KAMPFIRE KOOKIN’ WILD THANGS
IT’S WHAT’S INSIDE THAT COUNTS?
How many times have we/you heard that statement? When it comes to cooking wild thangs it’s often said, “It’s what’s inside that also tastes good.” Let me explain. My (Marine Corp trained) brother refers to the inside parts of a deer as “. . . tasties.” Another (Navy-trained) brother called them, “. . . innards.” Another (Navy-trained) brother (he was also a cook aboard an aircraft carrier) said, “I ain’t eatin’ no deer guts.” I (also Navy-trained and a self-proclaimed Dutch oven chef) personally ‘like some’ of the deer tasties, innards, guts, or whatever you want to call them.
The Indians didn’t waste any part of a deer or a bison they killed. They ate or used everything about the animal. Like I inferred, “I’m picky.” Here’s a list of what is inside a deer and what I may consume if cooked properly.
+Heart – baked, cubed and fried, or cut up in stews/soups.
+Liver – great when sliced thin, rolled in flour, salt, pepper, garlic powder, paprika, and fried (just until it is a little pink inside) in olive oil. I like to serve it on a bed of steamed, sliced or butter sautéed onions. This is the traditional evening meal served at Deer Camp when someone fills their tag. The more deer killed the more liver for supper.
+Tongue – Clean and boil in water with garlic powder until tender. Cool, peel, and slice thin. Great when served with a mustard/honey or barbecue dipping sauce.
+Kidneys – The best way that I know to eat kidneys is to disguise them in an omelet. Boil them in umpteen changes of water spiced with garlic powder. Cut each one into 1/4-inch cubes and sauté in butter. Add them to your omelet as you would anything else along with chopped green peppers, chopped onions, and cheese. Don’t mind the slight hint of ode-de-urinal when the kidneys are boiling; you’ll get used to it by the time it comes to consuming the omelet. This is why I sometimes forget to save them when I field dress a deer.
+Mountain Oysters – These are better known as testicles. You will not find them on a doe so don’t bother looking. Remove them from the scrotum but do not remove them from the membrane they are incased in. Boil them in salted water with spices until done (use your own judgment). Cool and slice thin. Dip in BBQ sauce and whatever you do with them from here – – – well you’re on your own. I often leave these tasties in the field also but my Marine Corp trained brother swears by them. My other brothers swear at them.
As for the rest of the gut pile, I will leave it for the coyotes and ‘possums including the brains, lights (lungs), stomach, and a couple of other parts that my one brother complains to me for not saving. So, with this in mind, “Bon Appetite deer hunters.”
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