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Heart and liver

alaskanwhtail

alaskanwhtail

New Member
Was curious as if any of you organ eaters had any good recipes for such. I have had these in my frezzer since May from a reindeer.
 
Pickle the heart, cube it and eat with crackers and sharp cheddar.... really tasty! If the reindeer's liver is anything like my liver , you won't want to consume it!
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Someone more knowledgeable than I can probably answer this, but I thought it was not recommended to eat these organs from a deer, as this is where any diseased cells would collect. Anyone know for sure?? I've never been a big fan of heart or liver anyway, so it doesn't bother me alot
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NWBuck
 
I slice the heart and bake it in barbecue sauce. Slice up an onion and get out the white bread to make a sandwich. The heart is "just" a fancy muscle and has to stay healthy for a deer to live. The liver is another issue. I used to like to eat it until someone pointed out that the liver is the toxic waste dump of the body. Upon thinking about that I had to agree. The livers function is to purify the blood of the byproducts of metabolism (toxins?). Kind of put me off my feed, if you know what I mean
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Dont eat the liver anymore. The heart we usually use in sausage.

The pickled heart makes be laugh because my dad did that and on Christmas his sisters family was at his house. He had the heart all cubed and put on a nice plater. My cousins thought the cubes were fudge until they had it by their mouth - then asked my father what it is was, a classic look from the twin cities cousins faces makes me laugh yet today.
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I thought the pickled heart was good but I like the extra sausage better.
 
let the heart sit in a salt brine, refrigerated, for a day or so. then smoke that sucker. damn, that stuff is GOOD! a flavored jerky brine works great as well.

livers are nasty in my book.
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I've tried them both, don't really care for either. My dogs do however...it's a real Mexican standoff between the 2 when the organs come home in the truck.
 
Back when I used to shoot just 1 deer a year, I used to slice the deer liver and fry it just like beef liver with bacon and onion. (be sure to remove the bile sac off without puncturing it). However when I started shooting 2, 3, 4 or more deer a year, the liver started accumelating in the bottom of the freezer so I seldom keep it anymore.

For the heart, it is good fried too but I always just grind it up and make more sausage out of it.

IaCraig
 
Anything with a bile sack attached to it is reason enough for me to pass.
I just don't care for the taste or texture of liver and eating heart remindes me of Hannable.
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Well Thanks guys, looks as if my lion will have a tasty liver one of these nights. As for the heart I will slice and marinade and soak it in spice as muddy said then smoke it. I dont have a spendy smoker as its only a half keg with a door put on with a stove iron inside, Worked this year on all the chum. Thanks guys.
 
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