On Saturday, Jun 19, 2004, at 08:48 US/Pacific, Lynn Razaitis wrote:
> Okay....I'm ready to start devouring my own dog treats....so how do 
> you prepare stuff? Tell me some ways that are fairly palatable to 
> start.
> (I did find an earlier post from somone who posted organ and gland 
> pemmican. Sounds interesting so I dehydrated some of my liver to try 
> this weekend.)
>
> Thanks a million!
> Lynn
>


Well, when I eat these, they are all essentially raw: lightly broiled 
or chased through a pan of melted butter. I have eaten pieces of all 
these raw as well; I remember a time years ago when I visited a member 
of our list, who asked if she could watch me eat raw liver, and 
cheerfully cut a slice up for my dog and me to share:)

There's nothing you can't slice up and broil, and I think you will find 
them all much more palatable with a degree of rareness. The hearts in 
particular are better than the finest cuts of muscle meat in intensity 
of flavor. A light sauté also works well, especially with kidneys and 
sweetbreads. Research French cooking for many ways to do something 
fancy with innards.

Have fun,

ginny





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