Dr_Pain I have eaten haggis over in Scotland and like processhead said it isn’t much different than other mainly eastern European meals I have eaten over the years. The gentleman that heard I was interested in trying haggis was so surprised that he went and bought me my haggis dinner. He didn’t think anyone from the US would dare try it. I remember reading awhile ago that the FDA willnot allow lamb lungs to be used is US food. Not sure if this is true.

I had heard this about lungs in imported food products being verboten.

Dr_Pain said in Favorite way to prepare deer heart?:

Could you use it with other offals and make a cowboy stew? This is what they do down here with pig parts when they do a “boucherie”

So deer heart and liver are about as far as I have gone.
In Scotland they prepare haggis. The recipes I have seen usually include sheep lungs or “lights” along with heart, liver, oats and blood served in a sheep’s stomach.

If you are doing it right, the lungs are usually an unusable casualty when you shoot a deer with a rifle. With a clean pass through bow shot, the lungs could probably be salvaged.

We talk big about making deer haggis during cocktail hour at deer camp, but I guess we aren’t drinking enough or something, cuz we just never have dug that deep into the gut pile. We are all bow hunters so we could technically be salvaging some edible lungs. Still, they are LUNGS.

Haggis is a great idea!!! I would eat it but who else. In my family my oldest son would give it the good ol’ college try but I would end up with the rest of it.

Could you use it with other offals and make a cowboy stew? This is what they do down here with pig parts when they do a “boucherie”

So deer heart and liver are about as far as I have gone. I might have tried deer tongue once, but I don’t routinely harvest it off the deer since the effort outweighs the reward.

In Scotland they prepare haggis. The recipes I have seen usually include sheep lungs or “lights” along with heart, liver, oats and blood served in a sheep’s stomach.

If you are doing it right, the lungs are usually an unusable casualty when you shoot a deer with a rifle. With a clean pass through bow shot, the lungs could probably be salvaged.

We talk big about making deer haggis during cocktail hour at deer camp, but I guess we aren’t drinking enough or something, cuz we just never have dug that deep into the gut pile. We are all bow hunters so we could technically be salvaging some edible lungs. Still, they are LUNGS.

I’m asking the group for your favorite ways to eat deer heart. I am going to make sure I save deer hearts from now on unless we blow it up…which has been known to happen quite a bit. Lots of North Dakota kill shots from our hunting group.

Like bocephus I like it stuff, I use wild rice, fry it for appetizers. The liver we use to make liver sausage, I like to fry it up but I can eat only so much liver by myself, the sausage goes quicker.