anyone regulary eat liver?

A

animal-inside

Well-known member
Trusted Member
I started eating liver weekly..... Wife is low in iron and B12 so I was suggesting it to her, but then I realized its just a very nutrient dense food and its likely the cheapest protein source around... So I started eating it a few times a week. Fried in cast iron pan in butter/MCT oil along with fried onion. Holy its good. I think many people over cook it and don't prepare it properly.. along with the fact that its been considered the cheap, gross organ meat, it gets an awful name.

I soak the liver in milk over night. Pulls blood and strong taste out.. Then roll it in a bit of flour with salt, pepper, garlic powder.. then frieds in med/hot cast iron pain with butter/MCT oil...

I buy it from grocery store frozen.. can't seem to find it fresh.. Either way its like $3.00 for about 1 lbs, maybe less.. 3.5 oz has 30 grams protien.
 
It's one of my favorites.
1/4" thick pan fried with garlic, mushrooms and beef stock. I finish it with red wine and butter to make the gravy then place it over top of garlic rosemary mashed potatoes.
I love it, father in-law loves it. Wife hates it. It's an older gen thing. Lol
 
Cain said:
It's one of my favorites.
1/4" thick pan fried with garlic, mushrooms and beef stock. I finish it with red wine and butter to make the gravy then place it over top of garlic rosemary mashed potatoes.
I love it, father in-law loves it. Wife hates it. It's an older gen thing. Lol
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I'll have to try your recipe... I was eating my liver and onions this morning and thought I should try adding mushrooms as well.. I honeslty like equal parts liver and onions on my plate.. Seems to taste best
 
I enjoy it the best of offal's. Salt and pepper then flour dredge. No oil. Medium head. Cut it with a butter knife. Heart is fantastic as well. Chicken or beef. Kidney is a bit of an acquired taste.
 
Mfg Eng said:
I enjoy it the best of offal's. Salt and pepper then flour dredge. No oil. Medium head. Cut it with a butter knife. Heart is fantastic as well. Chicken or beef. Kidney is a bit of an acquired taste.
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The heart of any moose or deer I shoot is eaten the same day..

I tried deer liver once, it was pretty awful... The taste is a LOT stronger than a beef liver.. I'd try it again, but soaking in milk for a day or two..

I've pulled the kidney from a deer I shot with the intent of eating them, but I couldn't get over the urine smell. I've bought beef kidneys for fish bait before and they also smelled so strongly of odor I would almost consider them in edible.

Chicken hearts and gizards are supposed to be very good.. I've saved a handful of gizards of grouse I have shot, but I didn't know how to clean or cook them and so it didn't go well. I'm going to try again this hunting season..

Everytime I shoot a big game animal, I always try a new "cut" or try to eat a new peice of the animal or try to eat a peice of the animal a different way. The biggest shock I got doing this was either eating heart or last year when I made bear steaks. The bear steak's were unreal good.
 
animal-inside said:
The heart of any moose or deer I shoot is eaten the same day..

I tried deer liver once, it was pretty awful... The taste is a LOT stronger than a beef liver.. I'd try it again, but soaking in milk for a day or two..

I've pulled the kidney from a deer I shot with the intent of eating them, but I couldn't get over the urine smell. I've bought beef kidneys for fish bait before and they also smelled so strongly of odor I would almost consider them in edible.

Chicken hearts and gizards are supposed to be very good.. I've saved a handful of gizards of grouse I have shot, but I didn't know how to clean or cook them and so it didn't go well. I'm going to try again this hunting season..

Everytime I shoot a big game animal, I always try a new "cut" or try to eat a new peice of the animal or try to eat a peice of the animal a different way. The biggest shock I got doing this was either eating heart or last year when I made bear steaks. The bear steak's were unreal good.
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Do you cook the heart or eat it raw ?

Sliced very thin raw is really good.
 
Cain said:
It's one of my favorites.
1/4" thick pan fried with garlic, mushrooms and beef stock. I finish it with red wine and butter to make the gravy then place it over top of garlic rosemary mashed potatoes.
I love it, father in-law loves it. Wife hates it. It's an older gen thing. Lol
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I'm cooking it wrong lol. I couldn't stomach it and ended up using capsules for some of the benefits. I naturally have low iron and it helps a lot.
 
powerrack said:
I'm cooking it wrong lol. I couldn't stomach it and ended up using capsules for some of the benefits. I naturally have low iron and it helps a lot.
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Try different recipes?

It's really common for people to cook the shit out of new and unfamilar meat. They also over cook it when they are worried it might make them sick or taste bad.
 
We absolutely love chicken hearts! We never get tried of them! Maple Lodge Farms in Mississauga sells 5kg boxes for $18.
 
animal-inside said:
recipe?
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Simple tomato sauce. Take the hearts and gizzards. Trim off the hard part of the gizzard and discard long with the ends of the ventricles off the hearts. Then make a tomato sauce with onions, garlic, tomato paste, basil and any other spices you enjoy in a pasta sauce. Simmer the hearts and gizzards for about an hour and a half then test. There should be little chewiness. If there is simmer more. Goes well over orzo rice mixed with a touch of natural rice.
 
Mfg Eng said:
Simple tomato sauce. Take the hearts and gizzards. Trim off the hard part of the gizzard and discard long with the ends of the ventricles off the hearts. Then make a tomato sauce with onions, garlic, tomato paste, basil and any other spices you enjoy in a pasta sauce. Simmer the hearts and gizzards for about an hour and a half then test. There should be little chewiness. If there is simmer more. Goes well over orzo rice mixed with a touch of natural rice.
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I can't do tomato sauce lol.. I'll have to find a different recipe
 
animal-inside said:
recipe?
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I'm assuming your gonna do 5kg's at a time... If not scale down the recipes to match the amount of hearts you're cooking.

Take the 5kg bag and divide them between 2 large sauce pans, no oil needed

Let the hearts cook on high heat with lids on till most of the water is rendered from the hearts. The time required to render the water is kinda arbitrary. Once you cooked them a few times you will know when to strain and if you strain the water out early you will just have to strain the water out again. The point is to get all the water out of the hearts so that you can sear the outside of the hearts.

Strain the water out using the lid. We usually save the "heart Juice" and feed it to our dog, he loves that shit. If you don't have a dog or don't want to give it to him/her, discard the heart juice.

Reduce the temperature to low and continue to cook the hearts till they get a little crispy/browned, stirring frequently to avoid burning.

Once you reach the level of sear you like, turn off the heat and season with whatever seasoning you like. I know it seems counter-intuitive to season after the hearts are cooked but if you season during the cooking process 80-90% of the seasoning will get burned/stuck in the pan or lost.

Once the hearts have cooled transfer them into a Tupperware container and store in the fridge till you have to prep your meals. Or serve while still hot.
 
We have tried other methods like skewering them on little sticks and BBQing .They turned out really good on the BBQ but its just waaayyy too much work to be sustainable. We have been eating 5kg's every 5-6 days for the last ~10 years and the above method has a really good tastiness to pain-in-the-ass ratio.
 
MrMeat said:
We have tried other methods like skewering them on little sticks and BBQing .They turned out really good on the BBQ but its just waaayyy too much work to be sustainable. We have been eating 5kg's every 5-6 days for the last ~10 years and the above method has a really good tastiness to pain-in-the-ass ratio.
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I had thought about doing them as kabobs before, but never gave it a go..

Thanks for the recipe, I'll try it this fall with some grouse. I'll see if our local grocery store has chicken hearts..
 
animal-inside said:
Try different recipes?

It's really common for people to cook the shit out of new and unfamilar meat. They also over cook it when they are worried it might make them sick or taste bad.
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You're right, I definitely cooked it too long with my attempts, and I should try some new recipes
 
I am surprise how many of you eat kidneys & hearts.personally I haven’t eaten kidneys for 40 plus years. Always hated the texture. I love gizzards & hearts especially prepped in a Chinese marinade. For those who aren’t afraid of offals, I highly recommend ordering it at Chinese dim sum, it has pretty much every bit of the cow in it and it’s super tasty.
 
We get a fresh chicken every weekend (literally watch the lady mob slit it) Kidneys, liver, heart are all mine as nobody else is big on organ meat. My daughter loves the feet though. Of course being a chicken...small portions.
 
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