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Hi guys,
I'm looking for information on using all of the animal, be it goat or deer or rabbit.
Do you have any info or experience in this? I'm good with using broth for the bones, but everything else I have yet to learn. Got any links, sources, experience, advice etc?
Thanks
S
this guy is good. he uses all the animal in one or two videos from memory.
https://www.youtube.com/channel/UCs_...iqqFtVGd639Z0Q
Don't forget their hooves for glue.... Dog seems to dig them up bout a month after they get the scraps, fermented chewing gum :sick:
Probably more than you wanted to know, but.. : Everything But the Oink! - Pork Checkoff
Also the koran lists one extra way to get the most use out of a goat
Venison makes great haggis, so that's lungs sorted :thumbsup:
Watched Meat Eater on Netflix. He uses a fair bit, from tongues to testicles & shows how to cook them.
My dog loves chewing deer feet... Makes his shits a bit hairy but hey that's all good....Quote:
Originally Posted by 223nut
Haggis is one of my fav,s but Lungs !! ?Quote:
Originally Posted by Angus_A
It's one of the main ingredientsQuote:
Originally Posted by Boaraxa
For some reason I thought in my mind you meant to stuff the lungs , but got ya good point iv never made one but do enjoy eating them , lung doesn't seem that appealing ,I think il just stick to the eating bit & not worry about what is actually in there .Quote:
Originally Posted by Angus_A
It doesn't really taste of anything, it's primarily there for texture and to bulk it upQuote:
Originally Posted by Boaraxa
Some bones on a deer can be cut in half on a band saw and you can roast the marrow inside, very tasty on toast!
Rutting bull tahr testicals fried are very tasty much like Scollops
Sent from my iPhone using Tapatalk
I'll take your word on that one!Quote:
Originally Posted by Smiddy
You can pressure cook tendons for an hour and a half, then dehydrate them. After that just put them into a hot pot of oil and they immediately puff up into tasty chips. generic pic off google to show you what they look like.
Attachment 70750
Learn something new everydayQuote:
Originally Posted by Angus_A
:O_O:That there's a bunch of sickos on here?
Common pairing with beef tartare.
Forgot to mention after pressure cooking let them cool and slice them paper thin on a slicer.
