so who eats deer tongue or other organs?

jjohnwm said:
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..." :)
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to me that stuff isn't so weird, I eat snails and shrimp and lobster and crab with heavy duty garlic butter and love it. I can't remember if I like squid or not, though, I think I'm gonna call not so much on that one. Sardines in oil with rye toast is another favorite.
 
Squid, calamari, is excellent. All of those foods listed are common and popular. When is the last time you went to a restaurant and saw brains on the menu!! Lol

I have had tongue, prairie oysters, kidney, liver, heart, among those just listed in restaurants, but have yet to even hear of brains even being offered or listed on a menu.


That being said, I would try it, once anyway.
 
Cleftwynd said:
Squid, calamari, is excellent. All of those foods listed are common and popular. When is the last time you went to a restaurant and saw brains on the menu!! Lol

I have had tongue, prairie oysters, kidney, liver, heart, among those just listed in restaurants, but have yet to even hear of brains even being offered or listed on a menu.


That being said, I would try it, once anyway.
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I've got a recipe for lamb brains if you want it.
 
I recall swapp'in spit in the days of yore.

Liver gooder.
Heart gooder too if someone else cooks it.
Tongue..........been a while. Me mah use to make a tongue roast.
It was good and better in sammiches with mayo and mustardo.
Seen brains in a frypan wunce.
Nuff fer me...........nay nay.
 
I think these days with CWD and other prion based diseases id stay clear of eating brain. I think id also steer clear of the circulatory systems filter (liver). Any muscle mass i cant see being a problem.
 
The dish with which I am familiar consisted of eggs and brains (probably 2-to-1 or 3-to-1 proportions) along with whatever else you like in eggs: cheese, mushrooms, onions, peppers, ham, whatever. Some Tabasco a must. :)

I've gotta laugh at the folks who turn their noses up at this idea, but eat escargots, calamari, prairie oysters, lobsters, etc. I'll be the first to admit that a raw brain scooped out of a skull doesn't immediately scream "eat me, I'm delicious!"...but what message do you get from a live lobster, or a plate of snails, or a squid, or shrimp, or....well, you get the idea. I love those dishes, as do many folks, but the first people to ever eat them had some balls. At least a brain makes a bit of sense; ancient man has killed his mastodon or antelope or whatever, he's busy chewing or slicing off tasty bits, and when he gets to the head...well, he just figures "Hmmm...why not?"

But when the first guy came upon the first squid, what the hell was going through his mind? :)
 
Nah, the one that I can't figure out was what was the first guy to eat "prairie oysters" thinking!!! Wonder if they were cooked..... Lol
 
Aries- said:
I think these days with CWD and other prion based diseases id stay clear of eating brain. I think id also steer clear of the circulatory systems filter (liver). Any muscle mass i cant see being a problem.
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I totally agree, that's what I meant by the term "back in the day"...I haven't done this in many years, and never will again. But it's due to the safety concern, not to any perceived "yuck" factor. :)
 
jjohnwm said:
I totally agree, that's what I meant by the term "back in the day"...I haven't done this in many years, and never will again. But it's due to the safety concern, not to any perceived "yuck" factor. :)
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so I just wanna know, is it still safe to eat beef liver bought from the store? I like needa know!
 
leosnipes said:
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"...
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I'm trying to find a butcher who sells cattle tongues (and then I'll have to look for a recipe.)
Back in Egypt in my youth tongue sandwiches were the tastiest.

Now as to eyeballs, rabbits' are very tasty if you can get past the first look.
Rabbits' head yielded lots of goodies. Cheeks, nice meat. Tongue, tasty and
brains even tastier on bread with butter.
Now I'm hungry and I only have potato chips (Miss Vickies) and beer (Guiness Extra Stout).
James O'Hara if you're reading this, please don't reveal my almost secret identity.
 
3strokes said:
I'm trying to find a butcher who sells cattle tongues (and then I'll have to look for a recipe.)
Back in Egypt in my youth tongue sandwiches were the tastiest.

Now as to eyeballs, rabbits' are very tasty if you can get past the first look.
Rabbits' head yielded lots of goodies. Cheeks, nice meat. Tongue, tasty and
brains even tastier on bread with butter.
Now I'm hungry and I only have potato chips (Miss Vickies) and beer (Guiness Extra Stout).
James O'Hara if you're reading this, please don't reveal my almost secret identity.
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Thors Meats, main drag Selkirk MB. Place in slow cooker for 8 or 10 hrs, dash with sea salt & black pepper, pour in some beef broth, lay diced garlic cloves on top, toss in a large onion in your preferred fashion. A nice option, dump a bag of onion soup mix on top of tongue. Peel off skin when done. Serve with Keens prepared hot mustard or Kraft reg mustard. Open Bar 1 to 2 hrs before done, enjoy, as I do once a month!
 
two-dogs said:
so I just wanna know, is it still safe to eat beef liver bought from the store? I like needa know!
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Well, you know the liver is the filter and you know (or should know) what kinds of crap is injected and fed to industrial cattle.

The answer is quite clear, IMO.

Now, if you can find a source of pasture-raised, grass-fed and finished, and you can talk to the rancher who raised it and see the land that produces the cattle, etc. then you can make your own judgement call on whether you want to eat their livers.

Personally, I don't enjoy it enough to bother with all that. I do eat mule deer or moose liver a few times per season without hesitation, however.
 
Beef liver? Meh...

Try a nice stir fry of lobster livers, calamari brains and snail hearts...heaven on a cracker! :)
 
I save the liver and heart for myself, give away the tongue (don't like the texture) and kidneys.
Have made head cheese (is this is what its called?), where you render down the head, minus the eyeballs and sinus cavity.
My Dad used to save the lungs for an old lady next door. She used to boil them in a pot until they sank to the bottom, then take then out and fry it up with onions.
Who saves the blood for a blood pudding?
 
ironsighter said:
Well, you know the liver is the filter and you know (or should know) what kinds of crap is injected and fed to industrial cattle.

The answer is quite clear, IMO.

Now, if you can find a source of pasture-raised, grass-fed and finished, and you can talk to the rancher who raised it and see the land that produces the cattle, etc. then you can make your own judgement call on whether you want to eat their livers.

Personally, I don't enjoy it enough to bother with all that. I do eat mule deer or moose liver a few times per season without hesitation, however.
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I just may not ever eat liver again, maybe. I do like it and I heard that it's a good source for iron. But now, well, we'll see.
 
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