Posted by RBnSC on November 24, 2012 at 07:45:35 from (76.73.221.117):
In Reply to: Re: Dave2 posted by Ultradog MN on November 24, 2012 at 05:54:26:
We grew up on Venison. Dad did not worry about seasons if the meat was low. He always saved the liver,the heart, and the brains.Brains Mom would cook them in a frying pan and stir in some eggs and we would have them for breakfast. They don't have a lot of flavor but they do have a different texture in your mouth. The best meat on the hog is on the head. I am not a big fan of headcheese as I don't care for the pickled flavor. Then again it may be made differently up there. What I do love is liver pudding. We made it when we butchered hogs. It consisted of most of the internal organs plus the head with added liver and rice then cooked, ground, then stuffed back into the Cleaned intestines. Some folks would add a few kernels of sweet corn to weed out the picky eaters. Ron
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