I read a venison neck roast recipe that called for soaking in buttermilk overnight. I think it was in the back of one of the Benoit books.. great video man keep up the good work I saved the heart and liver out of my deer this season I will try this out!
Thank you I appreciate it, glad to hear ya got some venison also. I been doing the buttermilk thing since I was a child with blue fish in the ocean then would grill it and it seemed to remove a lot of the oil and stink figured for liver would work well. The salt brine we always did on all wild meat like rabbit squirrel and grouse seemed to remove the blood well. Thanks again be well
A younger animal is always best with liver, however, toxins are not stored in the liver, so any animals liver is completely free of toxins. Soaking deer or beef liver in powdered milk for a few hours is also a good way to help with taste. Great video.
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MERRY CHRISTMAS everyone from Syracuse NY
Thank you Earl!!
Ayyy 315😂
That looks so yummy and refreshing! The way you prepared is so wonderful...stay connected🧡🧡
Thank you!
Missed this one too
I read a venison neck roast recipe that called for soaking in buttermilk overnight. I think it was in the back of one of the Benoit books.. great video man keep up the good work I saved the heart and liver out of my deer this season I will try this out!
Thank you I appreciate it, glad to hear ya got some venison also. I been doing the buttermilk thing since I was a child with blue fish in the ocean then would grill it and it seemed to remove a lot of the oil and stink figured for liver would work well. The salt brine we always did on all wild meat like rabbit squirrel and grouse seemed to remove the blood well. Thanks again be well
A younger animal is always best with liver, however, toxins are not stored in the liver, so any animals liver is completely free of toxins. Soaking deer or beef liver in powdered milk for a few hours is also a good way to help with taste. Great video.
Thank you
I'd like to see your liver soup recipe
Wish I could have tasted that. Glad you cooked it in bacon fat. We fry up a bunch of bacon and sauteed onions, and cook our liver quickly and enjoy.
try marinating in non-flavored yogurt, buttermilk is fantastic, but you might be curious about the difference
Thanks for that tip I will try it, sounds good to me
I cook my liver in green peppers and onion
Looks really good buddy but Ive never really been able to eat liver! I might try your recipe though!
Same here never have been a big fan, always found liver to be rough for me to eat, but this is so so for me hope all is well buddy!!!
Liver it's so good you have to eat some in the hunting blind 👍
chicken liver gizzard and intestines tasty for me Sir
It took 6 deer between me my dad and my brother to finally get one with a healthy liver my dad told me it’s disgusting but I loved it😭
Liver - the most nutritious meat you can eat
It truly is I wish I enjoyed it more, but that heart is damn good!!! Appreciate you watching
How much time in the brine please?
You can do anywhere from 12 hrs to 24 in a fridge
I hope you have sharpened your knife since this video
@@johnsauble of course I sent it to the same guy that does your ice skates
What's butter milk
It’s everything But Er Milk 😆
If you live in US, they call it buttermilk in the stores. I'd say, it's similar to salty kefir, if you live in Europe.
@@wolfysays6311 i didn’t know that I just know we soak blue fish and liver in it
@@paparomesoutdoors711 Can't find in your heart and liver videos the concentration of brine: how much salt per water volume?