What is your most offal recipe?

[upperleftcoaster]

I’ve always been a fan of the 5th quarter. I am slaughtering two lambs this weekend for a friend, and will get to keep the good bits. Got me thinking of what to do with them, and what recipes you might have.

I am also curious how far you’ve taken it with eating wild game offal.

so far, I’ve had heart/liver n onions, deep fried heart, heart chili…thinking about maybe trying to make haggis with the lamb lungs this round?

anyone make a good kidney pie? I want to make a nice head cheese sometime but this CWD business has me on edge about that.

what do you like to make?

[Imdone]

Your what's known as a Gut Man extraordinaire.

We do the hearts, the livers, Plus the toungue on moose Elk and bison.
One buddy used to take the kidneys, uhmmmmm no thanks.
Oh and I've always liked pickled pigs feet. Lol.

But, but , but, the LUNGS really? Have at er ! Go for it !

Let us know how strong the kidney pie tasted like piss, and lungs .

[upperleftcoaster]

Your what's known as a Gut Man extraordinaire.

We do the hearts, the livers, Plus the toungue on moose Elk and bison.
One buddy used to take the kidneys, uhmmmmm no thanks.
Oh and I've always liked pickled pigs feet. Lol.

But, but , but, the LUNGS really? Have at er ! Go for it !

Let us know how strong the kidney pie tasted like piss, and lungs .

hahaha yeah I should clarify - I have not had kidney pie or haggis. Still working up the courage.

tongue is good! I also have had blood (black) sausage, quite tasty.

[MichelD]

I save the heart, liver, kidneys, brains and tongue and eat them on their own.

My wife makes what she calls pannas from the spleen and lungs and all the bloodshot bits we trim off the deer. It all goes into the meat grinder and then mixed with ground buckwheat and baked in a Pyrex meat loaf dish and that is what it is, a meat loaf of sorts. It is kind of a blood sausage but not in a skin or sausage shaped.

With big critters like elk and moose I save the lower legs and hooves and clean them thoroughly with dish soap and a vigorous brushing, and
then boil them until I can pop the hard horn off the inner hoof kind of like shelling a peanut and then I freeze the hooves individually and and Mrs. pressure cook 'em for soup.

I save all the bones for soup and make soup out of the skinned out head too.

Compared to someone using the "gutless" method of dressing out a deer for the meat only leaving the bones in the bush I probably get twice the meals out of an animal.

[HappyJack]

I save the heart, liver, kidneys, brains and tongue and eat them on their own.

My wife makes what she calls pannas from the spleen and lungs and all the bloodshot bits we trim off the deer. It all goes into the meat grinder and then mixed with ground buckwheat and baked in a Pyrex meat loaf dish and that is what it is, a meat loaf of sorts. It is kind of a blood sausage but not in a skin or sausage shaped.

With big critters like elk and moose I save the lower legs and hooves and clean them thoroughly with dish soap and a vigorous brushing, and
then boil them until I can pop the hard horn off the inner hoof kind of like shelling a peanut and then I freeze the hooves individually and and Mrs. pressure cook 'em for soup.

I save all the bones for soup and make soup out of the skinned out head too.

Compared to someone using the "gutless" method of dressing out a deer for the meat only leaving the bones in the bush I probably get twice the meals out of an animal.

Wow, impressive. Not many women would make something like that, something she learned to like as a young lady?

[MichelD]

Wow, impressive. Not many women would make something like that, something she learned to like as a young lady?

Yeah, they sold calves hoofs for soup in Germany when she was a kid, and I'm not sure what traditional pannas is made from, but she asked me to bring everything home I could from the innards except the intestines and stomach so she could utilize them. Can't stand to see waste.

[Arctic Lake]

I’m not sure eating brains from any animal is a good choice !
Arctic Lake

I save the heart, liver, kidneys, brains and tongue and eat them on their own.

My wife makes what she calls pannas from the spleen and lungs and all the bloodshot bits we trim off the deer. It all goes into the meat grinder and then mixed with ground buckwheat and baked in a Pyrex meat loaf dish and that is what it is, a meat loaf of sorts. It is kind of a blood sausage but not in a skin or sausage shaped.

With big critters like elk and moose I save the lower legs and hooves and clean them thoroughly with dish soap and a vigorous brushing, and
then boil them until I can pop the hard horn off the inner hoof kind of like shelling a peanut and then I freeze the hooves individually and and Mrs. pressure cook 'em for soup.

I save all the bones for soup and make soup out of the skinned out head too.

Compared to someone using the "gutless" method of dressing out a deer for the meat only leaving the bones in the bush I probably get twice the meals out of an animal.

[Gateholio]

I eat liver, kidneys, tongue and heart. I'll also eat tripe but never think to take the stomach of a moose or deer. Maybe I will try it.

I love good ol liver and onions but sometimes I make liver with Asian flavours. Marinating the liver overnight in soy/garlic/ginger/5 spice seems to make even liver haters want more.







This is kind of a Mexican liver dish. With green salsa and pickled onions.

[upperleftcoaster]

I eat liver, kidneys, tongue and heart. I'll also eat tripe but never think to take the stomach of a moose or deer. Maybe I will try it.

I love good ol liver and onions but sometimes I make liver with Asian flavours. Marinating the liver overnight in soy/garlic/ginger/5 spice seems to make even liver haters want more.







This is kind of a Mexican liver dish. With green salsa and pickled onions.

those liver dishes look great!

if the wild game tripe is as neutral as beef tripe I reckon it would be worthwhile.

[Chewie]

Thanks to my maternal Grandmother I have eaten all internal organs and can’t say that I didn’t like any that she cooked. Don’t recall kidneys or brains but can’t say for sure.
Haggis, yumm.