Deer heart is good stuff!  

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.  

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....