After reading the thread about how long it takes to clean your deer it seems that many folks don't gut their deer anymore which leaves the heart and liver off the menu.. Thats usually the first parts to hit the skillet for me, so I was wondering if anybody else eats the heart and liver from their deer??
I had heart and tenderloins last night for supper. To prepare a heart slice all the fat off the outside. then slice the heart horizontally starting at the bottom in 3/8" slices then trim off the hard white parts and inside the chambers near the top there are white filaments that I cut out.. Season it with Tony's creole seasoning, a little onion and garlic powder and some black pepper. Shake it up good in a ziplock bag to coat with the seasonings, then pour in a little flour and shake it again to coat it all good then fry in bacon fat at about medium heat. I like to cook it until the flour on the outside is golden brown color. It and the tenderloins last night was a feast fit for a King.
Native americans and sustenance hunters would have eaten the tongue, liver, heart, neck meat, testicles, ribs, and marrow from the bones.
We're clearly overfed.
You can add my Grandad and Dad to that list as well.. My Grandad and Dad would have the brains mixed with eggs from any animal we killed.. We didn't eat the ribs or bone marrow but saved them for the dogs.. They didn't waste anything.. Growing up during the Great Depression would do that to you I suppose..