner but I was out of town.
Yes, I have used everything from the brains to the balls. My neighbour loves the testicles so I give them to him. My wife is fond of poached or fried brains so we eat that too.
I save the liver, heart and kidneys from a gut pile and the spleen now too. My wife grinds it up with some pork fat and the bloodshot bits and makes a kind of cooked blood sausage/meat loaf out of that. "Why didn't your bring me the lungs too?" she asked last month, "I could have used them."
We save all the bones for soup and I save the lower moose legs when I'm lucky enough to be on a moose hunt and clean, separate from the leg and boil the hooves too. Makes a great gelatin-rich soup stock. Great for your hair, bones and nails. Moose flavoured jello.
Yes, I have used everything from the brains to the balls. My neighbour loves the testicles so I give them to him. My wife is fond of poached or fried brains so we eat that too.
I save the liver, heart and kidneys from a gut pile and the spleen now too. My wife grinds it up with some pork fat and the bloodshot bits and makes a kind of cooked blood sausage/meat loaf out of that. "Why didn't your bring me the lungs too?" she asked last month, "I could have used them."
We save all the bones for soup and I save the lower moose legs when I'm lucky enough to be on a moose hunt and clean, separate from the leg and boil the hooves too. Makes a great gelatin-rich soup stock. Great for your hair, bones and nails. Moose flavoured jello.
what method do you use to prep/cook kidneys?
how are you cooking your tongue? The beef tongue that I do up is awesomely tender. It almost melts in your mouth. Some folks do have a problem with the texture, but I love it. I've eaten beef tongue since I was a kid living at home. I usually have one once a month or up to 6 weeks at the most. I'm the only one here that eats it now that my Mother has passed away. Try putting it in a slow cooker with beef broth and a package of onion soup mix on top. Toss in some garlic cloves diced and a some onion. 8 to 10 hrs cook time. Peel skin off and slice before serving. Mustard, salt and pepper, yummy, certainly a fine dine fit for a King!
(replying to guy who asked about kidney prep)
Peel the white membrane off, trim off the fat to fry them in, split lengthwise and trim out the gristle. I usually use them in steak and kidney pie. Fried with bacon is a classic, too.
Steak and kidney filling is: brown floured kidneys in pan with tougher floured cuts of steak and smoky bacon; get good and brown, deglaze with a bit of wine or water, add carrot chunks and onions, lots of black pepper, cook on low until tender, add peas near the end. Salt quite heavily, use a lot of pepper, then once everything is tender line a well-seasoned cast iron frying pan with pie crust, place the filling, fold the side over like a torte, and bake. It's best once it has cooled down to temp about like a mug of coffee left for twenty minutes. Good with beer.
Peel the white membrane off, trim off the fat to fry them in, split lengthwise and trim out the gristle. I usually use them in steak and kidney pie. Fried with bacon is a classic, too.
Steak and kidney filling is: brown floured kidneys in pan with tougher floured cuts of steak and smoky bacon; get good and brown, deglaze with a bit of wine or water, add carrot chunks and onions, lots of black pepper, cook on low until tender, add peas near the end. Salt quite heavily, use a lot of pepper, then once everything is tender line a well-seasoned cast iron frying pan with pie crust, place the filling, fold the side over like a torte, and bake. It's best once it has cooled down to temp about like a mug of coffee left for twenty minutes. Good with beer.
07blackwater
CGN Ultra frequent flyer
- Location
- Port Coquitlam, BC
I used to eat the tongue in camp.
Boil the #### out of it with onions.
Peel the skin off then boil the #### out of it with onions and garlic then slice thin for sandwiches.
These days I'm too lazy and stick to grouse.
Boil the #### out of it with onions.
Peel the skin off then boil the #### out of it with onions and garlic then slice thin for sandwiches.
These days I'm too lazy and stick to grouse.
07blackwater
CGN Ultra frequent flyer
- Location
- Port Coquitlam, BC
oh no no no, that's all wrong!man, where'd ya come up that kinda sick chit?
It's too ####ing tough to eat otherwise, I've found. I'm talking moose here though.
^ see up above there somewhere, slow cooker 8 to 10 hrs and it will almost melt in your mouth. My mother used to use her pressure cooker years ago long before the slow cookers came out.
