diamond10x
WKR
I haven't been able to keep moose livers as it takes too long to get them back to cold storage where I hunt.We mix our burger 10-15% beef fat. It's so lean that it won't hold together when you cook it otherwise. Use port fat when making brats and sausages. I'm going to start using the bone marrow more. Cut the knuckles off the femer bones and use them.
I would like to know who keeps the liver, tongue n such and how you prepare them.
The tongue I'll boil with some aromatics (onions, shallots, scallions, celery, garlic, carrots, leeks), peel the outer layer. Cut cross grain into "chips" sear each side, season with a little steak seasoning or salt & pepper. Serve with your choice of dipping sauce as an appetizer. Funny watching people eat it that would be grossed out otherwise to then be informed on what they just ate after commenting how much they liked it.