Glad to hear that I have not been missing out on anything special! I was expecting to hear that it was more like calamari, which is also nothing special.
so who eats deer tongue or other organs?
- Thread starter caustic
- Start date
Glad to hear that I have not been missing out on anything special! I was expecting to hear that it was more like calamari, which is also nothing special.
Many First Nations regard it as a delicacy (city people regard calamari same way) They will have had neccessity to eat the whole animal from time to time
and they will know which parts were nicer than others.
just wondering, how do you prep and cook the kidney? I heard one time that the local Sals burgers have some kidney meat in them, I really like them, so I tried to grind beef kidney into hamburger to mix, but it wouldn't grind worth a darn!
nowarningshot
CGN Ultra frequent flyer
Deer liver, when fresh is the only truly great organ meat, IMO. Personally dont like heart and Moose liver is both to large and hit and miss. A no for kidney for me.
Never tried tongue before, but then i can have hot tongue and cold shoulder any night.
Never tried tongue before, but then i can have hot tongue and cold shoulder any night.
I have always enjoyed heart from anything but had a bad experience with deer liver. I was helping a fellow butcher his deer and he gave me the heart and liver but when I took the liver home I sliced into it and it moved. The deer had a liver fluke living in the main vessel that goes into (or out?). It was about two inches long and an inch wide. It seems that flukes reside in snails and snails crawl up the grass and deer or cows eat the grass. Only happens to animals living in swampy areas and only contaminates the liver but sure gave me the willies having something writhing on my cutting board.
My God! Never heard of them things and hope like hell I never see one. The willies, you ain't kidding!
I take off the outer skin and slice them like you would with a sausage so you get little circles/ovals about 1/4inch thick, then I cut those in half so you have half-moons. I let the pieces soak in cold water while I cook the steak pieces as it only takes a few mins for them to fry. Cook the kidney slow with liquid, I use a red wine, so that it doesn’t get chewy. Once the kidney is cooked I add the steak that was cooked with onions, mushrooms and a few spices back in to the pan and might add a little more wine to have enough liquid to make a gravy. Enjoy.
I haven't seen a moose liver without flukes since the 90's here in northwestern Ontario. I don't even bother to inspect them anymore.
beretta boy
CGN Ultra frequent flyer
- Location
- Orillia, Ontario
Moose/deer tongue ... absolutely. Do enjoy calf or fawn liver, (well inspected for flukes or other irregularities) if only once a year with bacon & fried onions. Be careful not to overcook. Pass on that from older animals though due to potential for accumulations of heavy metals like cadmium in our area.
Also like sweetbreads and tripe ....and when out west at the right time of year, "prairie oysters" with a pitcher of beer. Haven't tried the wild version of any of these though.
Heart I find a little rich but will eat it .... and kidneys of any animal, no way ! No matter what, they just taste pissy.
Reminds me of a favourite story:
Butcher: "Madam, would you like to try a little fresh tongue ?"
Madam: " Good gracious NO, I couldn't eat anything out of an animals mouth .... just give me a dozen eggs ! "
(...think about where htose eggs come from....)
Also like sweetbreads and tripe ....and when out west at the right time of year, "prairie oysters" with a pitcher of beer. Haven't tried the wild version of any of these though.
Heart I find a little rich but will eat it .... and kidneys of any animal, no way ! No matter what, they just taste pissy.
Reminds me of a favourite story:
Butcher: "Madam, would you like to try a little fresh tongue ?"
Madam: " Good gracious NO, I couldn't eat anything out of an animals mouth .... just give me a dozen eggs ! "
(...think about where htose eggs come from....)
Never been a fan of organ meat, but the neighbour has been doing heart up in a delicious fashion. Cleaned, then boiled for a bit, he slices it, breads it and fries it up after that. It turns out real nice. Last couple deer had big chunks of the heart missing, so I haven't been able to attempt it.....
Heart and tongue, for sure. Liver and kidneys, no. But back in the day, before we knew enough to be scared of everything in the world, there was no treat more special for a post-hunt breakfast than eggs'n'brains scrambled together. 
Heart and tongue, for sure. Liver and kidneys, no. But back in the day, before we knew enough to be scared of everything in the world, there was no treat more special for a post-hunt breakfast than eggs'n'brains scrambled together.
yikes!
yikes!
Hey, two-dogs, people eat some weird stuff: snails, squid, shrimp...if they weren't so popular (and delicious!) they'd probably sound pretty disgusting as well. Gotta keep an open mind.
I tried tanning a deerskin with brains and wood ashes once; an absolute crapload of work which I will probably never again attempt, although it turned out okay. But the whole time I kept thinking to myself "Shoulda just scrambled 'em..."
