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Deer liver. Good to eat? How to keep, prepare and store?

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  • #16
    in regards to people worried about liver flukes. This came from the department of healths website. "This parasite is not infective for humans and presents no public health menace in this regard. The main prohibition against human consumption of cooked ‘flukey' deer liver would be an aesthetic one. Consumption of venison from an infected deer poses no risk to humans."

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    • #17
      I had deer liver once about 25 years ago and was hooked!! Now I've finally come to find a friend who hunts and gave me the heart & liver!! I'm just not sure about the cleaning, I know how to prepare liver, not sure about the heart, though, only used to poultry hearts...never saw one this big!!

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      • #18
        The fried liver recipe with gravy and onions sounds awesome. Will definitely try it this year.

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        • #19
          The fried liver recipe with gravy and onions sounds awesome. Will definitely try it this year.

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          • #20
            Of course you can eat the liver. Eating venison liver and heart has helped me get out of my deathbed. Read "Patient Heal Thyself," by Jordan Reuben. Put it in your soup. You'll find the recipe in his book.

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            • #21
              I had it once. It was made for me and cut into little pieces like a person does for a toddler and put in front of me. I ate a couple chunks. Wasn't to bad, but was a bit chewy I thought. Then they told me what it was. I ended up finishing it but not sure I'll eat it again. I think its something about the idea of hearts and livers is what scares people away and not the actual taste.

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              • #22
                Originally posted by santa View Post
                My Doctor has told me to not eat any animal innards. He says they are all bad for people with heart and circulatory problems like me. Yet, fried deer liver has been on my diet for years. But on the other hand my Doctor may have a good point because look at me now and the heath that I am in.
                Doubt it was the deer livers that put you in the shape you are now in

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                • #23
                  straight protein and its as good of a food as you will find, just don't make the mistake of overcooking it.

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                  • #24
                    The liver of a doe is excellent if sliced into 1/2 inch slices and soaked in lemon juice and salt for 24 -48 hours and then removing the outer skin and frying.

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                    • #25
                      No internal organs. Ever. Striated skeletal muscle tissue only.

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