Does anybody recommend aging a deer's heart or liver in a refrigerator prior to bucking them up and placing them in the freezer? If so how many days? Thanks.
Jeremy
Does anybody recommend aging a deer's heart or liver in a refrigerator prior to bucking them up and placing them in the freezer? If so how many days? Thanks.
Jeremy
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i have always found that when eating organs they are always best fresh. there is no need to age them, although it wont hurt them at all. I would eat them as soon as you can. enjoy
Trigger finger
The coyotes I leave em for seem to prefer them fresh too. Just kidding.... kinda..... I know that if you leave the liver it turns darker. Don't know if that is a good thing or not. The heart being muscle tissue could age for a while without damaging it as long as temp doesn't get above 41 degrees. I don't take them so I'm only half kidding about the coyotes liking them fresh. Couple of guys I know always take the liver and eat it in camp that night.
Cheers.
I think liver is best fresh, but heart being muscle can keep longer.
I have brought home deer and elk liver that has been kept in a cooler with ice for several days as my wife loves it and it has been fine. I even froze some very fresh deer liver last year.
trigger has stated the correct.
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Eat organs fresh or freeze ASAP.
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fresh heart aaaa stuff the heart with turkey stuffing and enjoy
Ok well I bucked up the liver and placed it in the freezer the next day. My last deer I got I did the same and the liver tasted great.
The heart went into the freezer 3.5 days after the harvest. I figured I'd give it a few days and try it as a roast. I like the stuffing idea TUG!
I'm off for my Bull Moose LEH Nov 1 so I hope to sample some moose innards too!
Jeremy
My mother used to soak the liver in milk overnight before cooking it- she said to remove ant harsh taste- must work I'd always eat it.
One thing you might want to try. The liver has a kind of casing around it, if you make a small slice in this and work you fingers under it, it well peal off. Makes the liver quite a bit tenderer.
And don't forget the onions and steak spice..