cooking organ meat in the back country

I pack a small container of bacon grease for cooking the heart. It is hard to beat a heart cut thin and cooked rare in bacon grease. It also comes in handy if you shoot a rabbit or grouse.
 
Hate liver but love heart. I fry up onions in butter first, slice the heart thin, roll in flour, and then fry medium rare in the onion pan.
 
Only one person bagging on others idea of what's edible!!! Not bad!!!

Great thread. I was halfway out on a long climb when I remembered I forgot the elk tongue. Too far to slide back down that hill. Next time!!!
 
So what are you guys using to cook these tender morsels if you can't have fires?

I always keep the tongues. That's some fine eating. On whitetails, I'll wait until I have 10 or so and then do Tacos de Lengua. There's a Buffalo meat supplier located near a property I hunt and I'll swing by there every so often and get some tongues. They try to sell them for ~$15 each, but nobody ever buys them so I grab a couple and make them an offer of $5 each and they always sell them to me at that price. Tongue may be the most underrated, underutilized cut of meat in mainstream American culture.

Speaking of hearts, I just scoured the bottom of the freezer for a bachelor meal and found a whitetail from 12-26-14 that should make a good meal tonight.
 
Just got a deer yesterday! I've had elk liver and liked it. Deer liver was OK, but I'm giving the rest away. The heart is good. I'll eat that every time. Flour and montreal seasoning then fried in butter.
 
You eat the tongue? I don't think i could eat anything that is tasting me back. LOL

And I'm playin'...not bagging.
 
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