deer guts
- Thread starter jon1985
- Start date
I fully intend to go out and hunt. Just looking to be prepared.
Just got a deer and just finished eating the heart. Thin sliced pieces/chunks. Fried in onions , shrooms and butter. Delicious.
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Heart, Liver, Lungs, Stomach - make Haggis!
The only grim bit looks to be getting the gut clean.
https://columbusfoodadventures.com/2010/blog/haggis-from-scratch-step-by-step
The only grim bit looks to be getting the gut clean.
https://columbusfoodadventures.com/2010/blog/haggis-from-scratch-step-by-step
- Location
- Saskatchewan
I try to save and eat the heart and liver from all my animals. but livers from rutting bucks and bulls is often inedible. Ketosis from hormone fuelled bucks and bulls that are running around eating little and metabolizing body fat will make the liver full of nasty tasting stuff. that's why so many people don't like liver. Livers from fawns and does and early season bucks and very late season bulls is good.
Paté is wonderful, I make it from deer, duck, goose, elk, and sometimes pork and preserve it in small jars done up in a pressure cooker. Keeps for a couple years with no refrigeration. Wonderful on toast with mayo and a pickle.
Parts not good for humans are pretty much all good dog food, but I would cook it first to destroy parasites, especially risky are hydatid cysts in lungs of elk and moose. Hydatid tapeworms are not infective to people who eat game meat, but they are to canines. Dogs with hydatid tapeworms don't get very sick, but will pass the tapeworm eggs that WILL infect people and cause hydatid cysts in human lungs and livers and sometimes brain. I am a professional animal nutritionist if that matters.
Paté is wonderful, I make it from deer, duck, goose, elk, and sometimes pork and preserve it in small jars done up in a pressure cooker. Keeps for a couple years with no refrigeration. Wonderful on toast with mayo and a pickle.
Parts not good for humans are pretty much all good dog food, but I would cook it first to destroy parasites, especially risky are hydatid cysts in lungs of elk and moose. Hydatid tapeworms are not infective to people who eat game meat, but they are to canines. Dogs with hydatid tapeworms don't get very sick, but will pass the tapeworm eggs that WILL infect people and cause hydatid cysts in human lungs and livers and sometimes brain. I am a professional animal nutritionist if that matters.
Is that what they call a heartless deer?
Iffen that was liver and onion (even with bacon) in the pic I certainly woulda puked in my mouth a little.
But, I do enjoy a good heart and even the tongue if large enough is rather tastey and someone did show a harvested moose tongue prepped and cooked ready to serve.
Bon Appetite.
LoL, I spoke to soon..the haggis did it to me... but to each their own and it just goes to show you there are just more than Gun Nutz who hang out here .
Rob
- Location
- The Conservative part of Ontario
Most of the guys in our moose camp are of the 'I don't eat guts' genre so, Jay and I take home whatever we want. I had moose heart a week ago, excellent!
I always try to take the liver and heart. Ill try it and some years its to my taste, some years a bit much. At worst the dog gets a good treat.
Leave it outside if you dont want to use the meat and critters will enjoy it. Just do not leave it anywhere deer walk a lot and you want to hunt them. The smell might spook them a bit.
Leave it outside if you dont want to use the meat and critters will enjoy it. Just do not leave it anywhere deer walk a lot and you want to hunt them. The smell might spook them a bit.
^ Exactly. I don't care for deer meat; by far my least favoured game meat. I have dogs, they require food, and I don't feed them the cheapest store-bought crap dog food any more than I eat the cheapest crap human food myself. So, most years, my entire deer goes towards feeding them. My wife makes Venison Wellington with the straps and tenderloins, the rest gets cooked up for my canine buddies. The only way I eat much more deer meat is if I haven't gotten a moose or other tastier critter for myself...like this year, unfortunately.
Heart indeed , I find it delicious cooked that way. I obviously cherry pick my meat off the heart , cutting it thin or in small chunks. No veins , tubes , arteries, chambers etc are eaten that way , just the real meat.
I love it honestly.
