The Wobbly Bits – Heart, Liver, etc
Photo by Holly A. Heyser
I know, most people leave the deer’s innards in the dust where they shot it. But I do know enough people who keep the liver and heart to make me happy that this “fifth quarter” of the animal is at least partially getting used.
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 here is a start.
- Classic German Jaeger Schnitzel, which can be made with pounded heart cutlets
- A Little Tongue, a braised, sliced venison tongue served over salad (pictured above)
- Braised Venison Tongue, with horseradish sauce
- Simple Seared Venison Kidneys
- Heart Cutlets with Peppers and Onions
- Venison Liver Creme Caramel
- Wild Game Dirty Rice, use ground venison and chopped venison liver
