I make a stew with venison heart lungs and liver that is delicious.
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I make a stew with venison heart lungs and liver that is delicious.
Sounds good to me, care to share that recipe?Quote:
Originally Posted by oldfisherman
Boil over med heat for one and one half hours after slicing in to lemon size pieces. Use salt and favorite spicy seasonings. I like to throw a couple of dried hot peppers in as well. Keep enough liquid in pot to cover well. Lid is helpful. Even better is what I do with the leftovers. I put them through a meat grinder and put back into the leftover stock. Cook over low heat while stirring in self rising corn meal. Keep adding meal and stirring until mixture is too thick to settle down. Remove from heat. Generously grease some loaf pans to prevent sticking and fill loaf pans with mixture. I call it LIVER PUDDING. Place in refrigerator over night. Slice into slabs 3/8 to 1/2 inch thick, roll in flour and pan fry until brown. About 3 or 4 slabs, couple of fried eggs and toast becomes my breakfast every day until it is gone. My grandfather used to butcher hogs for people and my grandmother used the hog heart liver and lungs for this pudding. This was my favorite cold weather breakfast. We did not butcher in warm weather.