So much this. Braised, shredded beef tongue with pico de gallo and hot sauce. Sex. Heart is amazing marinated and slow cooked for hours, then thrown on a grill to char. Skewer chicken hearts with a mustard/molasses/soy/sriracha coating, throw them on a hot grill for like 4 minutes. Kidneys, now that is my mistress. I'm not much on most offal, but kidneys done French bistro style (just pink in the middle, tender) with mustard and wine and mushrooms, is one of the finest things on this planet. Not to alarm anyone, but I'm getting my chicken and waffles fix in about 2 hours. When I come back with an engorged boner, you may want to bring a tarp like they do to Gallagher's shows.
Already done turkey heart, so far that's my favorite offal, basically tastes like the dark meat. Wasn't too big a fan of turkey liver though, but all we did to it was put it in a Marsala type sauce with onions, whereas beef liver we'll mask it in a pate or roll mix it in with ground beef. Pig kidney is next on the docket for me to try, I fucking hate mustard though so I don't think I'll be going with that.
For the hunters, the next time you shoot a deer... save the heart. Trust me. I ate chicken hearts like candy at a churrascaria in São Paulo. Good stuff right off the grill.
El husband is going to get into hunting when we get back. I need to learn the basics of butchering and sausage making..maybe I will go snoop on the cajun butcher in Louisiana who my brother in law had do his (free venison from a client). That sausage was jizz worthy.
With chicken livers, you can sautee them in cast iron with some onions and garlic. Once cooked, put into a food processor or meat grinder and mix with some eggs. Add some salt and pepper and make into a dip. Congrats, you are now Jewish. Enjoy your chopped liver.
My dad taught me how to cape, quarter, and do the basic butchering on a deer and it's simple once you get the hang of it. I've only made bratwurst once but it was a lot easier than I expected. Half the reason I do it myself is because meat lockers up here charge at least $60-70 just to butcher a deer and the sausage/brats/sticks cost a lot on top of that.
Wow. All of that sounds incredibly appetizing. No, really. All of you can keep on getting your meals from the ground outside the rendering plant. I'll stick with the good cuts of actual muscle fiber.
Yep. Plus butcherers around here are far and few between when it comes to wild game. I actually found a butcher that'll do it at his store to your order for 90 bucks. I don't know if it's fda legal for him to do it but ehh it's a minute and half from my house which is 90 minutes closer than the last guy who didn't cut to order. Still I just invested in some basic deer butchering DVDs and butcher knives and it is a hundred times more rewarding. I don't know if Ill ever spring for a band saw but I am definitely looking into getting a meat slicer in the future. My buddy has one and it can make the perfect jerky thickness and shaved meat for fajitas or philly sandwiches. I got a cheap as LEM meat grinder on Black Friday a few years back and I like making my own sausage, though it is a fucking chore and a half. I am far from being proficient at it.
Done right, it can be very messy. All of you testosterone fueled woodsmen can rip the still-beating hearts out of deer and feast on it all you want. The earthiest I get is venson on a stick over a campfire. My Irish mother tried to get me to eat kidney stew once. No fucking way.
New employee is a hunter, I have the heart from one of the deer he bagged last week in my freezer, yeah buddy.
I don't get this. How can getting the heart and liver be any messier that the process of field dressing the deer? You're already elbow deep in it. Why not take the extra 5 seconds to grab the heart and liver, which are considered the two best pieces of meat next to the back straps and loins.
He was saying jacking off can be messy if done right, had nothing to do with the meat. I think he doesn't want to eat it because "ewww it's organ meat." Most people still equate eating organ meat with poverty, which is great because it drives the price down, hopefully they don't catch on to how good it is like they did with flank steak.
Very simple. I can have one cleaned, quartered and in the cooler in about 45 minutes. A good, very sharp knife and a saw is all you need.
Its funny, when I wrote that same thing down on the pet adoption application, they weren't as impressed. Did I say something wrong?