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The Wobbly Bits – Heart, Liver, Kidneys, Tongue

grilled deer heart recipe2

Photo by Holly A. Heyser

I know, many people leave the deer’s innards in the dust where they shot it. That’s a pity. Fortunately, the more deer hunters I meet, the more I meet who keep the liver and heart. It warms the cockles of my heart to see that this “fifth quarter” of the animal is at least getting used by some of my fellow hunters. Hopefully, if you try some of these recipes, you will get as excited about the wobbly bits as I am.

Below is a start on my own recipes for deer offal, which is a rare item in my household because I often hunt in hot weather conditions where saving the highly perishable innards is problematic. But I do my best.

Photo by Holly A. Heyser

Grilled Deer Heart with Peppers

If you don’t like this recipe, you don’t like venison. Heart cutlets, seared hard and fast on the grill, then sliced thin and served with grilled peppers and onions. It’s awesome.
Photo by Holly A. Heyser

Jaeger Schnitzel with Heart Cutlets

A German classic using deer hearts, pounded thin, seared hot and fast and served with mushroom sauce.
Photo by Holly A. Heyser

English Venison Meatballs

These are so damn good! A British classic they call “faggots,” these are big meatballs made with venison and liver, with a bit of oats in them, “Scarborough Faire” herbs and spices, all wrapped in caul fat or bacon. What’s not to love?
Photo by Holly A. Heyser

Venison Dirty Rice

Made with minced venison liver and venison heart, this is a wild game take on the classic Cajun dish. This is probably the most approachable offal dish I know. Everyone like this!
Photo by Holly A. Heyser

Sliced Venison Tongue Salad

As its name suggests, this is an appetizer made from braised deer tongue sliced very thin and served on a salad.
Photo by Holly A. Heyser

Braised Venison Tongue

Another braised venison tongue recipe, this one is also sliced thin, but served on crackers with a zippy horseradish sauce.
Photo by Holly A. Heyser

Simple Seared Venison Kidneys

I love kidneys. Soak them in milk overnight to cleanse them, then grill the kidneys over a hot fire and serve with salt, black pepper and lemon.
Photo by Holly A. Heyser

Venison Liver Creme Caramel

Yep, you heard me. It’s a savory custard that is way more wonderful than it sounds. This is a recipe you need to try to appreciate.

More Venison Recipes

One response to “The Wobbly Bits – Heart, Liver, Kidneys, Tongue”

  1. How Eating “Real Food” Helped Me Love Deer Season {From a Hunter’s Wife}

    […] to use as many of the organs as possible, because I am crazy like that now a days. Fortunately Hunter Angler Gardener Cook has tons of recipes for deer odd bits, and I plan to try them […]