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Started By
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re: Anyone eat beef liver and beef heart?
Posted on 8/19/21 at 8:18 am to Koolazzkat
Posted on 8/19/21 at 8:18 am to Koolazzkat
I get the members of the hunting club to save the deer hearts and livers for me.
0
Posted on 8/19/21 at 9:12 am to CoachChappy
Yes because the liver is a huge part of metabolism
The ancient people always ate organ meats
I take desiccated organ supplements that are in pill form and it has helped tremendously
The ancient people always ate organ meats
I take desiccated organ supplements that are in pill form and it has helped tremendously
Posted on 8/19/21 at 9:22 am to lsucoonass
Started eating the heart out of deer we killed last year, been eating the liver for years. Cook in a similar fashion. Soak in buttermilk overnight, slice, pan fry lightly to brown, then cook down with beef stock and sautéed onions. Thicken the juices with a little flour when the meat is tender for your gravy. Serve over mashed taters or grits.
Posted on 8/19/21 at 9:23 am to AbitaFan08
quote:
I had the beef and kidney pie with bone marrow
DuckDuckGo'd This based off your post. I'll be trying this sometime in the near future.
Posted on 8/19/21 at 9:25 am to Icansee4miles
So are you saying I can soak both the liver and heart in buttermilk?
Posted on 8/19/21 at 9:46 am to lsucoonass
I've been tearing up wild pork liver. I used to just use it for boudin but have been frying it up. damn good.
Posted on 8/19/21 at 9:58 am to lsucoonass
Posted on 8/19/21 at 10:23 am to lsucoonass
I've been considering trying beef heart. My beef guy always has heart, liver, kidney, tongue, etc for sale. I smoked a tongue a couple of years ago that was really tasty, but something about eating the heart is a little off-putting.
Posted on 8/19/21 at 10:44 am to Degas
quote:Ordered this at the DFAC while in the Air Force. Meal with green beans as a side was $0.85.
Sauteed calves liver and onions. It's very cost effective.
Posted on 8/19/21 at 10:46 am to Aubie Spr96
If you can find the episode where Anthony Bourdain went to London, he goes to St John Smithfield and they have that dish. Its what made me seek it out when I went to London.
Posted on 8/19/21 at 11:04 am to AbitaFan08
I always get a kick out of making things that I've never had before. Well.... It tastes good to me, but I'm not sure that this is what it's supposed to taste like! 
Posted on 8/19/21 at 11:24 am to lsucoonass
I love liver and onions.
Try grilled slice liver for a special treat. Grill slices over a hot charcoal fire. Only takes a few minutes.
Try grilled slice liver for a special treat. Grill slices over a hot charcoal fire. Only takes a few minutes.
Posted on 8/19/21 at 11:53 am to LSUGUMBO
I eat beef tongue frequently I always liked it
Posted on 8/19/21 at 1:01 pm to lsucoonass
Yes. You can slice and soak, or soak whole and slice before you cook. Both will tend to draw up a little when you cook, so factor that in to how you slice it.
Posted on 8/19/21 at 1:45 pm to lsucoonass
quote:
I take desiccated organ supplements that are in pill form and it has helped tremendously
Can you tell me more about this?
Posted on 8/19/21 at 1:50 pm to CoachChappy
Go to www.ancestralsupplements.com
This post was edited on 8/19/21 at 1:50 pm
Posted on 8/19/21 at 1:51 pm to CoachChappy
It’s based off the principle of eating and using the animal from nose to tail (organs, bone, brain, etc)
Posted on 8/19/21 at 3:50 pm to lsucoonass
No reason to soak the heart. I like it grilled.
This post was edited on 8/19/21 at 3:52 pm
Posted on 8/19/21 at 3:53 pm to I B Freeman
quote:
Try grilled slice liver for a special treat. Grill slices over a hot charcoal fire. Only takes a few minutes.
I never would have thought about this. I've got some deer livers in the freezer, will try it.
Posted on 8/19/21 at 9:42 pm to lsucoonass
Beef liver always sous vide at 125 degrees for 4 hours. Serve with side of Mayo and maybe boiled eggs slices
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