Thread: Offal, the nasty bits

Just wanted to make a thread dedicated to offal. Kidneys, liver, brain, lungs, tongue, stomach, heart, balls, etc. what do you eat and what do you avoid, and does it differ depending on animal species or age?

I love heart and liver from rabbits, never tried from deer or goat yet. I’m a Bit wary of kidney due to the association with urine, but slowly opening up to it. Love ordering other offal from restaurants that I don’t have to prep myself, like pork/beef tripe and intestine, but wonder if it would be the same if I had to do it all myself from wild game, I’d probably gross myself out.

Have a go at making you’re own pâté, yum.

deer ,pig or sheep heart is ideal meal...sliced 1/4" ish thick and quick fried and eaten as is or on white bread with real butter and salt n pepper is DEVINE....
Ive been known to cook eye fillets for others and eat heart myself...not fussed on liver n kidneys ,possibly hangover from how was served them as a kid....steak n kidney pie/casserole is fine...but not really a favourite.
brains of sheep on toast was treat when on farm with the old man...havent done it for years...

Just learned that ‘blood curd’ exists, it’s like a blood tofu. Wonder what deer blood curd would taste like.
@Moutere yep I have. Bunny liver pate is bloody delicious , just a bit of a pain to prepare.

Lamb kidneys cooked on an old coal range used to be the breakfast of champions.

I love liver, from a young red or fallow sliced into thin strips coated in seasoned flour and lightly fried so still slightly pink in the middle with fried onions,garlic and bacon bits on a bit of toast with lots of butter.
I'll eat heart to be polite but wont keep one for myself....to strong a offal flavor for me.

Roast Ox heart, stuffed with breadcrumbs, tomatoes and onions. My wife won't touch liver or kidney but rates Ox heart, as long as she doesn't have to cook it.
Old man is a butcher so grew up eating heart liver kidney, tongue, sweetbreads and brains.
Brain and onion patties, yes please. Or liver/kidneys fried up with onion toms and zucchini, on fresh white bread, with a bit of salt and pepper.

I like deer heart and tongue. Both go great on fresh bread with lashings of butter, seasoned with salt, pepper and a pinch of garlic powder.

Tongue is a bit tougher and needs a bit more prep, but is a delicious treat.

Heart, is one of my favorite cuts, I get shitted off if my shot goes through the heart and ruins it, at least if you accidentally blow shoulder out theres still plenty of salvageable meat but if you destroy the heart there's not much left
Never leave the heart behind

Deer liver makes a great meal with bacon as a complimentary. A little whole grain mustard sauce on top and you have a meal fit for a Rushy.

Deer balls...they’re under a buck...


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Originally Posted by Micky Duck

brains of sheep on toast was treat when on farm with the old man...havent done it for years...

Brains look and sound so gross, but they should be tasty because of how fatty it is. I guess the hard part is getting to it without getting bone shards everywhere. Ive heard that eating deer brain is a big no no but goat brain is ok.

Originally Posted by veitnamcam

I'll eat heart to be polite but wont keep one for myself....to strong a offal flavor for me.

Thats different, usually it is the other way round: Heart being easy eating and liver being too strong a offal flavor.

I'm a little squeamish when it comes to offal. I know that's daft as I've enjoyed lamb liver in the past and pate is right up my street. Reading with interest.

EDIT: I have smoked trout roe before and that was pretty good.

Whenever i homekill a lamb i keep liver ,kidneys, heart ,tongue and sweetbread, all cut thinly light dusting of flour fry gently put aside ,add onions garlic, fry , add all together with bisto to thicken, a light simmer , dont over cook , saltn pepper . cheers