Thread: Offal, the nasty bits

Greetings All,
As a child we ate all sorts of offal. Brains, sweetbreads, hearts, liver, if it was cheap we ate it. Later, shooting goats for meat the liver always came home. I always sat the liver on top of the gut bag and carefully sliced the gall bladder of. A cobber and I did a trip into Kiwi Saddle hut long ago. I gave him stern instructions that the liver from any deer he shot was to be recovered on pain of him being marched out there to get it. I slow cooked it in the camp oven with my share of the bacon. He was not having a bar of his share going anywhere near the liver. I was enjoying my tea and looked around and the bugger was spooning the left over gravy his bacon. Another plus for liver I expect. My son always drops me of the liver from deer he has shot, even though he is not all keen on it.
Regards Grandpamac.