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Got our first buck

Discussion in 'Hunting & Fishing' started by Chic Rustler, Dec 5, 2017.

  1. May 8, 2019
    frustratedearthmother

    frustratedearthmother Sustainability Master

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    The only liver I'll eat is right outta the bird, lol. When we butcher a batch DH gets the heart and gizzard - I get the livers. Yum!
     
  2. May 8, 2019
    Jeffeff95

    Jeffeff95 Power Conserver

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    I've never actually tried bird liver before. I've had grouse gizzard, heart, kidneys but never tried the liver, not too sure why either.
    Will have to give it a shot next season.
     
  3. May 8, 2019
    Chic Rustler

    Chic Rustler Super Self-Sufficient

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    No, we just ate the meat.
     
  4. May 8, 2019
    Chic Rustler

    Chic Rustler Super Self-Sufficient

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    Batter and deep fry
     
  5. May 8, 2019
    Britesea

    Britesea Sustainability Master

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    We just slice the liver thin and throw it in the frying pan with a bit of hot grease (bacon fat is great for this). 30 seconds or so on each side and that's it. If it's absolutely fresh you don't need to mess with things like flour and cornmeal etc. it tastes fantastic all on its own. Best accompaniment is onions sauteed in the bacon fat first before the liver.
     
  6. May 8, 2019
    CrealCritter

    CrealCritter Super Self-Sufficient

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    We do egg wash, regular white flour, salt & pepper, toss them in the deep fryer, when they float they are done - delicious.
     
  7. May 8, 2019
    Jeffeff95

    Jeffeff95 Power Conserver

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    For liver we just slice thin and fry it, bit of salt and pepper as well.
    Make sure to leave a tiny bit for the pups as well. Same goes for the heart.
     

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