![]() Kidneys are considered a delicacy in most of Europe, but they aren’t as popular as heart and liver on this side of the pond. Return the fried liver to the skillet and bring it back up to temperature by spooning onion gravy over it. Cook them down a bit, add some flour, give it a good stir, then pour in a beer to make a thick onion gravy. Once the venison has browned on the surface, move it to a warm plate and add a big handful of sliced onions to the pan. My favorite way to prepare venison liver is sliced, rolled in seasoned flour, and pan fried in butter. When the heart is sliced open like this, it’s easy to see the fibrous tissue that runs along the inside and trim it away. The simplest way to do this is to butterfly it open from one side so that it unrolls into a flat steak. The heart should be trimmed of all fat and connective tissue. It’s pure muscle, just like the top round or front shoulder. The heart might be the most underrated part of the deer. ![]() Want to expand your wild game menu? Try a few of these lesser-known cuts. The heart, liver, kidneys, and the less familiar parts-collectively known as wobbly bits, jiggly bits, offal, or giblets, the stuff left in the gut pile or on the processing room floor-can be some of the best venison you will ever eat. I mean some tasty parts that rival even the vaunted backstrap as table fare. ![]() I’m not talking edible only if you were very hungry. But too much exceptionally good venison is left behind in the woods. That’s a lot of backstrap, hindquarters, front shoulders, and neck roasts. Every fall hunters in the United States kill roughly 6 million deer. Offal Isn’t Awful!” I’d like to see that phrase printed on a T-shirt and handed out at deer camps all across the country.
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