Help me eat liver/kidneys.

[VSS]

. You need to remove the gall bladder from the liver or else you'll get a nasty surprise when you eat it.

Deer don't have gall bladders.


(Edit: @cjm1066 beat me to it!)

 

[User00056]

I think deer liver is probably the best liver out there. It's mild and sweet

I couldn't agree more. I dust it in flour and mustard powder before sauteeing it in butter and a couple of fresh sage leaves. Beautiful

 

[JMikeyH]

Deer don't have gall bladders.


(Edit: @cjm1066 beat me to it!)

I've seen small bags secreting green fluid from a deers liver, it wasn't a lymph node - what was it?

Edit: Just googled it, it seems only musk deer have it!

 

[VSS]

I've seen small bags secreting green fluid from a deers liver, it wasn't a lymph node - what was it?

Edit: Just googled it, it seems only musk deer have it!

But musk deer aren't "real" deer. They are not cervids.
(I think musk deer also have 4 teats, but I might be misremembering?)

Deer as we know them - cervids, that is - definitely don't have gall bladders. So whatever you've seen, it was something else. Or you'd just shot one of the landowner's Jersey cows by mistake.

 

[Cyres]

Roe liver bacon and onions with mash carrots and peas is a meal fit for a king.
Saute onion in butter till soft. Set aside fry streaky bacon set aside. Flour in plastic bag with seasoning. Cut liver into equal size strips. Place in bag and shake to evenly coat. Fry strips in butter till browned. Set aside. Melt butter in pan add remaining flour to make ro. Then add stock to thicken. Add all pre cooked ingredients and slowly cook whilst potatoes are cooking.
Serve with creamed mash, peas and carrots.
If any left will freeze. Uncooked liver never freezes well.
D

 

[wildfowler.250]

Devilled liver ,(think the original is with kidneys) is one way I try and mask the taste of the stuff to eat it.

Not a huge fan of the texture either so I tend to cook it a bit harder so it’s less soft.

Kidneys I don’t bother with tbh. Heart is good but again it’s a muscle.

 

[Devon Stalker]

As per the title, this often gets thrown or goes to the dogs... so I'm trying to figure out a way I can use these organs and gain the health benefits of eating it.

I'm a simple cook, and often dont add any flavourings to my food, so I'd like a simple recipe, the only other option I can thin k iff is adding it to mince to 'blend' it in?

If you find the flavour too strong, as my misses does, marinade it in milk for 24 hours before cooking.

 

[Devon Stalker]

Or dry for dog treats…

 

[DevonRifle]

If the liver is too strong you can leach it in water, it doesn’t have to be milk. I do this for pate and it IS after freezing. I have a recipe that uses cooking apples and brandy. I made the mistake of sharing some excess I had at work one Christmas. Now they all want it every Christmas!

 

[Jon P]

Liver goes to the dog in the field before we get home. Personally I can’t eat liver or kidneys. I can’t get my head around eating parts of the filter system when there is plenty of venison to eat.

Keeps the dog happy this way too

 

[Heym SR20]

Liver. I mostly slice it into strips, then freeze as ice cream type treats for the hound.

Occasionally I make a course pate / terrine using venison liver, venison and fatty pork, plenty of onions and garlic, herbs etc. - essentially an Ardennes type paté.

Just found this recipe

Pâté de Campagne (Country Pâté) | Raymond Blanc Recipe

How to make Pâté de Campagne (Country Pâté)

www.raymondblanc.com

Just hungry thinking about it.

First catch one roe buck.

Edit….

This has got me thinking even more. I used to make a raised game pie used wild goose and their livers and fatty pork using pretty much a terine recipe. It was superb, especially served good spicy but sweet chutney. Stopped making it as the garlic and taste were too strong for some of the family and they whinged loudly about the smell from the fridge. I would use a whole bulb of garlic so perhaps a wee point.

You could do the same with venison and the livers.

Another option, bone out a shoulder or leg of venison and then stuff with the terrine filling. Wrap it a piece of pig skin with a decent layer of fat. Tie it all together and roast till the juices run clear. Let it rest and then carve.

 

[Heym SR20]

Liver goes to the dog in the field before we get home. Personally I can’t eat liver or kidneys. I can’t get my head around eating parts of the filter system when there is plenty of venison to eat.

Keeps the dog happy this way too

Done so in the past. Dog finds them too rich and tends to vomit them back up. First time was in the car on the way home.

 

[NoIDeer]

Try beef calves liver, food of the gods. Flash fried as above with mashed potatoes, marrow fat peas and onion gravy.
Deer liver is too strong for me.

 

[Jon P]

Done so in the past. Dog finds them too rich and tends to vomit them back up. First time was in the car on the way home.

luckily mine is good with them never been sick from them yet. If we have had a few in the same day she will just get a slice of liver of each one as a perk for her.

 

[TundB]

Remove the skin of liver and dice it. Rinse them on running tap water to remove the blood as much as possible. Rest diced liver pieces in milk for a day or two. Drain the liver and put them in olive oil salt and black pepper mix until its temperature comes to room temperature and pan fry in some butter.
Don’t overcook as the liver will get tough.

 

[tackb]

Try beef calves liver, food of the gods. Flash fried as above with mashed potatoes, marrow fat peas and onion gravy.
Deer liver is too strong for me.

rare calves liver is one of my absolute favourites !

or , fry onions until translucent add a good slug of quality balsamic vinegar then use that as a bed for your flash fried liver strips in seasoned flour (i like a bit of smoked paprika in my flour)