Anyone eat bird gizzards & hearts?

F

FrontSight

New member
The deer heart thread got me thinking...anyone eat the hearts & gizzards of game birds, like quail, grouse, pheasants, ducks, geese, etc?

If they have been eating tasty things then the gizzards taste great too and I love em, and i'm not ashamed to admist it! :D
 
Hearts & gizzards...

are both muscle tissue, no more and no less. A bird heart is kinda small; usually ends up in the soup with the meat from the boiled bones.

Now a gizzard, well, that's a delicacy. Back when I was into waterfowling I always brought home a mess of gizzards (my own birds' plus everyone elses') and cleaned 'em up. You just slice 'em open, remove the gristle from the ends and the tough sac in the middle, and there you are. My wife invented a recipe for curried gizzards that became a family favorite.
 
Gizzards are one of my favorite things to eat. Especially on some of the smaller game birds where it is difficult to get enough meat for a meal. The gizzard should not be overlooked. Hearts are good too

GAR
 
Grose

Did I spell that right? Oh' well, anyway I haven't eatin' my supper yet you guys, all this talk about eatin' organs is grossing me out. Can't we just stick with eatin' the MEAT from the bones? Yuk, the stuff some people chomp down on, tongues, hearts, kidneys, gizzards, etc.... Wow! And I'm even getting into Blood Sausage and the other ethnic wierd stuff.:D
Regards,
SN
 
Livers.

One pound fowl livers.
One onion
Two eggs
4tbs rendered chicken fat (schmalz)

Saute finely chopped onions in schmalz till transparent. Add livers and cook till done. Hardboil eggs. Drain off livers, reserve fat and juice. Run the eggs, livers and onions through one of those vintage meat grinders (mine was patented in 1899). Whip with fork, add reserved juice and fat to make creamy.

Serve on toast, crackers or bagels, or for a real treat, use as spread for rare roat beef sandwich on kosher rye.

WildironchefAlaska ™
 
My Grandmother loved gizzards, cooked them constantly. I could never get into them, but livers and hearts are a different story. Count me in.

Livers.

One pound fowl livers.
One onion
Two eggs
4tbs rendered chicken fat (schmalz)

Saute finely chopped onions in schmalz till transparent. Add livers and cook till done. Hardboil eggs. Drain off livers, reserve fat and juice. Run the eggs, livers and onions through one of those vintage meat grinders (mine was patented in 1899). Whip with fork, add reserved juice and fat to make creamy.

Serve on toast, crackers or bagels, or for a real treat, use as spread for rare roat beef sandwich on kosher rye.

WildironchefAlaska ™
Click to expand...

Good lord! I'm stopping at the supermarket on the way home from class tonight to pick up a bucket of guts for this. No meatgrinder right now, but I'll improvise.

Sounds friggin awesome.

Must... find... schmalz.
 
Aw, man...

No livers at the supermarket, the guy behind the counter looked at me like I had tentacles. Didn't even bother to ask about schmalz after that.

Time to find a specialty market.
 
My Animal Eating Rules

1) The item can not be necessary for life.

2) It must be a muscle.

3) It must not be visible from the outside under normal circumstances.


Another violation, just like deer heart.:D
 
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