Using the liver

[akcabin]

A moose has a huge liver. And I am looking for the best ways to process it for table fare. I do like liverworst but fried liver needs to be well done with ketchup.
We process all our own meat so can make just about anything. Do folks use it in their ground burger or in sausages ?

 

[Jpsmith1]

I made these and they were amazing. I used about 10% liver by eye and it could have taken a bit more. I THINK that these are the ones I also wrapped in caul fat.

Easy British Meatballs with Onion Gravy Recipe - Faggots

My wild game twist on a British Meatballs with Onion Gravy Recipe (Faggots) using deer trim, deer liver, bacon, and stuffing mix.

wildgameandfish.com

 

[Weldor]

1/4-1/2" cubes and scrambled eggs. Batter and deep fry strips.

 

[jolemons]

I do not like the flavor when served individually, but do like liver and heart added to my ground.

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[LostArra]

Dirty rice. Even professed liver haters loved it.

Dirty Rice Recipe - Cajun Style Dirty Rice | Hank Shaw

A Cajun style dirty rice recipe, which is a rice-and-meat dish made with ground giblets. Dirty rice can be made with any offal.

honest-food.net

 

[huntsman22]

it's good crawdad bait.....

 

[ODB]

Make a pate. Basically cooking the liver and putting it in a food processor with some spices/nutmeg and butter. Look up a recipe that suits your fancy. It’ll be different than liverwurst but just as good in a different direction. Yeah, they have huge livers so I’m sure you can do multiple preparations.

 

[huntsman22]

Pate is hard to keep on the string in the crawdad hole......

 

[Q_Sertorius]

A pate with lots of black pepper, salt, nutmeg, and some good brandy is the best use I have found for heart and liver.


____________________
“Keep on keepin’ on…”

 

[NRA4LIFE]

Crab bait. A good trade.

 

[il_cop]

+3 for pate

 

[Ucsdryder]

Not that desperate…

 

[Rokbar]

I was wondering if you could freeze all hearts and livers through the season, then grind it into the burger and refreeze it?

 

[NRA4LIFE]

I was wondering if you could freeze all hearts and livers through the season, then grind it into the burger and refreeze it?

Yep, I do this with all my meat, no problems.

 

[AdamLewis]

I was wondering if you could freeze all hearts and livers through the season, then grind it into the burger and refreeze it?

That is what my wife does with all the organs I keep. Heart, liver, thymus mostly.

Livers tend to be big though, so we end up making pate with some. Boudin, Liverwurst, that sort of stuff.

 

[butcherboy]

I’m not a fan of liver by itself. It’s not bad fried with onions. I do like liverwurst on toast or a sandwich. I had a niece that worked for me about 15 years ago that dared me to eat raw beef liver. Popped a piece in my mouth and started chewing. It was all I could do to keep a straight face and not puke right there.

 

[WyoKid]

And, catfish bait.

 

[mxgsfmdpx]

Guys the homie lives in a cabin in the middle of nowhere AK. Not sure how he even posts on here…

He needs all the liver he can get.

Liver pan fried or deep fried in a homemade batter/oil with some onions and a homemade gravy is actually decent.

 

[Marble]

I do mine when it's fresh. But a fan if it has been frozen. I coat it in flour or bread crumbs with some garlic. Served medium with eggs and pancakes. A little savory sweet type of breakfast. I like the nutritional value it offers.

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[GuyMontag42]

Liver and vegetables in aluminum foil with oil/spices thrown in the campfire. Delicious, nutritious, and not to mention it is basically sacrilegious to waste meat. Great hunt meal and you’d be hard pressed to hate it. In my experience liver is far better if you can eat it before ever transporting/freezing.

For those who haven’t matured enough yet to eat the liver, dehydrate slices for some high class dog treats.