Home Forums Hunting & Shooting Hunter's Campfire Who eats deer/elk heart/liver/etc?

there are one or two nasty glands attached to liver and they have a bitter taste , does anyone have details? the last time I have cleaned one was 30 years ago.

P.

ALL over that, like a fat lady on fries !

Love liver and heart. And heart to me, tastes like liver.

I usually cook it just like liver and onions but on this antelope I actually stuffed it with mushroom, onion, garlic, and some other schit. I can't recall exactly. Put it all in a crock pot for 12 hours with three or four cups of beef broth.

Fugking awesome.

The heart is the best part of the deer.

Liver is, IMHO, disgusting.

I love heart, as do several of my kids.

This year I’ll be trying tongue for sure!

Tongue and heart are fine. Eating liver is like chewing on an oil filter.

Chicken Liver is Good stuff, Beef Liver not so much for me.
Beef Tongue Love it.

Do not remember eating Heart bet I would like it.

Yep one of the best ways to eat tongue. Sliced cold tongue sandwiches are pretty good too.

none are my favorite, but I eat them all, would rather have a good roast, but I was raised and so were my kids, liking it is optional, eating it is not.

I'll admit I'm spoiled, have eaten really well most of my life, but try and give a nod to my ancestors by using as much of the animal as possible. Still moose liver is just so dang big.....

my hunting pard, tongue is one of his favorite parts of the animal

How do you skin a tongue? Old trappers used to love roasted buffler tongue.

Heart & liver

Looks great. Im planning to try that.

[video:youtube]https://youtu.be/NHOCB2PCJJE [/video]

I get all the free hearts I want from my local deer processor. I think I have 20 in the freezer.
My daughter would rather have deer heart than a ribeye.

Fresh deer liver and onions, potatoes and gravy is one of my favorite meals.

Elk liver isn't as good as deer but I eat some of it. Calf elk is pretty good. Been making pate with it too, that is good.

Heart is good eating, always save them.

In addition to hearts and livers, we save the kidneys from small game like rabbits and squirrels (gizzards from birds). The kidneys taste like the hearts. I'm not a big fan of deer/elk kidney. Edible but not very good. I don't generally save them.

Saved elk tongue a few times, it's pretty good but a lot of work. Usually I forget.

Going to NY next week for some deer hunting, since we'll be butchering at the house I may save some of the intestines and make tripitas tacos. Never done it with deer but sheep, goat and hog tripas are good stuff.


Recently we started eating buck/bull balls. Take off all the membrane, butterfly or cut into pieces, bread and fry in butter or oil... fantastic. I've made at least 7 people try them since my brother-in-law and I discovered this and they all agreed they are good. I'll never toss another pair!!


I don't like to waste things

458 that looks bad ass.

Jag, generally you boil it first until soft, then the weird (and it is) non-meat crap and taste buds peel right off and you are left with the meat to do what you want with. Generally super tender with good flavor.

I made mule deer heart tacos last night for 3 non-hunters. They all went for seconds and thirds. Kind of a similar texture to hot dogs...went awesome with a hint of chili oil and lime.

I eat the tongue and liver, but haven't worked out a system I really like for them yet. I'm going to try to work out a pate recipe I like with store-bought liver and try to do that with the next one I harvest.

had tongue tacos Sunday, love liver. Heart goes into hamburger

Haven't done either in a while but deer liver is to me a slightly lighter version of calf liver. If you like beef liver n onions the venison version should be a big hit. Heart has more of a filet mignon texture with a liverish steak flavor. Make a shallow slice top to bottom into the heart and use a filet knife to roll the heart out into a sheet. Trim out the vessels and valves, slice into thin strips, coat with flour and salt n pepper or steak spice and fry. Make a thin gravy with the drippens then return the fried meat with a sliced onion nor two to simmer until thickened. Thinkin this may happen on the year's first kill next week. A little Zararains white rice or garlic mashed potatoes to soak up the gravy with some collard greens and cornbread.