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Deer organs, and marrow?

 
Posts: 283
Location: coastal southeast North Carolina
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Does anyone here eat the organs from white-tail deer? Do hunters generally leave those behind or is it possible to obtain fresh, edible organs? Recipes anyone?

Also, any reason one shouldn't use deer femurs as replacements for beef marrow bones in making broths or roasted marrow?
 
Posts: 103
Location: Zone 5, Maine Coast
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I always save the heart and liver for my mom. She loves them.
I often make stock from the leg bones, Hank shaw has some great recipes and advice at honestfood.net
 
Posts: 254
Location: Virginia,USA zone 6
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My buddies and I save all the deer hearts.
Clean all the silver skin and sinew off and cut them in 1 1/2 inch cubes. I season them with cumin, garlic powder, salt, pepper and red pepper flakes mixed with 1/2 cup red wine vinegar and 1/2 cup of olive oil. Marinate in the refrigerator at least 4 hours or overnight. Preheat grill or broiler. Thread a few pieces of deer heart on skewers. Grill until seared on all sides, about 3 - 5 minutes. Enjoy. You can also stir-fry them. The trick is to cook them hot and quick so they remain tender.
 
Posts: 125
Location: Gold Coast Hinterland QLD, Australia
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Tina Paxton wrote:Also, any reason one shouldn't use deer femurs as replacements for beef marrow bones in making broths or roasted marrow?


I use pretty much all the bones I can from the carcass to make a huge pot of stock/broth - beautiful stuff!
 
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Nothing on a deer, goat, chicken, rabbit, raccoon, possum... is poison, with the possible exception of the gall bladder. I've never known anybody to try one, and can't imagine anybody wanting to.
Otherwise, what you can eat from a deer is entirely depend on where you stand on the adventuresome/squeamish scale, and how hungry for organic free range protein you are.

If the animal's large enough, I like to get the liver frying with onions as soon as I get it out, so when the jobs done we get a reward. Brains make a good meal. Tongue is great. There' a lot of good muscle on the jaws. Out of respect, I feel like I should eat the eyes. I boil them in a soup, and try to offer them around. They're not bad, but I'm glad there are only 2 to a deer.
I go through all the organs before I start on the carcass. If you have a place you can hang the carcass, it's all to the good, because the carcass needs a few days to hang to get tender.
I eat heart, liver, spleen, pancreas, testicles. I've eaten tripe, but I haven't made it myself. I tried lungs, once. I didn't like it much, but then, there's so much meat to deal with then if you don't have refrigeration that it didn't seem much of a loss. Especially with dogs and chickens and cats who deserve a share of my good fortune.
I've never tried to use the large intestine.
If I'm out in the woods, I feel good about leaving the guts and the lungs out there, for the scavengers and distribute the nutrients to the trees.

If you've ever eaten a hotdog, you eaten all those body parts and more. And almost certainly by a non-organic, non-freerange animal
 
Tina Paxton
Posts: 283
Location: coastal southeast North Carolina
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Clarence Hagmeier wrote:Nothing on a deer, goat, chicken, rabbit, raccoon, possum... is poison, with the possible exception of the gall bladder. I've never known anybody to try one, and can't imagine anybody wanting to.
Otherwise, what you can eat from a deer is entirely depend on where you stand on the adventuresome/squeamish scale, and how hungry for organic free range protein you are.

If the animal's large enough, I like to get the liver frying with onions as soon as I get it out, so when the jobs done we get a reward. Brains make a good meal. Tongue is great. There' a lot of good muscle on the jaws. Out of respect, I feel like I should eat the eyes. I boil them in a soup, and try to offer them around. They're not bad, but I'm glad there are only 2 to a deer.
I go through all the organs before I start on the carcass. If you have a place you can hang the carcass, it's all to the good, because the carcass needs a few days to hang to get tender.
I eat heart, liver, spleen, pancreas, testicles. I've eaten tripe, but I haven't made it myself. I tried lungs, once. I didn't like it much, but then, there's so much meat to deal with then if you don't have refrigeration that it didn't seem much of a loss. Especially with dogs and chickens and cats who deserve a share of my good fortune.
I've never tried to use the large intestine.
If I'm out in the woods, I feel good about leaving the guts and the lungs out there, for the scavengers and distribute the nutrients to the trees.

If you've ever eaten a hotdog, you eaten all those body parts and more. And almost certainly by a non-organic, non-freerange animal



That's what I thought but folks around here act as if the idea of using the organs and bones is crazy...so I needed to get some reinforcement for my plan. I'm on a version of Paleo for auto-immune disease and am suppose to have frequent meals of ruminant liver BUT I'm allergic to beef. There are some semi-local sources for pastured sheep but it is very expensive. If I can procure the organs of deer, it would help meet that need. Plus, if I can get a whole deer or two, the more I can take from it, the better for my health and my pocketbook.

And, I dispatch the meat rabbits I raise so I've gotten lots of practice removing the gallbladder.
 
Clarence Hagmeier
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Don't turn yer nose up at roadkill, either. I've pushed some limits, and I'm still here typing this. How hungry I am certainly influences how adventurous I am.
 
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