MULEPACKHUNTER Report post Posted November 19, 2020 I know I know this is going to give flashbacks to some dudes and ladies but it’s good for you. You can tell cuz it tastes good? simple bread and fry with some frys dipped in katchup laced with franks Share this post Link to post Share on other sites
trphyhntr Report post Posted November 19, 2020 I’ve never had it. Any good? Share this post Link to post Share on other sites
firstcoueswas80 Report post Posted November 19, 2020 I love liver and heart. 1 Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted November 19, 2020 Not my favorite but I have had wood for four hours plus so maybe it’s a hit!!!! Share this post Link to post Share on other sites
el diablo Report post Posted November 19, 2020 Love me some heart and onions but have never liked the liver Share this post Link to post Share on other sites
CatfishKev Report post Posted November 19, 2020 If I was gonna try it I would try yours based on so many food posts. Still not convinced I would actually like it though. Share this post Link to post Share on other sites
azslim Report post Posted November 19, 2020 both Grandma's would flush out big vein, then soak in salt water brine for about 24 hrs, change water a time or two, then marinate in milk before frying in bacon grease with s & p & flour 2 Share this post Link to post Share on other sites
Quagmire Report post Posted November 19, 2020 My dad loved fresh deer liver, me, not so much... Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted November 19, 2020 4 hours ago, azslim said: both Grandma's would flush out big vein, then soak in salt water brine for about 24 hrs, change water a time or two, then marinate in milk before frying in bacon grease with s & p & flour Pretty much exactly what I did. Getting the blood out of the tissue helps with the iron Taste. Only thing my dad said was I sliced too thick. 1 Share this post Link to post Share on other sites
NOTAGS Report post Posted November 20, 2020 I’ll pass on organ meat, real high in cholesterol . The birds get the guts, I only eat the red meat. Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted November 20, 2020 7 hours ago, NOTAGS said: I’ll pass on organ meat, real high in cholesterol . The birds get the guts, I only eat the red meat. Your missing out on all the nutrients, theres a reason animals eat the guts first. 1 Share this post Link to post Share on other sites
NewlyMinted Report post Posted November 20, 2020 would you compare it to chicken liver or beef liver? Any thoughts of making vension pate? Share this post Link to post Share on other sites
Roosevelt Mark Report post Posted November 20, 2020 I eat it on occasion. It is 100 times better when it is fresh and never frozen. More of a traditional then the best eating . Share this post Link to post Share on other sites
MULEPACKHUNTER Report post Posted November 21, 2020 3 hours ago, NewlyMinted said: would you compare it to chicken liver or beef liver? Any thoughts of making vension pate? Chicken,,,,Pate is a really good way to use it and cover the strong flavor. I like caramelized onions, egg yokes, oil, and fresh sage with salt and pepper. 1 Share this post Link to post Share on other sites
NOTAGS Report post Posted November 21, 2020 5 hours ago, MULEPACKHUNTER said: Your missing out on all the nutrients, theres a reason animals eat the guts first. the liver is a filter.... if someone ate my liver, they might get drunk. Bad things in those organs. Just saying. 1 1 Share this post Link to post Share on other sites
