Had deer steak on the grill tonight... my wife and I brought some over to her parents. While there, we talked about different parts of the deer. My father in law talked about eating cow tounge when he was younger. Has anyone here ever tried eating the deer tounge? Lets hear what different parts of the deer that you don't let go to waste.
I've tried it and can't get over the texture. I have a brother-in-law that comes running with a ziplock when you have a deer down. He always wants the heart and liver. I don't care for them either.
I aint eatin no liver. But I do like the heart.
I've had Kudu and Gemsbok tongue, which was awesome, never tried deer tongue! I'm not against it!
No organs or tongues for me, but I do know people who like the heart so I save them. I also have someone that likes ribs so he gets them. I don't think of anything going to waste; the scavengers have to eat also.
How do you cook the heart?
Here in Mexico , the cow tounge is a popular dish called barbacoa, I have tried it with deer and is about the same, you can slow cook it , with spices, onions, etc. after cooking it cut it up , a little cilantro salt , heat up some corn tortillas and your set
deer tounge taquitos
Here in Mexico , the cow tounge is a popular dish called barbacoa, I have tried it with deer and is about the same, you can slow cook it , with spices, onions, etc. after cooking it cut it up , a little cilantro salt , heat up some corn tortillas and your set
I like heart sliced, battered in flour, slow fry in cast iron skillet..(drool).
Slice the heart about 3/8" thick and fry with onions. First thing I always eat. Moose heart is just as good and you get more of it.Yum!!! Bob
We slice the heart in thin strips, Roll in flour and fry with peppers and onions.
My mom used to make cold cow tongue sandwiches when I was a kid. I think she boiled it, let it cool, then sliced it fairly thin. Add a slice of American cheese on homemade bread and you have a meal fit for a king! I haven't tried deer tongue or any of the innards. I figure I need to leave something to the critters in the woods.
Never had tongue, but have had heart the way others have cooked it and it is very good, and good for you;) Well maybe not that good for you.
Last two deer I've gotten were with a rifle though and I blew apart the heart, it was pre-tenderized, but not much left to try to cook;)
YEA!! Moose tonge! Boil it and slice it for sandwich meat. :thumbsup:
Deer heart...
take the heart and a good filet knife and filet it out kinda like unrolling it until you have one piece of meat about 1/4 to 1/2" thick. Cut out the valves and such. get you some tooth picks.
take you some bread crumbs about a cup or so. chopped onion chopped red pepper or green, what ever else you might want to use for a stuffing but don't get carried away. A little seasoning to taste. mix it all up and spread over the rolled out heart evenly and roll the heart up. stick you some toothpicks in it and slice it about 1" thick. the tooth picks hold it together while you cook it.
Put you a little olive oil in a skillet and cook about medium to medium high and you got you some good eating.
Enjoy,
Kris
I have taken deer liver; boiled it; ground it up; and mixed it with some mayonnaise- and a little mustard; and used it as a sandwich spread.
Put slices of deer liver into a frying pan with slices of apples and onions, take the liver out before it gets hard, season the rest with pepper and salt , add apiece of butter and put over the liver. with mashed potatoes, its EXCELLENT!
Fry slices of heart and liver with onions,green peppers and mushrooms. Add salt and coarse black pepper. Add 500ml of cream. Serve with mashed patatoes or rice.
Heart, liver, and tounge are all great! Last year LaClair pickled some buffalo tounge, it went fast.
I don't like liver out of mature deer though, just the little ones.
Deer heart? Straight from the chest. Like an apple.
Where's the vampire smiley?
:biglaugh:
Deer heart is good stuff! :thumbsup:
Kidneys are a delicacy to!
Split them open, rinse well and cook with some red wine, onion and garlic
F-Manny
Cow Tongue! It's one of my favorite sandwiches.
Take the tongue and slow boil it in water, pickling spices and garlic. (you can't add to much garlic). It takes 2-1/2 to 3 hours for it to be tender and the skin or taste buds to come off. Remove it from the water and skin immediately. Watch, it's really hot. Slice and taste right away and it's like Butta!!!. This is the way my Slovenian Mom (the Best cook I know)makes it. Slice it cold and put it on a nice Italian bread with real mayo and black pepper,, Man!!! That's eatin.
Dave
I dont do guts, organs, or tongues
thats trappin bait
A muscles a muscle! Tasty.
Heart is one of my favorites.
I submit that there ain't ANYTHING on God's little green earth that can't be made good by chicken frying it.
Good Eats right there!
Always used to save the organs for Dad; he was the only one in the family who liked fried liver or pickled heart. But the Doc told him years ago to cut that stuff out of his diet, so now the coyotes get those morsels. Had some tounge once at a wild game banquet...it was tough as shoe leather. Don't know if it was the cook or the meat. A buddy used to know a processor who would smoke the rib cages, and he'd leave them hanging on the back porch in winter and we'd gnaw on them late at night after a night at the bars...tasted good then!
Cow tongue, a la Cuban style, is one of the most incredible dishes you will EVER eat in your life, I guarantee it. When Mama used to make it there'd always be an clear plate at the end of the meal. Served over rice with some fried banana... Oh Dear God is it good!
I participated in a hog slaughter last February, and we cooked up the tongues. I will not let the next deer tongue go to waste! Even just boiled, they were delicious with a little bit of salt. Can't wait to see what some spices, and Italian bread (thanks for that mouth-watering description!) will do for them. I also am intrigued by the venison liver paté , I will have to make some of that.
Killdeer
I guess the deer ya'll kill don't have backstraps.If they did I don't know why you would be eating the guts. :confused: Anyone that makes pickled tounge has entirely too much time on there hands. :bigsmyl:
The only tongue I've pickled is my own. Had some heart at deer camp once, and it was good, but not good enough that I've ever brought one home. I bury the heart where the animal died, to grow a new one. Liver is just part of the offal to me, along with stomach, lungs, and kidneys. Or chitterlings (chitlins). I don't know how anyone could ever eat chitlins after smelling them cook.
Once a long time ago I hunted private land adjacent to a state park with two friends. We were in unfamiliar territory and at dark had to make our way back with no working flashlight on a dark moonless cold night by holding onto the tree stands on one anothers' back like a train.
We got to the land owners two room log cabin and he was a very old man and he invited us inside. He was frying deer liver and onions on a wood burning range and I never will forget that wonderful aroma in that little log cabin and it's been 40 years ago.
By the way he didn't offer us any.
David's mother and mine made it the same.Pickling spices and garlic,cook for 2 1/2 to 3 hours then let it cool. Then she would remove the skin and slice it (the tongue) thin and serve it on rye bread with spicy mustard and a thin slice of onion. God it was good!We butchered and steer last month and saved the tongue,I'll be cooking it soon. Ben
Deer liver hot,..deer liver cold,..deer liver in the pan two days old. Some like it hot, some like it cold, I like it in the pan, two days old.... :jumper: