Rob:

> The only other organ I would consider is the
> heart, which I forgot.
>
We also do all of our own game butchering.  We've always enjoyed the
deer hearts.  Just slice it up and saute it.  It's a little tougher than
regular meat, but very good.  We like to dip the slices in a little egg,
then into crushed pork rinds before sauteing in some fat.

> liver is in my freezer - haven't decided if that
> is for me or the dog yet
>
Liver is the organ that detoxifies the blood.  Any environmental toxins
(such as fertilizers and pesticides-- if you are hunting in agricultural
areas) could be concentrated there.  We don't save the liver.

> I haven't been trying to use the bones, other
> than give ribs to my Dad's dog.
>
Try smoking the racks of ribs slowly in a smoker.  Mmm Mmm good.


> If you have any suggestions to better utilize
> the whole animal, let me know
>
We just take all the scraps of meat that are too little to cut into
steaks or roasts to our butcher and have them grind it along with some
pork suet (2/3 deer, 1/3 pork suet).  Then I season it for either
breakfast sausage or italian sausage, and we package it ourselves.  With
our last deer, and about 10 pounds of scraps, this cost us $4.00 for the
butcher shop to grind it, and it saved me the hassle of trying to grind
it myself!  If you'd like my Italian Sausage recipe, let me know!

Julie  mailto:[log in to unmask]