Big Game Organ Recipes/tips?

rmbaril

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Hi,

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!
 

Catch It

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Tongue is certainly good, I enjoy the heart fresh, fried in field. As far as the rest, I've read enough on wild game liver and parasites to not go there. (that, and not the biggest fan of liver)
 

Yukon Cornelius

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Hi,

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!

I know nothing about caribou....but moose organs I know a little (not a lot).
Tongue is very good if cooked correctly. Google tongue recipes and replace the required beef with tongue.
Heart is good as well. I took my first heart and cut into strips and fried. It was ok.
Last year's moose heart I kept whole. Stuffed with sausage and dressing. Baked it. WOW!! I've also wrapped part of a heart with bacon and baked.
 

Old John

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My boys and I always threw in a big white onion in the grub box. Heart cut in strips, flowered and fried with Onions was the menu for supper on the night we got something. I am the only one in this family that will eat Liver and Onions, So the Liver comes home in a game bag, cut into serving size, vacuum packed and saved in the freezer. We usually bring the tongue home, but give it to a friend, who really appreciates it.
 

Anythingalaska

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I can only speak for blacktail deer; but the heart is delicious. If you gave someone deer heart and told them it was a piece of backstrap or tenderloin, they would probably believe you. It's basically just a big muscle anyways. I've never tried deer liver or any liver for that matter. I can pretty much already tell I won't like it though; as others describe it, it tastes bloody/irony and has a spongy consistency.
 

Bowtec HnTr

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Love hearts from any game I take large or small, I usually fry hearts from small game and boil hearts from big game add a little salt and serve or eat cold makes a great snack
 

rmbaril

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Thanks for all the tips and tricks so far! Very excited to try some new stuff this year!
 

Catch It

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Love hearts from any game I take large or small, I usually fry hearts from small game and boil hearts from big game add a little salt and serve or eat cold makes a great snack

Forgot about this, boiled heart sliced thin tastes like any quality roast beef deli meat, excellent sandwiches. Have not tried freezing it though, I try to keep it as a fall treat which comes in handy to eat on it when one is back to work and you have a moose to process, gear to stow etc.
 

mallardman

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When boiling heart we alwasy use half water half cider vinager and a little pickling spice. makes great sammys.
 

cod

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I, too, have always enjoyed hearts from any animal. Especially game birds. Always just fried mine. As for tongue, I had some in Nondalton back in the 90's. Think it was moose but maybe bou. Thought it was excellent. Also had some stomach of something. Also good. Had a few other parts and pieces of those critters too. Not too good. But glad I got to sample some native ways.
 

Yukon Cornelius

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Well, I never thought I'd say this but I have some moose tongue boilin' up right now. Will let you know how we like it.....

Please do. I haven't cooked it myself yet. I always get my mother-in-law to do it. Matter of fact she just cooked some beef lengua last week. Haven't gotten the moose yet.
 

4merguide

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Please do. I haven't cooked it myself yet. I always get my mother-in-law to do it. Matter of fact she just cooked some beef lengua last week. Haven't gotten the moose yet.

I have to say it wasn't bad. I can see how people like it as it kinda reminds me of fatty brisket. I boiled it with seasonings for around 3 hours, then the skin pulled off easier than I thought it would. We had King on the grill so I threw it on there with it for a couple minutes and with a little horse radish, had a some surf and turf. Had to talk my wife into trying a little but she said she liked it as well........just not her favorite cut of moose and the same goes for me. I'm trying a moose tongue sandwich today for lunch....
 

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