deer guts
- Thread starter jon1985
- Start date
verminaard
CGN Regular
- Location
- SW Bantario
I stick them in the deep freeze for a week or so before making them into treats. Should kill the critters and half frozen also makes cutting into slices easier. Sometimes I will dehydrate strips, most of the time it get ground up with any leftovers from making sausage and stuffed, smoked, and dried. The dog goes right crazy for them.
Birds took care of the gut pile from a buck in less than 4 hours last winter, right in the middle of a field the only thing left was a blood stain in the snow, usually eat deer heart, elk heart and liver and tongue, moose heart and kidneys and tongue and the nose, nothing beats nose.
I always save the heart, even if it just goes into the grinder with the rest.
That extra lean ground beef that costs a bunch at the store? Beef hearts. Easy to trim off a wee bit of extra fat and the through the grinder it goes, otherwise they can hardly give them away.
Venison is pretty lean to begin with, and heart muscle is fairly tough, but too good to waste! I have used strip cut into leech shape as fish bait for walleye fishing too. Tough as old boots when raw.
Lungs, liver, etc., are the "Humbles". If you ever heard the expression "To be eating Humble Pie", that is what it was based upon. Not the most desired stuff, but it won't hurt anyone. I figure the crows and ravens gotta eat too. In Northern Alberta, they were often hanging around in the trees watching the whole show as we gutted, waiting on a hot meal, but I have seen a gut pile that I left out at night, completely cleaned up after it had frozen solid at 20 below. Pretty impressive clean up crew. All there was left was the gut contents, and a stain on the snow.
Some folks like the live, others not so much. I am in that latter category, don't usually carry Liver home unless I have a specific request for some. Always worth having a look at it for spots and lumps, to see if it looks generally healthy, other than the bullet holes anyways!
Cheers
Trev
That extra lean ground beef that costs a bunch at the store? Beef hearts. Easy to trim off a wee bit of extra fat and the through the grinder it goes, otherwise they can hardly give them away.
Venison is pretty lean to begin with, and heart muscle is fairly tough, but too good to waste! I have used strip cut into leech shape as fish bait for walleye fishing too. Tough as old boots when raw.
Lungs, liver, etc., are the "Humbles". If you ever heard the expression "To be eating Humble Pie", that is what it was based upon. Not the most desired stuff, but it won't hurt anyone. I figure the crows and ravens gotta eat too. In Northern Alberta, they were often hanging around in the trees watching the whole show as we gutted, waiting on a hot meal, but I have seen a gut pile that I left out at night, completely cleaned up after it had frozen solid at 20 below. Pretty impressive clean up crew. All there was left was the gut contents, and a stain on the snow.
Some folks like the live, others not so much. I am in that latter category, don't usually carry Liver home unless I have a specific request for some. Always worth having a look at it for spots and lumps, to see if it looks generally healthy, other than the bullet holes anyways!
Cheers
Trev
Hearts and livers always come home with me too. I slice up raw and vac pack in 1lb bags. I thaw and cook for the dog. He gets some sort of meat once a day. Also do the same thing with all deer trimmings when I butcher our deer. I've got a happy dog with a nice shiny coat
- Location
- Blaster land, Okanagan BC
Wife made the best ####ing pâté I've ever eaten, tipped off with home pickled beans. Needless to say it didn't last very long
I guess most people don't know how easy making pâté is
just fry the thinly sliced liver in a pan with rather more oil than less (fat, coconut oil, tallow...)
run some spices (either rosemary or thyme), salt and pepper through the blender
add the oil from the pan in the blender and then blend the liver to a paste
that's it!
just fry the thinly sliced liver in a pan with rather more oil than less (fat, coconut oil, tallow...)
run some spices (either rosemary or thyme), salt and pepper through the blender
add the oil from the pan in the blender and then blend the liver to a paste
that's it!
A deer in hand is more than three in the bush.
Get one on the ground first then worry about the organ meats.
That or stay home and continue to fret over what ifs.
Rob
Sakoman .308
CGN Ultra frequent flyer
- Location
- Nova Scotia
My uncle used to eat deer hearts. I have never tried them. I have eaten the liver though.
Londonshooter
CGN frequent flyer
- Location
- SW Ontario
Venison vagine. Now that's hardcore. Nope, would not have occurred to me.
Yeah, as far as dog treats go, around here it's the rib bones. MUCH happiness from the fur-kids!
Leg bones get zipped in half for winter treats, about all I really need to dispose of is the spine.
But then, dogs will go face down into the cat litter box, like a fat kid on a bowl of ice cream. The are not very hard to please!
Cheers
Trev
Leg bones get zipped in half for winter treats, about all I really need to dispose of is the spine.
But then, dogs will go face down into the cat litter box, like a fat kid on a bowl of ice cream. The are not very hard to please!
Cheers
Trev
- Location
- WMU248 near Edmonton
Liver. If it looks good, I take it home and slice it thin and dehydrate it for dog treats. It gets frozen after dehydration, and it takes a long time to dehydrate compared to regular meat. last batch took 8 hours in the dehydrator.
little dogs really like it, but its very rich so they get limited amounts.
little dogs really like it, but its very rich so they get limited amounts.
