Thread: Deer Liver Pudding for Breakfast

A friend gave me the heart, liver, and lungs from a nice six pointer this week. I boiled them with salt black pepper and cayenne pepper for a couple of hours then put them thru a meat grinder. Added the broth and cooked until super thickened by adding and stirring in corn meal, Put in a greased loaf pan and refrigerated until morning. Slice into 1/2 inch slices roll in flour and pan fry until brown on each side. Fry a couple of eggs and eat with biscuit or toast. This brings back great memories from my childhood when I used to help my grandfather butcher hogs and my grandmother would cook this with hog equivalent parts. I have enough for about two weeks of breakfast every morning.

I love deer heart. Liver is so-so to my tastes. Lungs I have never tried -- how are they on their own?

I have only eaten them in a stew like described above and then I take the leftovers and grind them foe a pudding, They taste good to me.

That sounds delicious!
Another yummy variation of Scrapple or Haggis.

Love fried heart & liver.
Never had lungs.
Don't care for kidneys.