Do you eat the heart, liver and kidneys?

[President Obanana]

A friend likes heart and liver, but I have not met anyone who likes the kidneys.

[Rock Chuck]

I limit mine to the heart, but some people are real gutpile gourmets.

[Altjaeger]

Heart, liver, kidneys and tongue. I convinced the wife to give the brain up because of CWD.

[Smokey]

The heart and liver has always been one of my favorites.

[dave-t.]

Sometimes I fry the heart. Sometimes not.

[ncboman]

I like liver a good bit, well, a lot. :D

Sometimes my boys will want to save a heart but to me the heart is sometimes tough meat. :rolleyes:

Kidneys, I've never tried and hope I don't get in such a state that I have to. :D

[President Obanana]

I used to like baked heart but have not eaten it for ages.

[Alan R McDaniel Jr]

I always save the liver, sometimes the heart, never the kidneys. I love sauteed liver and onions. Sometimes I do the heart the same way. I don't like liver cooked any other way.

I keep all the livers from all the deer or hogs that anyone kills while I am around, provided they don't want them. I try to go ahead and cube any that are dirty, damaged, or weren't taken by me and placed in a plastic bag immediately. I use these for catfish bait for trot lines, jug lines or otherwise. I love it when I can turn two pounds of liver into 10 pounds of catfish fillets!

There are folks that really get into the whole inards thing. I'm sure it's real good but really, the last thing I need right now is another kind of food to eat!

Alan

[Bill Gunn]

I use to eat the liver, and sometimes the heart....

Now-a-days, I'd rather have Bill Mc's Cioppino, and leave the guts for others to enjoy :)

[Perry]

My ol man cant get enough of liver and onions, and he loves the heart also. Me im into those backstraps lol.

[Twanger]

Heart meat is goog sliced thin and fried in butter, but even better I dice it up for chili.
A friend has a great recipe for venison liver pate involving about half meat, half liver, and half butter, but I have never made it myself. Good on crackers. I save the occasional liver to make it, and throw 'em out 2 years later. :)

One day I'll make some.

[Hi Ball]

I eat the liver but never got into the tongue, heart etc. Liver with mushrooms, onions and a little spice is whats nice.;) :D

[GF.]

My brother makes the best damn Elk liver paté you ever tasted. And I don't even like paté! I'm pretty fond of liver & onions, myself. I'm sure I've posted before about the batch that I cooked up in the Grouse Palace using my .50 cal woodstove, a dutch oven and the liver from my first bow-kill (a CO mulie). A big hunk of local (to the north shore of Lake Superior) bacon, October snowstorm outside and man, was I in heaven that night. Gastronomically speakin', anyway;)

Trouble is, they now recommend that you not eat the livers in CO because of the CWD and in CT because of cadmium, so we've given those up :(

Beef tongue was one of my favorites as a kid (back before it was considered a 'fancy' cut and was just a good way for Mom to feed a family of 6), but on a deer, it hardly seems worth messing with. Maybe if I could smoke 'em....

My mom is a big fan of steak & kidney pie; I've never acquired a taste for the kidney part, but I've heard that eating 'em still-warm from the gut-pile is one of those things that you have to try before you check out for the happy hunting grounds. I'm still warming up to that idea, myself, but you get right down to it and the liver filters out much nastier stuff than the kidneys do. And with kidneys, you don't need to carry any salt in your pack.....:rolleyes:

Interesting thought to make heart chili. It does have a slightly distinctive flavor to it, more like dove breasts or snipe. And a dove breast soaked in OJ, wrapped up in a slice of bacon with half a jalapeño and slow-cooked on the grill.....

Now that's eatin'!

[Greybeard]

I like deer liver but not elk liver - sometimes elk liver is good, othertimes not and I cannot explain it. So I no longer bring elk liver out of the woods. I like tongues, kidneys, hearts, and nuts of both species. Greybeard/

[Chuck S]

Quarter the kidneys, remove any of the white fat and veins, chunk into one inch squares, dip in flour fry and then make gravy with the drippings and onion soup mix. Put the meat back in the gravy and simmer and serve over rice or potatoes. Hard to beat.

For a rare treat and far better than Rocky Mt Oysters, try the oysters from elk, antelope or deer. Clean the membrane off, slice about 1/4 inch thick, dredge in flour, salt, pepper and garlic and fry. Another that's hard to beat.

[GF.]

So are those better during the rut, or 'out of season'?

Probably a lot bigger portions during the rut :eek:

I had some 'calf fries' at a fancy steakhouse in Ft. Worth. That was about the recipe they used, and those were awfully good.

The bull fries I've had seemed kinda mushy, but maybe I should blame the cook rather than the bull who gave his All....

[President Obanana]

My sister fed the heart and liver to her dog this year.

[kjjm4]

Nope. Most of the time the heart is blown up, I find liver disgusting (makes good catfish bait though), and kidneys are worse than liver. My grandmother used to ask me to save her the liver and kidneys, but she passed away so I leave them in the woods.

[pepaw]

Never been a fan of any liver.
And never considered all the other innards.

pepaw

[DaveHawk]

I have never developed a taste for organ meat but some friends can prepare it really good then I don't mind.

[ColoYooper]

I grew up in a poor family in the woods of Michigan's Upper Penninsula and had pretty limited exposure to ANYTHING not hunting, fishing or ice hockey. When I was 18 I packed up and moved to Los Angeles. At a party at a girl friend's house, I was asked if I wanted an Artichoke heart...I respond, no thanks, I don't eat organs. ( and I didn't get the joke !)