Being born and raised in England, I was used to eating "organ meats" as a child.
Liver and onions is still a dish I crave regularly.
But nothing prepared me for the recipes my gran used to make before she died....without further ado, please find below a couple of more unusual
recipes...specially for those of us who still like the idea of utilising the whole animal, not just the posh bits
Fried Venison Heart
1 venison heart
1 md onion, sliced
1 ts Prepared mustard
1 ts Pickling spice
1 ts salt
3 ts Wine vinegar
1 c Red wine
2 ts butter
Split heart in half. Remove all vents and ducts. Misx onion,
mustard, pickling spice, salt, wine vinegar, and wine in large glass
bowl. Soak heart in marinade overnight. Dredge pieces in flour and
fry in butter over high heat. When both sides are browned reduce
heat and continue to cook 5 to 10 minutes longer. Serve with rice, potatoes or vegetables of choice.
Pork Brain Sandwiches
1 lb pork brains
1 egg, beaten
1/2 c Flour
1/2 ts baking powder
salt to taste
pepper to taste
Soak brains in salt water a short time. Cover with clear water and remove
membrane. Drain; beat in other ingredients with spoon. If too thin, add a
small amount of flour; if too thick, add small amount of milk. Fry on
griddle until well done, turning once. Serve on buns, of course, with hot butter if desired.
Enjoy! (or at least, please don't kill me!)