Buffalo Tongue

[Vaino]

The first elk my son shot {a 6X6 bull} and which was the camp's first elk was celebrated w/ a camp meal of elk liver. We still keep the liver and heart, but have substituted the tenderloins in lieu of the liver for the celebration camp meal. Some of the hunting partners weren't that fond of liver....especially how I served it.

My Mother who owned a restaurant for many years preferred her steaks and meat medium rare except for liver....she'd flip plop the liver in a very hot frying pan and serve it bloody rare and that's how I still like liver served.....Fred

 

[Billnpatti]

I think it is all in how it is cooked. My mom used to make tongue for us and we loved it. She fixed it similar to making corned beef. She would add the spices to a large pot of water and simmer the tongue until it was "done". I don't know how she knew when it was done but suffice it to say that she knew when it was done. She would remove it from the pot, let it cool, skin it and then put it in the fridge. She would slice it thin and put it on bread to make sandwiches for us. The way she made it, it was tender and delicious. One of my favorite spreads to put on the bread was a mixture of mayonnaise and dill. Oh my, just remembering it makes my mouth water.

 

[Vaino]

Thanks for the tip on tongue w/ mayo and dill...sounds delicious and will just have to try that.....Fred

 

[sidelock]

I have never been able to eat liver (except chicken). The only meal I ever ordered in a restaurant and had to get up and leave without eating was liver.

 

[Black Hand]

I've eaten beef liver with fried onions, but it has been over 25 years. I do remember the liver being mealy and dry, though the onions did help (some). I've been curious to try venison liver but it hasn't happened yet....

 

[Vaino]

If liver is overcooked it is as you described...eat it "bloody rare" and it's just the opposite of your experience.....Fred

 

[Black Hand]

After all the time I spent in Parasitology class, I'm hesitant to eat rare liver from wild game.

 

[satx78247]

As a chili aficionado & sometime "chili historian", I can tell you that the earliest references to chili (as invented in San Antonio by the Chili Queens of the early 1830s & served for decades thereafter) indicate that all sorts of meat & offal were included.

The idea was to be a tasty bowl of food to "fill up" unmarried men & at a CHEAP price.

yours, satx

 

[satx78247]

Most of the Plains Tribes ate buffalo liver at the animal's body temperature, i.e., RAW.
(The killer of a bison was rewarded with the first hunk of fresh liver, straight from the dressing of the carcass.)

yours, satx

 

[Vaino]

I would never take a course studying parasites....ignorance is bliss and enables me to just about eat everything because of a keen appetite.....even after seeing commercial sausage being made.

Have been eating rare beef livers all my life w/o any ill effects and also some elk and deer livers served rare.....Fred

 

[crockett]

Is buffalo liver different from deer liver? I thought it was common for deer livers to have a fluke or some sort of parasite. Cooking seems worthwhile.
I mean.....the mountain men dipped raw liver in gall juices for flavor...I might skip that one.

 

[Nativearizonan]

I always liked liver. My parents told the story that when I was a toddler I called it "soft steak" when asking for it one time.

Fresh liver was always served on the first evening after a kill, whether it was domestic beef or mule deer.

 

[tenngun]

After all the time I spent in Parasitology class, I'm hesitant to eat rare liver from wild game.

The old timers didn't know what we do today. I've had a bite or two of fresh warm liver, but doubt I would do it today. I used to drink from any old creek or spring. now I have a tin of water pills in my possibles that I drop in each canteen.

 

[sidelock]

Back in the day when I was much younger I have been prone along many a stream I came to and drank my fill. BUTTTTT once I got a dose of something I swallowed and spent several days in bed trying to get over it. Never again.

 

[Loyalist Dave]

Yep, by far through history the #1 killer of humans have been microscopic critters. Today with the use of anti-diarrheals and fever-reducers, one might be able to "ride out" the effects of many of the bugs if contracted on a trek or extended hunt, but back in the day many of the age old bugs simply dehydrated the victim to death. :shocked2: In areas of the world where over-the-counter children's meds are scarce or simply don't exist, lots of those kids die very young from something that causes what we consider simple diarrhea.

I'm too old to "test the hard way" the quality of uncooked, wild water. :haha:

LD

 

[Gene L]

I like calf's liver with fried onions and mustard. Never had tongue, but people who have go on about it. I understand it's available in delis but not around here.

I also understand you have to boil it until "done", which I take to mean tender, peel it, and then I don't know what.

That bug and ball eating guy on TV, Zimmern, eats raw pork liver, something I'd never do. Too many parasites. I've heard of dipping the raw liver in bile, too. I think the palate gets so used to the same-old tastes, needs a bit of spicing up.

I read in a book about the Telemark Raid in WW 2 where the Norwegian raiders and couldn't be supplied, they finally lucked up and killed some caribou. They were so starved for greens they ate the contents of the caribou's stomachs. This is where I read of the liver/bile thing.

 

[Billnpatti]

Yes, tastes do differ and that is okay. I am one who does like liver and onions. It is one of my favorite meals. To each his own.........as the man said when he kissed the pig. :haha:

 

[crockett]

I remember some pc source of a guy that watched the "stew" to make sure it was cooked before everyone waded in.
New England fisherman cook the devil out of fish in chowders and cowboys burn their steaks.

 

[tenngun]

I ve had my share of raw meat including still warm just cut off game. Like black hand micro classes ruined me. I do eat my steak Med-rare, had a tuna steak served
rare :nono: I have tried sushi, but like rare tuna and raw fish are bait. I am a big fan of chowders, could well enjoy the fare at Ismeal's inn in Moby Dick.

 

[Gene L]

The Spouter Inn.

I really like Sushi. They flash freeze tuna to kill any parasites for the American market, although few parasites thrive in salt water. To me, sushi tastes less like fish than cooked fish.