For you Heart and Liver fans??

[quadrafire]

I have 2 steer livers and 2 hearts frozen that were given to me. Is it worth the effort to try to prep them for table fare. I've never prepped it from a frozen state before.
How bout some ideas?

[Blacktail Sniper]

Can't speak about the liver, mainly because I can't stand it!

But have done so many times with heart, just treated it like any other "steak" I pulled out of the freezer and was good to go...

[elkboy]

Beef liver* can be great, with a few changes of milk.  Heart of any kind is excellent table fare, grilled or in a "parmigiana" recipe (PM me if you want one).  I would thaw them until half frozen and do the slicing- slices much more easily.

*My recipe for deer liver is to carefully grasp it, at the moment of field dressing, pull back my arm, and fling that thing as far into good coyote habitat as I possibly can.     

[lokidog]

   They make good crab bait also.   

Heart is awesome.  I would thaw it enough to slice, then sautee withonions in some butter.  I trim out valves and other tough bits after steaking.

[elkboy]

Ouch, Loki, now you're just rubbing in the fact of your *excellent* proximity to prime seafood gathering.   
For us wheatlanders, crab sits on ice and costs $20+ a pound! 

[Smokepole]

Deer Liver I just love, but beef is a bit strong for my taste.  I have some beef liver frozen and been wondering if there is a better way to prepare it.  Maybe soaked & smoked or make liverwurst.  Wish I knew a good way...

[quadrafire]

Thanks guys.

[bobcat]

Liver is good for dog food if you're not going to eat it yourself. (If you have a dog)

[quadrafire]

May have to pick a weekend when my wife is not around to do a little experimenting with these. She's not a fan.
I love liver and onions, and have eaten deer heart a few times. Even pickled one once 
Just a little overwhelmed with the size of these things.

[Stein]

For both, don't overcook.  Tacos is my favorite for heart, liver is good with onions and veggies or even in a stew.

My dog will eat any part of the animal except the liver, be careful or you might have blood spots to clean out of the carpet where they spit it out.

[fastdam]

??   Heart is great eating. If you dont want to prep it, throw it in your "grind pile".  Liver is a treat to me.

[DOUBLELUNG]

Heart boiled, chilled and sliced thin is excellent sandwich meat, like Loki said just trim out the valves.  If I'm short of time it goes in the grind. 

[Red leaf 67]

Too bad you can't find someone to make liverwurst for you. I developed a taste for haggis when I visited Scotland, now I make my own version, but without the lungs, & not cooked in the stomach (also light on kidney) So basically, made with meat, heart, liver,bacon fat, spices & plenty of steel cut oats, small amount of kidney. Deer, Sheep, Lamb,Elk all work. I have made it with Lamb & ground beef when I don't have game meat/organs. My Wife calls it offal, even though she will eat about two Tablespoons of it with rutabaga & potatoes.

[Rich_S]

#-4 times a year my DW will fix us Liver and Onions. One of my favorite dishes. Doesn't matter if it's beef, but deer liver is our real favorite. She likes the heart as well, but as an old paramedic, I just can't do it. Too personal, I guess.

My son and his wife are just the opposite, so he saves us the liver and we save the heart for him. Liver is not good if you're watching your cholesterol. I am, but I'd rather take the chance than live without liver. My mouth is watering just thinking about it.

P.S. We don't bother with any of the rigmarole of soaking it in milk, etc. We fry it just as it is, dredged in flour with salt & pepper. Fried potatoes on the side. One of the few meats I use ketchup on.

[Buckewe]

I love heart just slice thin and fry it up. I have ground up an elk heart mixed 50/50 with ground goose and made sausages and it was awesome.