My husband and I are getting ready to head out for Tier I caribou this weekend. My husband has a lot of experience with whitetail deer (a little bit experience for myself) but we are both new to Alaskan big game (not for lack of trying I assure you). I really like the idea of harvesting and saving as much of the meat as possible which includes delving into organs - which is foreign territory for both of us. I was hoping some hunters/cooks would have some tips for removing/processing/preserving/cooking things of that nature?
We plan on also getting out for some moose hunting later in the season and if we were run into a bear that wouldn't be out of the question. I have heard rumor that moose tongue is pretty good? We have both had pickled deer heart and didn't think it was too bad. I personally had a favorite deer kidney recipe that my uncle used to cook. Not too many things that we (ok maybe just me) aren't willing to at least try! Canning is our #1 preference - to save precious freezer space.
Thanks in advance!