Livers and Hearts.

[entropy]

And much more purine, which those of us with gout should minimize in our diets. I skip the deer liver and just eat small amounts of heart, when my son remembers to bring me some. (I haven't been out deer hunting for a couple years. )

 

[wankerjake]

Wouldn’t wish gout on anyone. Except maybe Nancy Pelosi

 

[Hokkmike]

I'm kind of embarrassed to say that I had to Google "scrapple" to find out what it is. Now that I know though, I going to make some venison scrapple (I also looked up some recipes) for my wife and me. It sounds really good!

Here is a little cooking primer:

Scrapple can be fried in a pan until heated through and served soft, or it can be kept in longer and cooked to a crispy texture. When finished the two main toppings that most people use are either ketchup or maple syrup. It is also good with just a couple of eggs on top. I have also included it as an item in a breakfast sandwich. It is not a taste for everyone - I really like it, but my wife won't touch it. I have seen people make it and I refer to the process as a "lips and elbows" concoction.

My personal preference is for a crispy (on the outside) and hot (on the inside) piece of scrapple with ketchup. It is a nice break from bacon, sausage, or ham as a breakfast meet.

I have some in the freezer (venison scrapple) ready to thaw, cook, and eat. If you lived nearby I'd invite you for a breakfast meal!

 

[.308 Norma]

My personal preference is for a crispy (on the outside) and hot (on the inside) piece of scrapple with ketchup. It is a nice break from bacon, sausage, or ham as a breakfast meet.

I have some in the freezer (venison scrapple) ready to thaw, cook, and eat. If you lived nearby I'd invite you for a breakfast meal!

Thanks Hokkmike!
If I lived nearby, I would join you for breakfast.
Deer season here is early to mid October, so it's long over this year and our venison liver is long gone. However, while we're in town later today, I'm planning on picking up some beef liver, and I'll practice making "Pennsylvania" scrapple (I found a few recipes on the internet) with that for now. That way I'll be ready come deer season next year.

 

[Milt1]

I'm not a liver guy at all but one of the best sandwiches I ever had was a deer heart sandwich!

 

[Thomasss]

Used to eat both from deer until CWD became such a problem. And I might add there are other issues that I would now argue against eating internal organs depending on where you harvest your deer. When we did, we would use plenty or butter or Olive oil and fry the liver by cutting it in then strips with onion and mushrooms and it was excellent. Heart can also be baked or fried. I always tried to cut it length wise by trimming out the ligaments. Heart muscle reminds me a lot of chicken gizzard and was very tasty with salt and pepper.

 

[Patocazador]

Used to eat both from deer until CWD became such a problem.

I thought CWD was limited to the central nervous system .. brain and spine.
I always debone all my deer so there are no t-bones which contain the spinal cord. Same goes for the neck.

 

[Highland Lofts]

Just got one so it will be what's for diner tomorrow.

 

[wankerjake]

I thought CWD was limited to the central nervous system .. brain and spine.

It is

 

[Paul7]

Here is a little cooking primer:

Scrapple can be fried in a pan until heated through and served soft, or it can be kept in longer and cooked to a crispy texture. When finished the two main toppings that most people use are either ketchup or maple syrup. It is also good with just a couple of eggs on top. I have also included it as an item in a breakfast sandwich. It is not a taste for everyone - I really like it, but my wife won't touch it. I have seen people make it and I refer to the process as a "lips and elbows" concoction.

My personal preference is for a crispy (on the outside) and hot (on the inside) piece of scrapple with ketchup. It is a nice break from bacon, sausage, or ham as a breakfast meet.

I have some in the freezer (venison scrapple) ready to thaw, cook, and eat. If you lived nearby I'd invite you for a breakfast meal!

You can often find scrapple in the grocery store. Souse is good too, but haven't seen that at the grocery.

 

[sixgunner455]

Huh. Now I feel bad I didn’t save the liver from my deer last week. Healthy looking chunk of meat. Even if nobody at my house wanted to eat it, I could have cut and dehydrated it for dog treats.

the heart was enjoyed by all. Though my daughter doesn’t know it was the heart.

 

[TxWolf]

When I was a kid my grandpa raised hogs and when he would have one slaughtered he would always keep the brains. Granny would cook scrambled eggs and brains and man it was good. Of course if papa ate it I would eat it too.
Had some fried deer heart last week. See no need in wasting a good chunk of meat. The wife refuses to cook liver so I just don’t. Love liver and onions tho.

 

[Paul7]

Never shot any thing but whitetail but assuming Elk, Moose and Antelope would be as tasty.

Haven't found Elk liver to be that great, that seems to be the consensus on the internet too. Oryx liver is my favorite.

 

[whughett]

When I was a kid my grandpa raised hogs and when he would have one slaughtered he would always keep the brains. Granny would cook scrambled eggs and brains and man it was good. Of course if papa ate it I would eat it too.
Had some fried deer heart last week. See no need in wasting a good chunk of meat. The wife refuses to cook liver so I just don’t. Love liver and onions tho.

That brings back memories of life on the farm in the 40’s and 50’s. Pork brains and eggs were a breakfast treat. No part of those pigs were wasted. I think perhaps the anus was the only part not used. From snouts to tails it all wound up in something. Head Cheese, Scrapple, Chitterlings, pork rinds, sausage casings, smoked bacon, fat back, hams or fresh pork. Lard for baking or frying. Pigs feet ears and tails. All was table food for a large family. Porky has got to be the most versatile animal on the planet.