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    Organs? Really?

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    I see several posts about how we should be eating organ meat. Seriously? Truly seriously??? If I have to *sigh* what is the least offensive one to start with, and how should it be prepared? I feed my dog a raw meat diet and she gets organs all the time - gizzards, hearts, livers (both chicken and beef), etc. The only thing that really skeeves me out is beef liver. It's slimy and oozes through my fingers. *gag* But the thought of eating ANY of those gives me the heebie jeebies. Help?
    Liz in Cleveland

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    Forgotmylastusername's Avatar
    Forgotmylastusername is offline Senior Member
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    You can mix really small amounts into things like ground beef. The only one I can eat on it's own is kidney.

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    Chicken liver is a lot like oyster if you cook it at low heat in butter.

    Also, ask your butcher about pet meat. It's scraps and organs all ground into nice patties you can just cook and eat.


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    charliemathers's Avatar
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    i love beef liver now, use to hate it at first.
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    Chicken livers sauteed with onions in a tiny bit of sweet vermouth or red wine. High in protein. I used to eat this for breakfast sometimes before a big test.

    Chopped chicken livers - tons of recipes for this online. Find one that has chicken fat or schmaltz as an ingredient.

    Here in the south, I see deep fried gizzards on menus. I haven't tried that.

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    everyone's sayin' it, and they're right - chicken liver is easy, relatively mild taste.

    sweet breads are tougher to prepare, but quite tasty if you do it right.

    tongue is like the best pot roast you'll ever have. not an organ, but usually considered offal.

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    I think beef heart is the least "organ-y". It has a texture and taste very similar to steak to me. I usually just sear it on both sides and leave it medium-rare in the middle. I tried it slow cooked once and I much prefer the texture of fast-cooked heart.

    Beef liver is also very good when seared and not cooked past medium-rare. It starts to get a crumbly texture when overcooked. It does have a strong mineral taste (all that copper!) but I happen to like it. Chicken livers are much milder and can be made into delicious pate! Both of these recipes are very good:

    Bourbon Chicken Liver Pâté Recipe at Epicurious.com
    Chopped Liver Recipe : Ina Garten : Recipes : Food Network

  8. #8
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    beef heart is technically a muscle.
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    Quote Originally Posted by charliemathers View Post
    beef heart is technically a muscle.
    Good call. Heart and tongue get lumped in sometimes I guess. They're considered offal, but they are indeed muscles, not organs.

  10. #10
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    Wow. I have to be honest that I am not going to be trying any of these any time soon, but I definitely appreciate the feedback! Maybe once I get better at cooking I'll give it a whirl. *shudder*

    :-)
    Liz in Cleveland

    Started Primal 7/17/12
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