I enjoy heart, liver, tongue and assorted other inner bits. A friend has eaten the heart of his deer for breakfast the morning after tagging the animal for the last 30 years. Cleaned, sliced thin and fried in butter. Served with eggs, hashbrowns, toast and coffee. Good stuff. I'd like to try moose liver some time, and was sorely tempted with mine, but the F&G specifically advises they are left due to high levels of contaminants/toxins that build up in them.

Does a still-beating heart of a giant bluefin tuna count?

wink

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