Got it, Chef Blank. Kinda how I feel about jalapeños.Sorry, but to me the only liver I eat are chicken. I don't mind donating any deer/elk liver or heart to friends that like them, but just not my thing.
You have a yard full!Got it, Chef Blank. Kinda how I feel about jalapeños.
Sure was looking forward to chowing down on this liver tonight. I eat every mouthful but it was not what I was hoping for. Just not as good as a deer liver….. imo, of course.
With all the anti-deer liver hunters, I’m starting to think griz. Run to the sound of rifle fire……..You have a yard full!
I'm with ya on that buddy.Sorry, but to me the only liver I eat are chicken. I don't mind donating any deer/elk liver or heart to friends that like them, but just not my thing.
I judge the taste of meat when it’s seasoned with salt and pepper, believing you can make pretty much anything palatable with enough different spices and marinates.So @2lumpy what did you not like about it?
To Bitter?
To Tough?
I love all liver's Where is the cream of mushroom soup and mozzarella cheese MAN? LOL
Yep, I understand. I soaked the elk liver in salt water for 24 hours, then rinsed and soaked it in milk for 1 and 1/2 hours before frying.I've had good and bad liver on deer and elk. My favorite is deer but I have had elk that was really good as well.
My grandmother used to soak it in Salt water the first night then cut it up the next day. I've never taken the tongue but have had some tongue tacos over here in California that were mucho good.
That “goose” must of been really bad….Best description I have heard about liver, from a new taster:
"It tasted like bad goose!!"
bigotThat “goose” must of been really bad….
No liver for me!!
Figures……..Never had the Lust for Rocky Mountain Oysters either. I will take some Chesapeake Oysters.
You’re so gentle and kind eel. I’m touched. I will try again and report back. Too bad OutdoorWriter isn’t around to explain how it’s done.2lumpy, you sure get an A for effort. It should never be cooked over medium or medium well. A little pink inside is just right. Too well done and it gets bitter and even tough.
Having said that, I think there is sometimes a natural variation between animals. Some are just better than others.
I got some Roosevelt Elk meat from Oregon this year. It was just okay. Nothing to write home about. I was disappointed because I've had really good elk meat from the same area in the past.
Sorry you had a not so good experience.
I learned how to cook game meat from a few guys just like Outdoor Writer. They were the camp cooks back when I belonged to a deer hunting club. Both Tony and you would have fit right in.You’re so gentle and kind eel. I’m touched. I will try again and report back. Too bad OutdoorWriter isn’t around to explain how it’s done.