Maple-Whiskey Venison Liver Pâté
Venison liver can be pretty polarizing, but this pâté recipe by Adam Berkelmans, using maple syrup and whiskey, is something even those who swear they don’t like liver will love!
Read More
Organs
Harvesting Nature’s Top Offal Recipes
Offal, a.k.a. the wobbly bits, don’t deserve the bad rap they get. Highly nutritious and delicious if cooked properly, offal definitely belongs in your kitchen! From heart, liver, tongue, caul fat, head, kidneys, lungs, and gizzards, we’ve got you covered.
Read More
Venison Heart Stir Fry
Although first intimidated by cooking with wild organ meat, Field Staff Writer Natalie Auer took the plunge and is now looking forward to bringing more home to cook with!
Read More
Podcast Episode 186: Exploring Organ Meats with Dr. Jonathan Reisman
In this episode, Justin and Adam chat with Dr. Jonathan Reisman about hunting, cooking, and eating offal and organ meats. They discuss the incorporation of organ meat into diets and highlight the nutritional value of organs and the unique nutrients they provide.
Read More