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Friends,

Karen must want something. She's been cooking chicken gizzards in the crock-pot all day and this evening we will feast on them. A little basmati rice and thickened gravy ...yum.

And tomorrow evening, she's planning elk heart with dressing, cooked slowly in the crock-pot. That, with Pace HOT Picante Sauce and I'm in Heaven.

Heck, I remember in my guiding days that my clients NEVER wanted their elk tongues and I'd carve out each and every one of them. Oh crap, throw them in a big pot with water and a few bay leaves and leave the mess to slowly cook for three days or so. Man, elk tongue is about as good as it gets.

Actually, that's wrong; moose tongue is better, mostly because it's bigger. And eland tongue is the best of all (I ate so much I thought I was gonna puke).

My question is ... Do y'all eat strange stuff like gizzards (wild goose is best), elk/moose/deer heart and tongues?

Blessings,

Steve





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Never tried the tongue but heart from nearly any big game is my absolute favorite.

I also take the heart and gizzard from game birds. It has an odd texture, but the flavor is good.



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Forgot to mention...the liver gets thrown as far away from me as possible. No joke...It's kind of become a personal tradition.



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I'm the same, liver is not my on my top 100 list.

Although, I love any kind of hog liver. Warthog liver is unreal-good.

Steve


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Last time I filled on elk, I came back with 3 hearts. No one wanted theirs.I haven't tried stuffed heart. I just took the last 3 hearts that I had in the freezer, treated the thick pieces like I was making pastrami, and pickled the thin pieces. I've had beef tongue, but I've never remembered to cut it from a deer or elk. I like gizzards, but I don't think to keep them on pheasants.


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Hell ya I do!

clean heart well and cut into about 1" to 1 1/2" pieces.
Lightly dredge in flour
Pan fry in butter with sliced onions and a bit of extra virgin olive oil
Season to taste while cooking with salt,pepper,garlic powder,a dash of Thyme and Beau Monde(optional)
When almost cooked deglaze with sherry
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No offense to the lovely Karen but "BARF" DZapper!


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Bob you ate hog testicals in Tenn and never even knew it!


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I did not. And you best save the rest, mister.


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I would lie right down next to a liver and pass away due to starvation.


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I must be hungry. The heart looks real good.


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Originally Posted by isaac
No offense to the lovely Karen but "BARF" DZapper!


gringringringrin

Actually, I almost made her puke once. We had a few deer down on a Montana hillside and we were butchering. I was getting a fresh deer liver out a buck's gutpile and I remembered a fellow guide-friend of mine who always claimed that raw deer liver was GOOD.

So, I had to try a hunk. Actually, it was a much cooler temperature than I thought it would be and it tasted clover-ish. Yeah, I went back for seconds and thirds.

Of course, Karen is shoulder-deep in the guts of a doe she'd headshot and she opined that that raw liver-eating was as gross as it comes.

And, yeah, I know that there are all sorts of parasites and bad-nasties in raw liver. Still, it was decent.

Blessings,

Steve





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Officially the day of weird posts. First some dude wants a new peter and now y'all are eating peter parts and all.

Originally Posted by dvdegeorge
Bob you ate hog testicals in Tenn and never even knew it!




Last edited by byc; 05/28/13.

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was hiking with wife and saw turkey nest, my wife wanted the eggs to eat, I told her we can not and besides there are baby turkeys inside and she said I no I like. She is from Thailand we eat a lot of weird stuff.

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Originally Posted by kend
I must be hungry. The heart looks real good.


NO KIDDING, that looks absolutely delicious. Thanks to DVDGeorge, we will try another new way of cooking heart.

Steve


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Pickled heart and tongues are great on saltines with a cold beer.


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Originally Posted by jnyork
I would lie right down next to a liver and pass away due to starvation.


Once had a dog that would do the same!

That said, I hate offal in general and liver in particular with the exception of when its in pate..

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Originally Posted by dvdegeorge
Hell ya I do!

clean heart well and cut into about 1" to 1 1/2" pieces.
Lightly dredge in flour
Pan fry in butter with sliced onions and a bit of extra virgin olive oil
Season to taste while cooking with salt,pepper,garlic powder,a dash of Thyme and Beau Monde(optional)
When almost cooked deglaze with sherry
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I cooked some deer heart like that once and I might as well have cut up my belt and tried to eat it.

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Originally Posted by Ol` Joe
Pickled heart and tongues are great on saltines with a cold beer.



I can tell you for an absolute fact that scarfing down gobs of pickled quail eggs and lots of Canadian beer gave me a case of terminal farts.

Steve



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