Heads, Offal and All

[IslandStorm62]

Hi all,
   New here, sort of.  Been a member, I just have not been active for awhile.  Anyway, got a spike blacktail this year and thought.... I have always wanted to try a roasted venison head, but I never did because I did not want to cut the antlers off.  Guess what - I rather enjoyed it, and was wondering if any other hunters out there harvest more form your deer.

I / We harvest the blood, heart, liver, kidneys and tongue; also, harvest and dry the lung for doggy snacks.  I know that I should harvest the stomach as well, but I am usually in a big hurry to get down to the meat  of things. Then I start thinking, why buy sausage casings when there is a whole pile right in front of me.  I suppose,mostly we don't take the time because of the labor involved.

Anyway, surprisingly,  there was a lot of meat.  My favorite part were the eyes.  I was a little disappointed by the brains.  But, only because to open the skull, required several hard cracks with a meat mallet.  Needless to say, the brain got scrambled so the texture was like cottage cheese; next time I will use the Dremel to prep the skull...and I would also take
the tongue out and cook separately

Any thoughts on this matter is appreciated.  And yes I know some will have negative comments and thoughts..Ok..this is America.

[cbond3318]

No negative from me! Hats off to you for trying. I have never, thought about it but just haven’t. Maybe next year.

Side note: did you use the intestines for casings? How’d it work?

[Bullkllr]

Good for you for using all that.

I try to get as much as I can and have time for. Usually that means including the heart, liver, kidneys and tongue. Lately I've been slow-cooking the neck and backbone as I find it hard to bone out to my satisfaction.

Never tried the whole head. Might try it someday.

On a side note my dogs got ahold of a deer head this year. They ate it all clear up to the skull plate. Really seemed to enjoy it.

[Brushcrawler]

Making full use of every part you can is the greatest respect for the animal! I’ve often noticed how meaty the cheeks are, but haven’t tried cooking the whole head. Tongue, liver, kidneys, and heart are always first out with the tenderloin.

[Dan-o]

You are a better man than me. 

I honestly don't think I could try eye or brain unless I was starving to death.   

I salute you. 

[WSU]

I haven’t done the head or intestines but have tried the rest. I thought the kidneys were nasty! How do you all cook them?

[nwwanderer]

Split many a hogs head for my Grandmother, go for it.  When she was done nothing was left but shine.  Preparing pieces rather than the whole thing would give better results

[dreamunelk]

Not sure I would be eating brains.  While CWD has not been found in Washington it is not worth the risk.  Just my 

[Boss .300 winmag]

You are a better man than me. 

I honestly don't think I could try eye or brain unless I was starving to death.   

I salute you.

 

[Reidus]

Do you have some pictures?

[boneaddict]

You are a better man than me. 

I honestly don't think I could try eye or brain unless I was starving to death.   

I salute you.

 

Double that

[IslandStorm62]

Couldn't figure out to post separate replies, so here is a roll-up

Yes I do have pix, but the I cannot figure out how to change the file size...3MB.

The cheek meat and meat right under the jaw is excellent

I have roasted and simmered bones to make stock for my beef stew; why by broth in a can. Though this year I am giving my brothers dog the bigger leg bones.

The kidneys, I thought were excellent .  Sliced then and then soaked in a cold salt water brine (I taste the brine before adding the slices).  Also soaked liver slices in a separate bowl of brine for a maybe 30 minutes.  Rinse and re-soaked liver in cold water but only as part of the rinsing process.  Chopped the slices along with some heart and sauteed them altogether with onions and dash of salt, pepper and cayenne pepper powder.

I haven't done the intestines yet, but growing u we always used to eat the chicken intestines on a stick; very well cleaned and grilled over a wood fire and they were always awesome. 

The elders may have cooked the hog intestines but I do not remember.  I have had chitlins once.  Did not enjoy it,but I think it was as with everything else....it all depends on the chef.

On a separate note, I used to have a German Shepherd that I had on a B.A.R.F Diet (Bones and Raw Foods) one of the recommended additions to the diet was green tripe and the stomach contents.  Never got to that stage, but the thought was always there...why leave it for the coyotes...

[IslandStorm62]

Just to be clear...I am not a better man then any; I just love food. I think I could hang with Andrew Zimmern   

[Timberstalker]

Chicken intestines, would've never thought to eat those.
Thanks for sharing your experiences.

[DOUBLELUNG]

I salute your efforts to fully utilize as much of the animal as possible. 

[gaddy]

Next deer, you should get a hold of Zimmern. If I did not know what it was, I would try it, but.. I use the heart, liver for sure and have thought about the tongue. The rest never crossed my mind.

[IslandStorm62]

Chicken intestines, would've never thought to eat those.
Thanks for sharing your experiences.

Admittedly, if I did not grow up on a small ranch with grandma doing a lot of the cooking, I probably would not have thought of it as well.

[IslandStorm62]

Do you have some pictures?

Got my daughter to take my pics and email them to me...during the process she is able to reduce the resolution (size).

So here is sort of a Before, during and after PIC set.

I used some venison broth from I made from the previous year.

[Boss .300 winmag]

I would eat the check meat, but that’s were I draw the line.