Advertisement

Heart and Liver

I can't speak for #2 feral hogs, and #3 Elk; but on deer I don't use them for my own consumption for 2 reasons.
#1 it is rare that I find the heart in undamaged or consumeable condition.
#2 way back when... a Vetrenarian told me that there can be parasites in a liver that can't be killed by cooking, and that tastey as the liver may be, he never would eat it from a wild animal for that reason. So I've been spooked off of using them.
I have a friend who would trade a back strap for both of them, and his wife prepares the liver like you would beef liver.....bread it and put onion with it and fry it (liver and onions). The heart she cuts in half and fills with Stove top stuffing and bakes it covered until done and bastes it with canned beef broth to keep it moist. WD
 
ick liver
;)
 
I have no idea on Liver--I save it but I give it away.
Heart now from a deer or elk I like it this way.
Pickled Heart
Boil till done.
Chop into bite size pieces
Slice a Red onion,add lots of pepper,some salt,and put it all in vinegar,the longer it sets the better it is.
 

Forum statistics

Threads
113,395
Messages
2,019,618
Members
36,153
Latest member
Selway
Back
Top