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 .

[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.

[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.

[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?

[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.

https://scontent.fyyc6-1.fna.fbcdn.net/v/t1.6435-9/97248599_10158210607920516_6822158913761181696_n.j pg?_nc_cat=102&ccb=1-5&_nc_sid=730e14&_nc_ohc=Tg5TLmGXQc0AX-E33Nb&_nc_oc=AQnWvjYqpJBhLl1r84pU4I6EFYYckO_4H40P9r8y4CC l8N4VQCovj0jmgXt0kM1AciM&_nc_ht=scontent.fyyc6-1.fna&oh=d8b13f88f4526aa8097f159846894403&oe=61B38C91


https://scontent.fyyc6-1.fna.fbcdn.net/v/t1.6435-9/91222062_10158016631700516_5176942068638941184_n.j pg?_nc_cat=101&ccb=1-5&_nc_sid=730e14&_nc_ohc=Jcr8zOL_lt4AX970Wls&_nc_ht=scontent.fyyc6-1.fna&oh=8e028857c663dca51683fccaf21b6c4e&oe=61B3B2D1


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

https://scontent.fyyc6-1.fna.fbcdn.net/v/t1.6435-9/152919801_10159009682140516_7784198812821743978_n. jpg?_nc_cat=110&ccb=1-5&_nc_sid=730e14&_nc_ohc=TThInjbsaTkAX_BaVun&_nc_ht=scontent.fyyc6-1.fna&oh=7cb4214c69954ebed81e8003a8c104b9&oe=61B10BF1

[tdot]

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?


Never heard of making Haggis with the lungs. I had to look that up and didn't realize there was lungs in there. Interesting. Thanks, learned something new. I've had (allegedly) traditional Haggis that I cooked for a Robbie Burns dinner. I picked them up at a butcher. They were damn tasty. Enough that I had 2nds and 3rds and then finished it off. It was for a dinner party and most everyone had 2nds.

Personally I save the heart and liver. Filet and clean the heart so there is only muscle, no organ tissue left. Fry that blue rare in butter and it is so tasty. I bring the liver to my brother's wife and she makes incredible pate with it. (Except this year, brought her the liver from my ram and she almost murdered me. Apparently 8 months pregnant with twins and raw liver don't mix).

Tried the nuts once. My uncle used to cook bull balls when they were turned into steers, I remember those being tasty. Deer nuts weren't quite as good. Edible, but I probably won't go for it a 2nd time.

[Brez]

Kidneys are good but you have to know how to clean them properly.

[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.

https://scontent.fyyc6-1.fna.fbcdn.net/v/t1.6435-9/97248599_10158210607920516_6822158913761181696_n.j pg?_nc_cat=102&ccb=1-5&_nc_sid=730e14&_nc_ohc=Tg5TLmGXQc0AX-E33Nb&_nc_oc=AQnWvjYqpJBhLl1r84pU4I6EFYYckO_4H40P9r8y4CC l8N4VQCovj0jmgXt0kM1AciM&_nc_ht=scontent.fyyc6-1.fna&oh=d8b13f88f4526aa8097f159846894403&oe=61B38C91


https://scontent.fyyc6-1.fna.fbcdn.net/v/t1.6435-9/91222062_10158016631700516_5176942068638941184_n.j pg?_nc_cat=101&ccb=1-5&_nc_sid=730e14&_nc_ohc=Jcr8zOL_lt4AX970Wls&_nc_ht=scontent.fyyc6-1.fna&oh=8e028857c663dca51683fccaf21b6c4e&oe=61B3B2D1


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

https://scontent.fyyc6-1.fna.fbcdn.net/v/t1.6435-9/152919801_10159009682140516_7784198812821743978_n. jpg?_nc_cat=110&ccb=1-5&_nc_sid=730e14&_nc_ohc=TThInjbsaTkAX_BaVun&_nc_ht=scontent.fyyc6-1.fna&oh=7cb4214c69954ebed81e8003a8c104b9&oe=61B10BF1

those liver dishes look great!

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

[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]

Kidneys are good . You just need to boil the piss out of em !
Arctic Lake

[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.

[adriaticum]

unfortunately most of you don't know how good small intestines are on the bbq

[MichelD]

Kidneys are good . You just need to boil the piss out of em !
Arctic Lake

Soak them in salt water for 24 hours, changing water several times.

[wideopenthrottle]

I keep the heart and eat it as regular meat.. the liver is usually sliced thin and fast fried ..straight up with onions and bacon... or ground up with pork and spices to make a pate..the tongues and lungs are kept by my older hunting partner so they do get used just not by me....I tried the mixed meat in gravy dish made from them but didn't really like the texture of the lungs too much...

[Rob Chipman]

Heart hardly ever makes it out of camp. Same fate befalls the tongue a lot of times. Those two are, in my opinion, the best and easiest intro to eating something that isn't straight up meat. I've had a few guys look sideways at it before, and then ask for more after.

My wife bought the dog some lamb lung treats during the summer so I brought home deer lungs and just dehydrated them. Looking good. Hunting partner of Vietnamese background was willing to take lungs for human food, and she is an excellent cook, so...

I've got a liver ready to go but think I'll try some sort of liver based sausage. Probably going to try one of Hank Shaw's recipes - Hunter, Angler, Gardner, Cook.

Haven't done kidneys, and have not done brains.

[Gateholio]

Haven't done kidneys, and have not done brains.

I don't know if eating wild game brains is a great idea. Isn't that where some diseases are harbored?

[twoSevenO]

I don't know if eating wild game brains is a great idea. Isn't that where some diseases are harbored?

Yes, such as CWD - definitely would never even consider eating brains.


When i was younger slaughtering your own pigs was standrard winter prep.
It was a team effort from house to house so there was usually 10 or so people involved in the process.

blood sausage in the pig's own intestines was definitely a thing. I don't think anyone makes it anymore, nor puts in the time and effort to thoroughly clean and wash the intestines anymore for that.
Lungs and livers were eaten - don't recall Kidneys. Off putting smell and require too much prep.
brains - definitely not.

My favorite as a kid was Cvarci (https://en.wikipedia.org/wiki/%C4%8Cvarci) Similar to pork rinds, but better.

I do enjoy deer heart. Have kept it from the last couple of deer and i like the taste and the texture as well. Simple to make as well - just eat it fresh :)