Eat More of your Hunt, Eat Organ MeatOrgan meat has loads of vitamins and nutrients not found in muscle meat. In the mid- to late-1800s, buffalo hunters living and working on the Great Plains found that a diet consisting of lean red meat led to malnutrition causing painful sores on the mouths and gums. Over time, they adopted the Indians’ practice of eating fresh organ meat. By consuming a variety of heart, liver, kidneys, tongue, marrow and even bile, they got the additional nutrients, that they needed, to stay healthy. Currently our diets are no longer solely reliant on wild meats, but edible organs still have a lot to offer. There are more edible parts than just muscle meat and organ meat on animals.
Edible Animal Parts
- Heart: Eat it raw like a warrior or cook it: Remove the ventricles and valve openings in the thick part of the heart with the slender blade. Then wash the heart and slice it into quarter-inch slices. Dust the slices in flour, then fry them in a skillet with oil. Before serving, sprinkle with a bit of salt and pepper.
- Bone marrow: a rich and highly nutritious meal of fat and protein is waiting inside those bones. Roast the bones and then crack them to get the rich marrow
- Liver: Liver is known to be a rich source of iron. Eat liver if you suffer from anemia. Slice it into thin strips (a quarter-inch or less) and submerging the strips in a bowl of water mixed with lemon juice. Soak overnight, or for at least six hours, in the refrigerator. This makes the flavor much milder. After soaking, fry the slices in bacon grease until they’re slightly brown and serve them with coarse salt and lemon wedges. Do not eat polar bear liver as it contains lethal amounts of vitamin A.
- Stomach - Can be stuffed with other foods and baked or roasted. Think of the Scottish dish, Haggis
- Intestines - Intestines, after washing, can be fried, cooked on a stick or stuffed to make sausages.
- Cheeks - there is more meat on a roasted animal head than you might think!
- Head Meat - bake or roast the head and pick the meat off
- Bones - Any bones that you don't plan to use for other resources, can be boiled into a hearty stock/broth or roasted, then pounded into flour and mixed with blood and meat or grains to make thick puddings.
- Blood - mix with meat, flour or grains to make thick puddings.