Susan:
>>I have ordered some brains from Saveon Foods. How safe could these organ
>>meats be? I thought I would cook them. How about brain pemmican or raw
>>brains. I enjoyed creamed brains/sweetbreads in the past. Are there some other
>>cooking methods that would be interesting?

Kirt:
>I don't know any recipes, but brains are too fatty to make pemmican. (Peter
>might know if the raw organ guy has ever dried brains--might be tricky.) I
>have eaten raw brains on a few occasions with high pleasure. However, you
>should know that that is supposedly where the mad cow disease is hosted:
>brain and spinal tissue. Organ meats don't keep very well--cooking might be
>the way to go unless and until you have some other experience eating raw
>animal foods...

Lately, I have been having raw sheep's brain smoothie for breakfast. The
brain is frozen and from 100% pastured sheep from New Zealand.  Not only is
freezing the best way to store brains but it also makes me feel at ease
about not getting any unwanted microbes from eating them.  However, I only
trust the brains from a few animals such as sheep and goats.  Brains from
cows or pigs I would never touch.  Here is the recipe for the smoothie:

                          1/4 raw sheep's brain
                          1 raw egg yolk
                          1 T chlorella
                          I t green barley powder
                          1/2 handful dulse
                          1 t goat's whey
                          4 ounces of water

Not only does it taste quite delicious but my IQ is rapidly approaching
that of a sheep. :-)

Best, Peter
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PS. Susan, I am not familiar with Saveon Foods.  Do they in any way vouch
for the quality of the organs they sell?