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Table of Contents
Can you eat a raw liver from a deer?
I done ate the deer liver and heart I got on the Island, but cooked, of course. They were both quite tasty, though deer liver is not as good as store-bought pork liver.
Can you eat raw liver?
Eating Raw Liver: The Takeaway
However, most official health agencies recommend against eating raw liver due to the presence of bacterias that can lead to food poisoning. You can receive many of the same benefits and nutrients from cooked liver, and dried liver supplements, without the risks.
Is it OK to eat raw deer meat?
The results suggest that eating uncooked deer meat is an epidemiological risk factor for HEV infection in the studied area. In countries such as Japan where deer meat is sometimes eaten raw, attention must be paid to this route of HEV infection.
Can you eat venison liver?
Bring a fresh liver into deer camp and one of your buddies will likely argue that you can’t eat it because it filters toxins. But the fact is, venison liver is packed with vitamins and nutrients. And most important, when prepared properly, it tastes delicious.
Eating Raw Liver: Benefits, Safety & How Often?
Bringing game from field to table is deeply rooted in tradition for most of us. As aspiring hunters, we were taught how to slice around a diaphragm and carefully grill the fillets, and we pass that knowledge on. But sometimes traditions need to be broken, or at least changed.
The growing popularity of venison has brought more creative recipes to the hunter’s table than ever before. In short, it’s time to think outside the box and burger tradition. So our three wildlife writers turned the cuts of meat that usually sit on the gut heap or the junk bucket into some of the best venison dishes you’ll ever bite into.
Fried Liver
By Krissie Mason
Fried Liver Fried Liver
Bring a fresh liver to the deer camp and one of your buddies will likely argue that you can’t eat it because it filters toxins. But the fact of the matter is that wild liver is packed with vitamins and nutrients. And the most important thing: When prepared correctly, it tastes delicious. So, here’s a hot version of foie gras (that doesn’t taste like traditional liver and onions at all). Serve it at camp and turn those skeptics into believers.
WHAT YOU WILL NEED
Half a deer liver
1 cup of milk
salt and pepper
¼ cup flour
2 TBSP. rapeseed oil
2 TBSP. butter
1 sprig of fresh rosemary
10 chives, cut into 3-inch pieces
Fried venison liver from OutdoorLife
DIRECTIONS
Make the cut: When dressing your deer, be careful not to cut through any major organs to keep the guts clean. As you remove the guts, be careful to keep the liver, a large deep purple organ, out of the dirt. Cut the liver from the heap and clean it with a filleting knife and fresh water.
Venison liver Fresh venison liver
1. Cut half of the liver into strips about 1 inch wide and 1/4 inch thick. Soak the liver strips in the milk overnight.
2. Pat the liver strips dry and season with salt and pepper. Then brush these babies with the flour.
3. Heat the canola oil in a frying pan and add the liver strips and fry until golden brown. Then remove the strips from the pan.
4. Put the butter in the pan. When it’s good and melted, throw in the rosemary as well. Return the liver to the pan and brush the strips with the butter. Remove the liver when blood stops collecting on top of the slices.
5. Add the chives to the pan and brush with the remaining butter.
6. Dress the liver strips with the chives and serve.
Ossobuco and Gremolata
By Jamie Carlson
Ossobuco is Italian and means “bone with a hole”. Some recipes call for different cuts of meat, but a truly authentic osso buco is made with a cross-cut veal shank that’s about 3 inches thick. Of course we swap the veal for game.
Ossobuco Wild Ossobuco
WHAT YOU WILL NEED
4 pieces thighs with bones
salt and pepper
¼ cup olive oil
½ tsp. Cinammon
2 carrots, cut into 1 inch pieces
1 onion, diced
1 stick of celery, diced
1 TBSP. fresh thyme
1 TBSP. rosemary
2 garlic cloves, chopped
1 liter of tomato sauce
2 cups chicken broth
2 cups of white wine
For the gremolata
½ cup chopped Italian parsley
Grated lemon zest and lemon juice (from half a lemon)
1 garlic clove, chopped
¼ cup chopped pecans
2 TBSP. olive oil
salt and pepper
Wild Ossobuco and Gremolata from OutdoorLife
DIRECTIONS
Make the Cut: You want even cuts of meat around the lower legs (thigh bones). Each shank should be sawn into 3 pieces about 3 inches thick. You end up with 12 pieces, so you can make this dish 3 times per stag (or just once for a hungry crew). A bone saw will work, but a sawzall is faster and cleaner. Done right, these cross-cut thighs will be the prettiest cuts of meat you’ve ever seen.
Ossobuco Ossobuco and Gremolata
1. Sprinkle the shanks with salt and pepper about 30 minutes before you start cooking. Heat the olive oil in a heavy Dutch oven or other ovenproof saucepan over medium-high heat. Just before you put the knuckles in, sprinkle them with the cinnamon (for whatever reason, cinnamon and venison just go together).
2. Sear the knuckles on all sides, then remove and set aside.
3. Add the carrots, onion and celery to the pot and cook for about 5 minutes. Then add the herbs and garlic and cook for another 2 minutes.
Ossobuco Ossobuco and Gremolata
4. Return the thighs to the pot and add the tomato sauce, chicken broth and white wine. Bring to a boil, then cover with a lid and place in a preheated 325 degree oven for 2 to 3 hours. After 2 hours, check if the meat is tender enough.
5. Mix the ingredients for the gremolata. To serve, place a piece of knuckle on each plate and top with gremolata and some braising liquid. I serve mine with a parmesan polenta, but mashed potatoes is just as good.
Smoky Deer Ribs With Drunken Deckhand’s Glaze
By Josh Dahlke
Venison ribs Smoky venison ribs with a drunken sailor glaze
On my family’s farm in central Minnesota, I learned to hunt deer and process them into meat. It was years before I was finally comfortable with a blade, but from the start I was instilled with a respect for the use of every piece of meat. I would meticulously work around the back straps to get every possible ounce of meat. But in all the years we never kept the ribs. Why should we? Look at a rack of venison ribs and it seems like there’s no meat to salvage.
However, this is only an illusion.
Each stag – doe or buck – carries a trophy rack of hearty ribs. Here’s how to prepare them. Side note: the glaze preparation is intellectual property stolen from a sailor on an Alaskan fishing boat. It was originally intended for grilled halibut, but I reworked it slightly to make it thicker and richer.
WHAT YOU WILL NEED
For the ribs
1 rack of deer ribs
2 pots of coffee
4 tbsp. soy sauce
1 cup brown sugar
Your favorite mesquite or hickory dry rub
Glaze Preparation for pouring the glaze
For the Drunken Sailor’s Glaze
3 TBSP. butter
4 tbsp. Brown sugar
2 TBSP. Wild Turkey American Honey Liqueur
2 TBSP. soy sauce
2 garlic cloves, chopped
1 TBSP. lemon juice
1 teaspoon. black pepper
Spicy Ribs Krissie Mason
DIRECTIONS
Make the cut: Use a hatchet, ax, or bone saw to remove the ribs from your deer carcass. This is easiest to do after you’ve cut out the back straps and removed all quarters from the deer. If you want to cut the rack in half to fit smaller pans, use pruning shears or a bone saw. A saber saw, if you have one handy, gets the job done quickly. If you go for the Fred Flintstone effect, leave them whole.
Wild Ribs Don’t let the ribs go to waste.
1. In a shallow skillet, combine 2 pots of strong coffee, the soy sauce, and brown sugar. You need enough liquid to completely cover the ribs. Use water to fill up the pan when you are low on coffee.
2. Dip the ribs in the coffee and sugar bath. Cover the pan with foil and put in an oven preheated to 250 degrees. Cook for about 5 hours.
3. Remove the ribs from the oven, pat dry and remove any grease or dirt that may have built up. Thoroughly coat with your favorite dry rub. I’m a big fan of Olde Thompson Smokey Mesquite Rub. (Optional: Add a pinch of finely ground coffee beans to the rub to enhance the flavor.)
4. Smoke the ribs for 1 hour. A Camp Chef SmokePro Pellet Grill on the low smoke setting is my number one choice. If you don’t have a smoker, use a lidded grill with natural hardwood charcoal and add wood chips. Move the charcoal and wood chips to one side of the grill and smoke the ribs on the opposite side. Make sure the grill does not get too hot.
5. While the ribs are smoking, combine the ingredients for the glaze in a small saucepan. Simmer and stir over low heat for 5 minutes. Remove from heat and set aside until the solution becomes syrupy.
6. Pull the ribs out of the smoker and drench them in the glaze.
Heart sandwich with pickled onions and horseradish sauce
By Krissie Mason
Heart sandwich Heart sandwich with pickled onions
Some camps initiate new hunters by having them chew into a raw heart right after killing it. Here’s another idea: Fry the heart for this sandwich and let the new guy do the dishes.
WHAT YOU WILL NEED
1 deer heart, trimmed, washed and patted dry
¼ cup all-purpose flour
1 TBSP. Salt
1 teaspoon. pepper
1 teaspoon. thyme (preferably fresh)
1 teaspoon. paprika
½ cup vegetable oil
½ cup mayonnaise
1 TBSP. horseradish
1 TBSP. lemon juice
Crusty bread or rolls
2 TBSP. butter
Pickled onions
DIRECTIONS
Make the cut: The heart is a tight, fist-sized muscle that sits between the lungs. When removing the lungs and diaphragm, be careful not to cut into them. Slice the heart vertically, leaving long, large chunks for frying. Using a sharp filleting knife, remove as many veins and arteries as possible.
Fresh wild heart, on ice Krissie Mason
1. Mix the flour, salt, pepper, thyme and paprika and add the heart slices to the mixture. Roll them in the flour mixture and let them rest. The flour draws out water and helps it fry better.
2. Heat oil in a cast iron skillet until shimmering. Toss to coat the pan and add the first heart cut. If the oil starts bubbling immediately, add the other slices. Fry for 3 to 5 minutes per side, being very careful not to overcook. When the meat is crispy on the outside and tender on the inside, remove it from the oil and let it rest.
3. Prepare the sauce by mixing mayonnaise, horseradish and lemon juice.
4. Slice the bread and butter each side. Drain the oil from the pan and add the bread for a quick browning. Spread a generous helping of horseradish aioli on each slice of bread, top with a pile of steaming roast venison heart and finish off with the pickled onions.
5. Crack a cold one and open a bag of chips.
Roast neck stewed in beer
By Jamie Carlson
#
Neck Roast Venison neck roast braised in beer
This hearty dish is anchored by a huge hunk of neck meat and plenty of dark ale, which is the perfect combination after a long, cold sit in your stag stand.
WHAT YOU WILL NEED
1 whole neck roast
salt and pepper
¼ cup olive oil
5 strips of bacon
8 ounces. Mushrooms
8 ounces. pearl onions
2 stalks celery, roughly chopped
2 large carrots, cut into large chunks
4 garlic cloves, chopped
3 cups beer (Any dark, malty beer will work. My choice: Barley John’s wild rice beer called Wild Brunette.)
2 cups mushroom broth or vegetable broth
1 sprig of rosemary
2 bay leaves
5 large sage leaves
1 cinnamon stick
2 sprigs of thyme
1 cinnamon stick
DIRECTIONS
Make the cut: Saw through as little of the neck as possible, i.e. work with a sturdy knife between the vertebrae at both ends of the neck. When you’ve gotten as far as you can with the knife, finish with a bone saw.
1. Rub the roast neck with salt and pepper and set aside.
2. In a Dutch oven large enough for the roast, heat the oil over medium-high and add the bacon. Remove the fat from the bacon. Remove the cooked bacon pieces, cut into small pieces and set aside.
3. Leaving all the oil and bacon grease in the Dutch Oven, place the shoulder roast in the hot oil and sear on all sides until well browned. Remove the roast and add the mushrooms, onions, celery, carrots and garlic. Cook for 2 to 3 minutes.
4. Put the roast back in the Dutch Oven and pour in the beer and broth. Bring to a boil. Then add the herbs, cinnamon stick and bacon. Cover the Dutch Oven and place in a 325 degree oven and cook for 3 to 4 hours.
deer tongue hash
By Krissie Mason
Tongue is a delicacy in many foodie circles, but venison lager hasn’t been one of them—until now. The tongue is very rich in fat, which is unique for venison. Because of the high fat content, it tastes delicious. Each organ is best served fresh. So prepare this dish for breakfast at your camp after the day, and your friends will soon be carefully extracting the tongues of their own deer.
The key to this dish is properly extracting the tongue, which is a larger piece of meat than you might expect. You must remove the tongue shortly after killing, before rigor mortis sets in.
Deer Tongue Hash Deer Tongue Hash
WHAT YOU WILL NEED
1 deer tongue
2 cups beef broth
1 bunch of thyme
1 large carrot, diced
1 medium onion, diced (¹⁄₈ cup reserved)
1 Idaho potato, grated
¹⁄₈ cup red pepper, diced
¹⁄₈ cup jalapeño pepper, diced (stem and seeds removed)
salt and pepper
2 TBSP. vegetable oil
DIRECTIONS
Make the cut for the tongue, dropping fresh tongue into the sauce pan. Krissy Mason
Make the cut: Carefully cut along the underside of the deer’s jawbone from the outside in a triangle shape. Start at the front of the deer’s jaw and cut backwards. Now you can pull the tongue out through the bottom of the jaw. Cut out the tongue at the base, making sure to get it back as far as possible. You’ll end up with a piece of meat about 10 inches long.
1. Place the tongue, broth, thyme, carrot, and onion in a saucepan and simmer over medium-high heat for 90 minutes, or until the tongue is tender enough to shred.
2. Remove the tongue from the broth and peel off the taste buds – this is the top layer of skin that should easily peel off. Rip the tongue.
3. After grating, rinse the potato to remove the starch. Mix it with the tongue, red pepper, jalapeño pepper, reserved onions, and salt and pepper.
4. Heat the oil in a small skillet over medium-high heat. Add the ingredients to the pan and turn the pan to medium-high heat. (You want the hash to fill the pan without piling it too high.) Use a spatula to press down on the mixture to help it hold together. When the edges of the potatoes start to brown, turn the mixture over and brown the other side.
Serve this crispy hash hot with your choice of sour cream, ketchup or hot sauce.
Special thanks to Chef Auggie Austreng, Lead Chef Instructor at Le Cordon Bleu College of Culinary Arts, for cooking three of the recipes in this feature (heart, liver, and tongue) and for including some Camp Cook Hunters in left his kitchen.
Why should you not eat deer liver?
Twenty white-tailed deer were harvested in that area, which includes Marinette, Peshtigo and other communities, and tests found high levels of PFAS in their livers. PFAS are chemicals that are harmful to human health, particularly to pregnant women.
Eating Raw Liver: Benefits, Safety & How Often?
Twenty white-tailed deer were caught in the area, which includes Marinette, Peshtigo and other communities, and tests revealed high levels of PFAS in their livers. PFAS are chemicals that are harmful to human health, especially to pregnant women. Exposure to high levels has been linked to health problems such as cancer and thyroid disease.
PFAS have been of concern since they were discovered in groundwater at Peshtigo and near Johnson Controls’ Tyco Fire Products, which used the chemicals to make firefighting foam. The chemicals are also used in biosolids applied to farms (click here for a similar story).
PFAS have been found in very small amounts or not at all in deer heart tissue or venison, so these are considered safe for consumption.
“We want to make it clear that people should feel comfortable eating venison from deer that they have harvested near this area,” wrote Tami Ryan, chief of the DNR’s wildlife health department, in a press release. “We’re just advising you not to eat the liver.”
“We don’t know how far back this contamination goes, so I think if there’s any liver left in the freezer, use your best judgment with the information we’ve provided,” said Sean Strom, fish and wildlife toxicologist at DNR.
Earlier this month, legislation went into effect banning the use of firefighting foam made with PFAS except in emergencies or in testing facilities with adequate safeguards (see related article).
Read more about PFAS contamination in the Marinette and Peshtigo areas on the DNR website.
The DNR plans to test more deer for PFAS in the upcoming hunting season.
Copyright 2020 WBAY. All rights reserved.
Can you get sick from eating deer liver?
The liver is a filtering organ and therefore has potential to have high levels of a number of contaminants. As a result, the NH Fish and Game Department recommends that no deer liver be eaten.
Eating Raw Liver: Benefits, Safety & How Often?
NH’s Fish and Game Department advises hunters not to consume deer liver. Studies conducted by NH Fish and Game have revealed elevated levels of cadmium and per- and polyfluoroalkyl substances (PFAS) in deer liver samples. The liver is a filter organ and as such can contain high concentrations of a number of pollutants. For this reason, the NH’s Fish and Game Department recommends avoiding eating deer liver.
For more information on PFAS and cadmium see:
How much raw liver should you eat?
The recommended maximum intake for adults is 300 mg per day. A 3-oz serving of beef liver has 330 mg, which is just over the limit. Lamb liver is higher, at 426 mg per serving, while chicken liver has 536 mg. If you already have high cholesterol, you might need to avoid it completely.
Eating Raw Liver: Benefits, Safety & How Often?
Liver is a good source of protein, as well as iron and other nutrients. However, the liver also contains high levels of elements that are not good for you, such as: B. Cholesterol. People severely deficient in vitamin A, iron, copper, or vitamin B12 might benefit from consuming liver, but this is a decision best left to a nutritionist or doctor.
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food limits
According to the Scientific Advisory Committee on Nutrition, most people should eat liver no more than once a week. Those with severe vitamin A or iron deficiencies may get the okay from their doctors to eat larger amounts.
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Vitamin A
A 3-ounce serving of calf’s liver provides 285 percent of your daily requirement for vitamin A. Vitamin A can be toxic when consumed in large amounts because it accumulates in the body. Toxicity is more likely in children and those who drink alcohol regularly, and can cause nausea, drowsiness, and fever. Severe cases can lead to broken bones and severe anemia. People who are already taking vitamin supplements should check with their doctor before consuming liver to make sure they are not exceeding the safe recommendation for vitamin A. Pregnant women and those planning to become pregnant may need to avoid liver entirely unless their doctors tell them OK. According to the National Center for Biotechnology Information, vitamin A can cause abnormal fetal development, failure to thrive, and kidney damage.
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Fat
Liver is very high in cholesterol. The recommended maximum intake for adults is 300 mg per day. A 3-ounce serving of beef liver contains 330 mg, which is just over the limit. Lamb liver is higher at 426mg per serving, while chicken liver has 536mg. If you already have high cholesterol, you may need to avoid it entirely.
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nutrient
Since the liver is the organ responsible for filtering chemicals out of the body, it is also where the hormones and chemicals injected into animals end up. If you want to eat liver regularly, buy organic. Organic meat comes from animals that have not been injected with hormones or antibiotics. You can also choose to get vitamin A from other sources instead of liver. Try fortified milk and cheese for vitamin A. You can also get beta-carotene — which the body then converts to vitamin A — from plant sources, including carrots, spinach, kale, apricots, and mango.
What is the healthiest way to eat liver?
- Pan-fried: Liver works well when pan-fried with onions.
- Spaghetti Bolognese: Liver can be chopped or minced and then mixed with regular ground beef. …
- Burgers: As with Bolognese, chop or mince the liver and mix it with ground beef to make seriously nutritious burgers.
Eating Raw Liver: Benefits, Safety & How Often?
Once a popular and valued food source, the liver has fallen out of favor.
This is unfortunate as the liver is a nutritional powerhouse. It’s high in protein, low in calories and packed with important vitamins and minerals.
This article takes an in-depth look at the liver and why you should include it in your diet.
What does raw liver taste like?
It is quite delicious. Beef Liver can have a fairly strong earthy flavor if overcooked. Because beef liver is extremely rich in minerals when overcooked, it loses its moisture and the mineral concentration-to-protein goes way up giving a much stronger more pungent taste even slightly metallic flavor.
Eating Raw Liver: Benefits, Safety & How Often?
Beef liver is possibly the most underrated and misunderstood cut of meat there is. Not only is it undeniably healthy, calf’s liver, as it is also known, also tastes delicious when prepared correctly. I consider beef liver the ultimate “functional supplement” as it is a great cut of meat to enjoy and a powerhouse of bioavailable nutrients for your body.
However, many people have told me that they don’t eat liver. You don’t like the taste or it’s dry and leathery. Never one to shy away from a challenge, I insist on making one of my favorite liver dishes for these skeptics.
I’ve managed almost flawlessly to convince the uninformed that beef liver is a sumptuous delicacy when properly prepared.
In this installment of our nose-to-tail nutrition and offal series, I share with you the wonders of beef liver.
Did you know that beef liver is, pound for pound, the most nutrient dense natural food in the animal or plant kingdom?
For this reason, in my opinion, beef liver is the crème de la crème of nose-to-tail eating. It’s one of, if not the best, way to get bioavailable nutrients into your body and enjoy a new, tasty meal at a great price.
I’m going to explain all of the amazing health benefits of eating beef liver and share with you some of my favorite beef liver recipes and hacks.
CONTENT OF OUR BEEF LIVER GUIDE
What is beef liver? I will provide some of the basic biology and facts about the liver.
The importance of consuming organic beef liver from grass-fed and grass-managed cattle. Make healthy choices.
Nutritional Benefits of Eating Beef Liver. As one of the best sources of bioavailable iron, vitamins and minerals, no one should underestimate the natural goodness of beef liver.
How does beef liver taste? The difference between grass-fed and conventional beef liver.
What is the texture of the beef liver? How quality and how you cook it makes the difference.
Beef Liver Supplements ~ Pros and Cons. Eating beef liver vs. taking pill supplements.
How to properly cook beef liver. Tips for preparing and cooking beef liver properly, as well as some of the best beef liver recipes.
3 quick and easy beef liver recipes. Speed and simplicity are the keys here.
How to get kids to eat and enjoy liver. 4 quick tips that work.
What is beef liver?
The liver is generally the largest organ in any animal. It is a vital organ responsible for many important bodily functions in all mammals:
Processing of food after digestion. It filters everything that is eaten.
Breaks down fat into energy.
Holds and releases glycogen to regulate blood sugar.
Storage of important nutrients such as vitamins and iron.
Remove toxins from the blood.
Typically, a whole beef liver weighs 10 to 15 lbs. When raw, it has a jelly-like texture, dark red color, and virtually no fat.
When I was on safari in Kenya 16 years ago I had the privilege of witnessing the big dominant proud alpha lion being the first to kill. When the rest of the pack moved in, he had to feast on the liver first and himself like a winner’s trophy.
I witnessed the unmistakable instinct to reach straight for the most nutritious organ Mother Nature had, and it was eaten before others got a chance.
One thing is certain, both in the animal kingdom and for humans, throughout history the liver has been an essential part of a healthy carnivore or omnivore diet. It has always been part of the ancestral diet in all parts of the world and in every culture.
We are just beginning to reconnect with precious offal and cuts like liver that have been forgotten for several generations.
Importance of eating organic beef liver from grass-fed and grass-managed cattle
Remember that one of the key roles of the liver in animals is to filter whatever is eaten.
It’s always important to choose the best cuts for the best results. Since toxins are processed in the liver, it is all the more important to ensure that you get your beef liver from an excellent organic farm.
Acidosis is a major problem in grain-fed beef cattle that directly affects the pH, taste and toxicity of the calf liver that you may buy and have a very poor eating experience.
Grass-fed and grass-raised certified organic beef liver has higher levels of CLAs. It is also free from toxins.
When you make sure you buy beef liver from a trusted natural source, you can rest assured that it will taste just as good as nature intended. It becomes tender, with a softer texture. The health benefits and culinary experience of trying natural, organic, grass-fed, and processed beef liver will be all the more rewarding.
For the best flavor and dining experience, we recommend the following for your beef liver:
Certified 100% organic.
Verified Grass Fed and Grass Ready.
Non-GMO project certified.
You are what your food eats, so we advise customers that if they choose to eat liver, eat liver like our great-great-grandparents did, i.e. free of chemicals, pesticides, toxins, GMOs and artificial feeds.
There is no comparison in taste, texture, color or smell to clean natural organic liver.
Nutritional Benefits of Eating Beef Liver
Beef liver has long been recognized as highly nutritious and recommended as part of any diet, although it has seen a surge in popularity among people on carnivore, ancestral, and paleo diets.
No wonder many call it a superfood. The nutrient-rich beef liver is truly unique. Certainly the healthiest piece of meat and arguably the healthiest food of all categories.
It’s low-fat, only 0.16 ounces of total fat per 3.5 ounce serving. Nutrient-rich beef liver is also the best source of vitamins A, B12 and iron from any cut of meat. Because of its extremely high iron and mineral content, beef liver has long been used to treat anemia and compromised immune systems.
Below I’ve listed the nutritional information for a typical 4-ounce serving of beef liver with Daily Value percentages for a 2,000 calorie diet. This level of nutrient density in a natural food source is unmatched:
Saturated Fat 6%
cholesterol 118%
Sodium 2%
Potassium 4%
total carbohydrates 1%
protein 52%
Vitamin A 380%
Calcium 1%
Vitamin B6 30%
Vitamin B12 1,190%
Riboflavin 180%
Vitamin B3 98%
Copper 500% RDA
Folic Acid 80% RDA
Niacin 80% RDA
Selenium 60% RDA
Iron 25% RDA
How does beef liver taste?
Almost all misconceptions about how beef liver tastes stem from not knowing how to properly cook it.
Prepared properly, with the good basic ingredients, the liver has an almost sweet, naturally earthy flavor. It is very tasty. Beef liver can have a pretty strong earthy flavor if overcooked.
Because beef liver is extremely rich in minerals when overcooked, it loses its moisture and the concentration of minerals relative to protein increases sharply, resulting in a much stronger, sharper flavor, even a slightly metallic taste.
Those who find the flavor a little overwhelming have probably never tried organic, grass-fed, and grass-fed beef liver, which is significantly milder in flavor with a silky smooth finish.
Eating Raw Liver ~ How Does It Taste?
We’ve seen a lot of interest in eating raw liver across social media, websites, and customer inquiries. While at TruBeef we don’t recommend this for food safety reasons, we know people eat raw liver anyway.
We’re told that when eaten raw you can immediately taste the rich high iron content, but this can easily be counteracted with a squeeze of lemon/lime juice or even Tabasco. Eating raw beef liver is certainly an ancient dining experience.
Beef Liver Hack #1: Raw Liver Pills (No Flavor, All the Benefits).
Chop your grass-fed beef liver into 1/4″ x 1/2″ cubes.
Separately, place on parchment paper and then place in the freezer for 4 days.
Remove, place your natural frozen beef liver pills in a tupperware and then back in the freezer.
Take one to two a day. These are literally tasteless due to freezing.
This is a very common way to incorporate raw liver into your daily diet to get all the nutrients. Since the liver is almost frozen, there is hardly any flavor.
Is It Safe to Eat Raw Liver?
Here at TruBeef, we always recommend cooking liver medium/medium rare, but when attempting to eat raw liver, there are three criteria to keep in mind:
1. The liver comes from cattle that are organic, grass-fed, and grass-fed, ensuring no residual toxins or heavy metals.
2. The liver has been frozen below -4 F (-20 C) for at least 7 days prior to consumption. Similar to sushi and sashimi, pre-freezing ensures that no pathogens can survive.
3. Hands, utensils, cutting boards, and anything else that comes in contact with the liver are clean.
What is the texture of the beef liver?
The most common mistake that changes the texture of beef liver: overcooking! If the beef liver is overcooked, it will dry out and become very tough very quickly. This crucial mistake is, in my opinion, the main reason why so many people dislike the liver. They just didn’t experience it properly cooked.
Enjoying food isn’t just about taste, the texture of your food or mouthfeel is an important part of the overall sensory experience, no matter what you eat.
Beef liver should be cooked to medium-medium, even medium-rare if you prefer it that way. When cooked like this, the liver has a nice, soft, creamy texture and nice outer crust, quite unlike any other meat you’ve tasted.
Raw liver, which is becoming more popular on the carnivore diet by the day, is very soft, has a slightly jelly-like consistency, and is quite tender.
Beef Liver Supplements ~ The Pros and Cons
Since many people have either never tried to cook liver or have bad memories of eating overcooked liver, dietary supplements have proven very popular lately. These people see all the health benefits of beef liver without actually eating it. This begs the question: are dried dried liver supplements as good as eating the real thing?
Here are the pros and cons of real beef liver versus freeze-dried liver supplements:
Benefits of Beef Liver Supplement:
Convenient, it’s easy to take a liver pill.
Easy to swallow.
For those who do not like the taste of liver, they can stop eating it and take supplements.
Easy to store at room temperature.
Long durability.
Commonly available in health food stores and online.
Has some liver content that is beneficial.
Cons of Beef Liver Supplement:
Some nutrients are lost during drying and processing.
Dried liver typically has a fishy taste and odor in the mouth.
Fillers and binders are commonly used.
Price per pound (pound), dried liver supplements are extremely expensive compared to real liver. A typical monthly supply of dried beef liver costs $25 to $49 per 100g bottle. 1 pound of high-quality organic grass-fed raw liver is only $11 to $13 per pound (453 grams). A quarter the price and four times the liver.
Just a single 4-5 ounce serving of fresh liver exceeds the amount of a typical bottle/month’s supply of dried liver.
Dietary supplements are largely unregulated by the FDA, so you don’t always know what you’re getting. A 2019 survey of 49 beef liver supplements purchased from online retailers in the US found evidence that 59% did not comply with US labeling regulations.
It can’t be from grass-fed, grass-fed animals, even if it says so on the bottle, because the FDA doesn’t review the grass-fed animal claim, nor does it have a legal definition of it. So who knows what you really get.
Not as natural and less bioavailable source.
Quality and % of liver vary from batch to batch.
For me, beef liver in its original meat form is the ultimate functional supplement. You can eat it, enjoy its taste at a bargain price, and reap all the amazing nutritional benefits. You can’t cook and enjoy dried beef liver pills, and the ultimate source of liver supplements is rarely listed on the packaging.
Beef Liver Hack #2: Soak beef liver in buttermilk or milk.
Never tried to eat liver and nervous? Do you have childhood memories of being forced to eat substandard/overcooked liver? No problem, there’s a very simple tried-and-true hack to help pre-cook; Just soak the liver in buttermilk first!
In a bowl, pour enough buttermilk to cover the raw liver.
Leave for 2 to 3 hours, rinse and cook.
The acidity of the buttermilk makes the liver much milder and makes the meat even more tender.
Regular milk is fine, but soaking liver in buttermilk works best by far.
How to properly cook beef liver
Don’t overcook it!
Any cook will tell you that the number one rule when cooking beef liver is not to overcook it. Medium or medium-rare is the best way to serve any type of liver for the best flavor and smoothest texture.
If you overcook the liver, it will become tough and lose its tender texture. The overcooked liver tends to be bitter, with a much stronger mineral flavor. You want to see a bright pink color when you cut into it after cooking.
When I roast or grill beef liver, I like to slice it really thinly—about an inch thick. This allows you to cook it very quickly at a high temperature. You end up with a beautifully charred exterior and a lusciously smooth and creamy interior.
A cast-iron pan at a high temperature is best for frying.
HOMEMADE BEEF LIVER RUB
I love creating my spice blends and have found the following to be a fantastic rub for beef liver:
¼ cup dried cilantro.
¼ cup paprika (smoked is best).
1 tablespoon coarsely ground black pepper.
¼ cup dried chili.
1 tablespoon dried garlic.
Shake all ingredients together and store in an airtight container.
3 quick and very easy beef liver recipes
One of the great things about liver is that it’s VERY quick and easy to cook. With the right simple recipes and careful not to overcook, you can transform this Cinderella of the culinary world into an adorable princess. It also doesn’t require much skill or effort.
Follow three of my favorite easy beef liver recipes and you can’t go wrong with the flavor and texture.
Homemade beef liver pate recipe
A favorite in fresh and Belgian cuisine, Pate makes a wonderfully elegant and sophisticated main course or a deliciously healthy carnivore/paleo snack. Here’s a great preservatives-free and additive-free beef liver pie recipe that will delight your guests and keep your family coming back.
Ingredients:
Grass-Fed Beef Liver – 2 to 3 pounds
2/3 tablespoons butter for frying, flavor and moisture.
Kosher or sea salt.
One medium onion (optional).
3 garlic cloves (optional).
Homemade Beef Foie Gras Method:
Roughly chop the liver and onions. Sauté onions and garlic in butter until soft and translucent. Add the liver and cook until medium sized and still pink inside. Add salt and spices to taste. Remove from heat and blend until smooth and creamy.
Beef Liver Hack #3: How to Preserve Foie Gras
All foie gras, not just beef, loses its beautiful pink color once it’s in a jar. To keep your pie fresh and retain its vibrant color, melt some butter and pour it over the pie. The butter seals the pie and prevents it from oxidizing and losing its color.
Fried beef liver with butter, salt and lime juice
For a savory quick liver meal I bought this version in southern Spain and it’s a real winner.
Ingredients:
beef liver.
salt and spices to taste.
butter/ghee/tallow or tallow.
lime juice.
Kosher salt or sea salt
Fried Liver with Lime Juice Method:
Mix salt, spices and flour to coat the liver. Coat the liver with the flour and spice mixture. Heat olive oil and butter in a pan and fry the liver medium. Remove liver and deglaze pan with lime juice. Pour over the liver and sprinkle with some kosher or sea salt.
Beef liver and onions
This is one of my absolute favorites, served with mashed potatoes and a soul food staple. Pure hearty home cooking and to prepare synchronously.
Ingredients:
beef liver.
Kosher salt and spices to taste.
Ghee, tallow, or tallow for frying (and extra flavor)
Method of cooking liver and onions:
Slice the liver about an inch thick.
Finely chop the onion.
Heat ghee or suet in a pan until very hot.
Fry the liver to the middle.
Remove the liver from the pan and sauté the onions in the same oil.
Caramelize the onion until sticky and brown.
Cover the liver with onions and serve with mashed potatoes. Traditionally served with sauce on top.
HOW TO TEACH KIDS TO EAT LIVER ~ SOME TIPS
One of the most common questions we get asked. Here are some quick tips that are proven to work.
Start them young! The sooner you get your kids to eat liver, the better for their health and they are less likely to give up beef/veal liver in their senior years.
The French start their children with liver and oysters for this very reason, so that by the time their children reach their teens, they will appreciate these delicacies.
Burger with liver and ground beef mix.
Start with 1 pound ground beef to ¼ pound (113 grams) of mixed liver from the good processor.
Mix in a bowl with a teaspoon of sea salt.
Form burger patties and prepare the burger as usual.
If your kids don’t notice otherwise, you can try adding a little more liver next time until you finally have a mixture that’s at least 50% liver and 50% ground beef.
A great way to incorporate liver into a kid’s diet with an American classic – the burger!
Liver and ground beef meatballs. You can also follow the same process as the Blended Burgers above and make the meatballs, add some sage, chopped onions, dried herbs and kosher salt and cook as usual. Serve them alone or in your favorite marinara sauce. Delicious and healthy!
Ketchup! So when I was a small child, I got liver from my mother. Just liver, dusted with flour, fried in butter until medium, then served with tomato ketchup. The ketchup’s sweetness and slight acidity is the perfect accompaniment to the natural flavor of liver and made liver an extremely enjoyable treat for me. Luckily we are no longer in the sugar-saturated 1970’s of my childhood and there are many low-sugar or no-sugar ketchup brands on the market to make this even more natural and healthy for kids.
TruBeef ancestral blend. Our second most popular product and as an online nose to tail butcher we’re happy to see how popular it has become with customers. Our Ancestral Blend is 80% ground beef, 10% liver, and 10% kidney. Organically grown and 100% grass fed, 7 done. You get all the benefits of liver and kidney without any flavor. We have customers texting us how they made it for kids and picky eaters and they didn’t even know it!
What is the difference between beef liver and beef kidney?
When displayed in a butcher shop, beef kidney is sometimes confused with liver due to the dark red color, it is also the closest to liver in terms of texture and some similarities in nutritional profile. But there are some notable differences between beef kidney and liver:
Beef kidney naturally has a milder taste.
Beef kidney is known to improve histamine intolerance.
Studies show that beef kidney improves thyroid health.
Beef liver is a much better source of vitamin A.
The beef kidney has even more vitamin B12 than the liver. Although beef liver is the best for a full range of B vitamins.
While the kidney has a high iron content, the iron levels in beef liver are significantly higher.
Beef liver is higher in protein.
Beef liver has more carbohydrates than any other animal product.
Beef liver is the better source of vitamin K2.
Overall, beef liver has a much higher nutrient density profile than kidney. Both are delicious and worth including in your diet, even just once a week, for a tasty, bioavailable ancestral supplement.
Other offal to try
Other great offal that are great sources of nutrients and are easy to prepare are beef tongue, beef heart, and beef oxtail.
Beef liver summary
Does deer meat have to be fully cooked?
You want to cook your venison until it reaches an internal temperature of 130° to 140° F and then remove it off the grill. Providing it wasn’t cut too thin, it should just be slightly pink on the inside. If it is still pink on the inside that means it is still nice and moist in there too.
Eating Raw Liver: Benefits, Safety & How Often?
Mistake #1 – Cooking game like beef
It’s the fine marbling of fat in beef that practically allows it to stay juicy and juicy no matter what you do with it. However, venison does not have the same marbling and loses moisture in other ways. When beef is cooked, melted fat and moisture escapes into the pan or grill, but with venison, that moisture rises like invisible meat smoke.
Searing the venison steak in a cast iron skillet with a little olive oil is one way to lock in the moisture. Another option is marinating, which not only adds moisture but also makes the meat more tender. Typically, marinades are reserved for the tougher cuts of meat, while a loin or tenderloin just needs a little salt and pepper.
As for marinades, you can try some of our favorite wild marinades or these household items:
Italian dressing
teriyaki
red wine
grill
Let it soak for at least six hours and cook to your liking. Not only will you have great moist meat, but it will taste great too.
Mistake #2 – Keeping the fat going
You think you’ve solved the problem of dry venison, don’t you? You will only keep the fat. Problem solved. Unfortunately, beef fat tastes good, but venison fat does not. It retains the consistency of candles and covers the inside of your mouth. Worst of all, excessive venison fat is one of the main reasons people refer to it as “wild.” Just cut off the fat and silver skin so people can taste the meat and not the candle stuck to the side of it.
Mistake #3 – Adding salt
Don’t season your venison steak like you would a regular steak before putting it on the grill. Since venison is already a lean meat and dries out easily, you don’t want too much salt on it that will turn it into jerky before your eyes. If you want to salt it, do it lightly or do it in the marinade beforehand. Otherwise, let your guests salt after the meat is cooked.
Mistake #4 – Slice too thin before cooking
When preparing venison steaks, make them thick, otherwise it is best to cook this meat in a fried form. This is another time venison is confused with other meats. Most people think it cooks as slowly as beef, but it actually cooks pretty quickly. That means if you cut thin steaks and cook them like beef or pork steaks, it will end up being pretty dry. Just remember to cut thick, cook briefly and then cut thin.
Mistake #5 – Boil pink
Does everyone at your table like their meat well done? Well, too stupid! You want to cook your venison until it reaches an internal temperature of 130° to 140°F and then remove it from the grill. Unless sliced too thin, it should only be slightly pink inside. If it’s still pink on the inside, that means it’s still nice and wet there too. If you cook the whole pink like pork, expect terribly dry meat.
Check out these venison recipes now and eat up!
Do you need to soak deer liver?
Fresh liver – from ANY animal – will have a bit of a metallic taste to it. This is BECAUSE of the blood. To cut back on that taste, it’s a simple matter of soaking. Now, you’ll never get all of the blood out – and if you could, it wouldn’t taste much like liver anymore.
Eating Raw Liver: Benefits, Safety & How Often?
Wild liver is often one of the first meals prepared by the animal after a successful hunt. I personally would go for the fillet first. There’s nothing wrong with starting with the liver, but I prefer to prep it a bit before using it, which will take a day or two.
The liver is a filter for the blood. As such, it contains a lot of blood – and the more blood you can remove, the better it will taste.
Fresh liver – from ANY animal – has a slightly metallic taste. It’s the blood. To reduce that flavor, it’s a simple matter of soaking. Now you’ll never get all the blood out – and if you could, it wouldn’t taste much like liver.
First, cut the liver into several parts (2-3 pieces). The main reason for this is to expose more surface area to the brine solution. If you don’t cut it, you’ll find that the “skin” on the liver greatly hinders the soaking process.
In a mixing bowl, mix several tablespoons to 1/2 cup of kosher or pickling salt in 1 quart of water. You don’t have to be exact. I usually tip a bunch of salt into the bowl and cover it with enough water that I think will dissolve the salt, then stir until dissolved. If it needs more water, I add a little more.
Place the liver and salt water in a gallon freezer bag or silicone bag. seal it. Pour into the mixing bowl and place in the fridge. You’ll want to put the bag in a bowl for two reasons:
1) Any type of pouch can leak when you least want it.
2) You can cover the bowl with a paper towel or Press-n-Seal, or it might even have a lid. Not everyone likes a liver soaked in the fridge!
If you have something to pickle, like this bucket of salt, you can use that too — and it helps keep the liver fully submerged.
Let it soak for a few hours and then rinse. If it’s still very bloody, mix up a new batch of salt water and repeat the process. Twice is usually good. Remember, you’ll never get all the blood out.
Can you freeze deer liver?
After a final rinse, cut it into strips about 3/8 inch or so. You can fry them or place the strips on parchment paper or silicone baking mats on a baking sheet and freeze. The silicone mats make it super easy to remove them from the tray. Once frozen, I take the solid strips and vacuum seal them in portions (3-4 slices for a single serving) – which are perfect for a lunch of liver and onions (see recipe here!) at once, note. If you vacuum them they have lasted me for over a year and they still taste just as good! Although I usually eat them much earlier – but sometimes things can get lost in the freezer!
As a final note on the liver, examine it carefully when dressing the deer in the field. If anything about it looks repulsive, leave it at the casing stack. I dumped the liver here because of black spots that turned out to be liver flukes. These spots were mottled all over when I sliced it. Don’t let that stop you from keeping the liver – I’ve only seen this twice out of about 30 deer – but always look carefully. When in doubt, leave it.
Shopping List:
How do I know if my liver is cooked?
Sauté livers for at least 5 minutes or until an internal temperature of >70°C has been reached and maintained for 2-3 minutes. Use a food thermometer to check the internal temperature of the largest liver in the batch. Livers should be cooked until they are no longer bloody in the core.
Eating Raw Liver: Benefits, Safety & How Often?
Microbial contamination is limited to the outer surfaces of whole red meat cuts such as steaks or chops. However, livers can be contaminated with Campylobacter both inside the tissue and on the outer surfaces.
Concentrations of Campylobacter organisms on poultry meat are higher than other meats, but outbreaks have been traced to lamb liver, often referred to as roast lamb. Proper controls are needed to ensure cooked livers are safe for consumption to reduce the risk of infection without compromising the quality of the product.
What can go wrong?
Outbreaks of campylobacteriosis have occurred as a result of restaurants serving undercooked livers. Products included:
sliced or whole lamb liver
chicken liver
Chicken liver mousse or pie.
Examples of control failures were:
Undercooking the liver, allowing bacteria to survive (see Figure 1). Livers are believed to become dry and inedible if overcooked.
Poor separation, allowing cross-contamination from raw liver to cooked product.
Poor hygiene that allows bacteria to recontaminate the cooked product from hands, knives and unclean surfaces.
How can I tell if the product is contaminated?
New Zealand studies have shown that livers are often naturally contaminated by Campylobacter on external surfaces and internal tissues. This contamination will not affect the appearance or smell of the liver.
What can I do to protect the consumer?
Fry the liver in small batches to allow for effective cooking.
Sauté liver for at least 5 minutes or until reaching an internal temperature of >70°C and holding for 2-3 minutes.
Use a food thermometer to check the internal temperature of the largest liver in the batch.
Livers should be cooked until the core is no longer bloody. Color is not a reliable indicator of effective cooking. Studies have shown that liver tissue can remain pink after it has reached a safe temperature (see Figure 2).
Make sure that juice from uncooked livers does not get on other foods.
Scrub cutting boards, knives, and other utensils that have come into contact with raw liver with hot water and dish soap and allow to dry.
For the preparation of poultry, it is preferable to use a separate board and dishes.
Prepare the pie using a 2-step cooking process: Fry the liver in a pan. Finish cooking in a water bath with sufficient time and temperature to reach an internal temperature to kill Campylobacter.
Figure 1: Chicken liver cooked at 60 °C, still bloody in the middle.
How do you prepare deer liver?
I slice my livers into thin strips, about 3/16 inch thick, and then soak the slices in a solution of water and lemon juice. This removes some of the blood and mellows out any pungent flavors. Soaking is optional for animals up to about 1 1/2 years of age.
Eating Raw Liver: Benefits, Safety & How Often?
What organs of a deer can you eat?
If you get the all-clear, the liver, kidney, and heart are all edible and, when properly prepared, can be incredibly tasty. There is a very long global tradition of eating the deer’s heart that extends to countless ancient cultures all over the world. Whitetail deer hearts are complex and delicious when enjoyed fresh.
Eating Raw Liver: Benefits, Safety & How Often?
After whitetail hunting, many hunters tend to utilize the venison but then discard the parts that are considered less palatable or perhaps seemingly useless. This includes guts, hooves, bones, extra fat, etc. A growing trend in deer hunting is for hunters to think creatively about how to reuse every piece of the animal so nothing goes to waste.
So what types of food, produce, and other useful or decorative items can you get from your deer? The possibilities are limitless.
Here is a list of ideas for using whole animals, including ways that seasoned modern hunters, survivalists, homesteaders, and ancient hunters have used all of the different parts of an animal. This list doesn’t cover the basics of eating venison, as we’re sure you’ve got that covered already. You can find some delicious venison recipes in our Favorite Porridge Recipes post.
Use of offal (organ meat and entrails)
After thorough cleaning and drying, casings can be used as natural sausage casings.
Twist and dry the guts to use as cords.
Twist and dry the guts to use as cords. After very thorough cleaning and preparation, you can use the bladder or stomach to store water.
Before eating any internal organs, be sure to check with your local wildlife authority to see if there are any known diseases or parasites to watch out for. If given the all-clear, the liver, kidney, and heart are all edible and, when properly prepared, can be incredibly tasty.
There is a very long global tradition of eating the heart of the deer, stretching back to countless ancient cultures around the world. Whitetail deer hearts are complex and delicious when enjoyed fresh. Hearts are easy to clean and prepare.
It may sound strange, but the tongue has fantastic flesh. In fact, tongue is eaten and enjoyed all over the world, so there are endless different ways to prepare it to suit your particular taste.
Just can’t make up your mind to eat any of these parts? They also make excellent dog food (when treated properly) and work really well for composting.
For all of these uses, consult a local expert when in doubt.
use of the tail
Preserve and color tails to use as fishing lures/streamer flies.
The traditional keychain application is also a popular application.
use of the urine
Make your own cover scent.
If you have a deer, use the urine as bait.
You can also use the urine to remove hair to tan the skin.
Using Hide and Seek
When dressing your white-tailed deer, don’t just rip off the skin and throw it away. save it.
Whitetail hide can be tanned into a variety of items such as: Add it to suede clothing, wall hangings, decorative throws, money folds, custom bags, blankets, or anything else you can think of.
You can take your hide to a professional to have it tanned, or you can do it yourself. It’s a lot of work and it takes a lot of time, but it’s definitely worth the reward.
If you don’t want to brown it, use the rawhide for shoelaces, straps, eardrums, or chews for your dog.
If you’re particularly thrifty, a whitetail scrotum works perfectly as a pouch. Think different!
If you don’t want it, sell it.
use of the blood
Blood can be added to your compost to make an awesome natural fertilizer.
EAT it! Whitetail deer blood makes delicious black pudding, black pudding (make sure to use the entrails for the casing and the venison for the filling), and blood soup.
With legs and hooves
Hooves can be melted down and used as glue, gelatin, or oil.
The lower portion of the leg can be made into an assembled Custom Gun Rack.
The lower part of the legs and hooves can be mounted on wood and made into a wardrobe.
use of the head
Save the skull to display on your walls.
Some people use the animal’s brain to use in tanning.
EAT it. Animal heads offer delicious, if seemingly unconventional, food. Remove hair and ears and fry the head whole with vegetables and BBQ sauce. Make it in soup broth.
Sell or trade it. If you don’t want it, someone else probably does.
Teeth can be made into buttons or jewelry.
Grind down teeth and use as homemade sandpaper.
use of fat and tendons
Whitetail deer fat can be slowly boiled down and made into tallow. Tallow can be used to impregnate metals, condition leather, lubricate machinery, and even make healthier cooking fat.
The fat can also be used to add extra calories when cooking, which is especially beneficial in survival situations.
Rendered fat can be used as fuel for torches.
Sinew can be dried and used as cord for lacing or sewing. Try using it as sewing thread for your deerskin!
String can also be dried and used as bowstrings and as a base for traditional bows.
Tendons are easily absorbed by the body. When properly sterilized and processed, it makes a fantastic suture thread.
use of the bones
Bones are often thrown away which is a total waste! Whitetail bones are versatile because they are so versatile.
Bones are ideal for soup stock. You can also use the marrow in your kitchen. Try toasted spiced marrow on toast.
Thoroughly clean bones and give to your dog as a special treat. NOTE: DO NOT give your dog bones after they have been cooked or cooked in any way. This will soften the bones and make them more likely to break and/or splinter, which is incredibly dangerous for your pooch. Raw, thick, larger bones are perfectly safe.
Compost or grind bones and use as bone meal. This makes an excellent fertilizer.
Bones can be crafted into needles, knives, tools, fishhooks, earrings, other jewelry, buttons, arrowheads, etc. Some people even claim that well-carved bone tools are just as efficient as metal!
Dry and burn bones. They burn longer and hotter than firewood and are perfect for a fire after a day’s hunting.
Dry and burn bones. They burn longer and hotter than firewood and are perfect for a fire after a day’s hunting. Carve it into the shape you want and use it to display in your office or home.
With the antlers
You can do a lot with antlers. In fact, you’re really only limited by your imagination.
Be sure to wear a face mask when drilling or cutting antlers.
Use as rattling antlers. You can also turn deer antlers into play calls.
Cut into buttons or make zippers.
Combine antlers from a few white-tailed deer hunts and make an impressive chandelier.
Turn antler tips into custom pens with some ink from your local craft store.
Use these carving and polishing skills to create earrings, rings, necklaces, or other types of jewelry.
Turn antler tips into custom pens with some ink from your local craft store. Use these carving and polishing skills to create earrings, rings, necklaces, or other types of jewelry. Antlers can also be made into holiday ornaments.
Antlers can be made into basket handles, drawer or cabinet pulls, or unique magnets for your fridge.
Would you like to spice up your kitchen? How about antler salt and pepper shakers?
Maybe you prefer a handle on a bottle opener?
They can also be made into napkin holders.
Antlers make great hat or coat racks, or even towel racks for your bathroom.
You can use them to make letter openers, knife handles, keychains and a stand for your business cards.
They make really nice pieces for checkers or chess.
They can be made into whistles.
Imagine showing a picture of you with your shot white-tailed deer in a frame made of its antlers.
Make it a fire starter or fire striker for your next campfire.
Finally, antlers are incredible back scratchers.
When it comes to using all parts of a white-tailed deer, you’re only limited by your own imagination and ingenuity.
With all these ideas and tips, you should end up with very little gut. If you toss any leftover soft tissue aside, scavengers will take care of everything and you really have recovered every bit of the animal after your whitetail hunt.
What are you going to do?
TG OUTDOORS – Eating Raw Deer Liver (2019)
See some more details on the topic can you eat deer liver raw here:
Can You Eat Deer Liver? – eatingthewild.com
Hunters who eat raw deer meat are at risk of contracting toxoplasmosis. The liver of a freshly killed deer is also a perfect host for bacteria and if consumed, …
Source: eatingthewild.com
Date Published: 5/18/2022
View: 7734
Would you eat raw deer liver? – The Muzzleloading Forum
I’ve ate raw, deer, buffalo, moose, and caribou, liver without any ill-effects. The only thing I dn’t care for, was the “gristle” …
Source: www.muzzleloadingforum.com
Date Published: 2/19/2022
View: 9415
Thread: anything on a deer edible raw, right after kill?
Have to say, the liver from a fresh killed deer is a real treat. My personal preference is thinly sliced and pan fried in butter over an open …
Source: www.wilderness-survival.net
Date Published: 5/4/2022
View: 6713
Deer Liver Consumption Warning – NH Fish and Game
The NH Fish and Game Department recommends that hunters do not consume deer liver. Studies conducted by NH Fish and Game have revealed elevated levels of …
Source: www.wildlife.state.nh.us
Date Published: 8/1/2021
View: 263
TG OUTDOORS – Eating Raw Deer Liver (2019) – YouTube
http://www.ozcutbroadheads.comhttp://www.tusxhunter.comhttps://soundcloud.com/jurrivhhttp://apexfoxwhistles.com.au/https://www.facebook.com/ …
Source: www.youtube.com
Date Published: 4/25/2022
View: 3452
Is it safe to eat raw deer meat? – Quora
Probably not a good ea. They’re wild animals and likely to have internal parasites (just like domesticated meat animals). Cook your venison.
Source: www.quora.com
Date Published: 6/24/2021
View: 4887
FAQ: How to cook deer liver? – Worthy Recipe
What happens if you eat undercooked liver? … Zero risk of food poisoning does not exist. Eating raw pork, liver, or other organs carries the danger of …
Source: worthyrecipe.com
Date Published: 8/7/2021
View: 9206
Anyone eat raw liver from your kill? [Archive] – HuntingBC.ca
I have heard stories of hunters eating the liver raw once the animal is downed. Is this true? Do any of you do it? What organs do you go for …
Source: www.huntingbc.ca
Date Published: 6/12/2021
View: 1176
Can you eat too much deer liver? – Foodly
How rare can you eat deer meat? What is the best part of a deer to eat? Do you rinse milk off liver before cooking? Can you soak liver in …
Source: foodly.tn
Date Published: 9/6/2021
View: 601
How to Cook Deer Liver (10+ Venison Liver Recipes)
I generally go with raw milk from a farm down the road because it has … You can eat the venison liver and onions like this on a plate, …
Source: practicalselfreliance.com
Date Published: 12/7/2021
View: 2796
Can You Eat Deer Liver?
There’s nothing quite like getting out there and hunting your food. After all, that’s what we hunters do.
However, when it comes to utilizing as much of the harvested animal as possible, many people fail.
Deer liver is one of the most underrated cuts of deer. You can eat the liver of a healthy deer. With proper handling and preparation, deer liver can make excellent dishes.
How to Tell if Deer Liver is Bad?
Before you prepare your deer liver for consumption, it’s important to check that it’s healthy.
The first step is to examine the deer you just killed. Is it a healthy looking deer? Does it show any signs of illness?
Once you are satisfied that the deer is healthy, you can process it further. Be sure to wear gloves when handling the venison to prevent the spread of bacteria.
The most common problem with deer liver is the presence of liver flukes.
Liver flukes are leech-like parasites that live in the deer’s liver. They live in small cavities in the liver and are about 1 to 3 inches long.
It can be difficult to spot these flukes as they are the same color as the liver.
While the flukes can be deadly to deer, they are harmless to humans. However, it would be best if you do not consume the liver.
How should deer liver be stored?
It’s important to store your liver properly to keep it fresh and prevent it from harboring bacteria.
Like most livers and meats, deer liver has a limited shelf life in the refrigerator. Deer liver stays fresh in the refrigerator for 2-3 days when properly stored in an airtight container.
Freezing your liver is recommended to keep it fresh for longer. I personally can’t taste the difference between frozen and unfrozen liver.
Before storing your liver, you can get soaking out of the way. I prefer to do it this way and once it’s thawed you can continue cooking instead of waiting while it soaks again.
After soaking the liver overnight, be sure to pat it dry to prevent ice crystals from forming in the freezer.
When freezing, I treat liver like any other cut of deer meat. The best method is vacuum packaging; however, it is also the most fragile method.
I like to wrap the liver in freezer paper tightly, but not too tightly; The liver is more fragile than other cuts.
I then tag it and put it in a ziploc bag.
It’s important to note that deer liver doesn’t last as long in the freezer as other cuts of meat. You can expect the liver to last about 4 months in the freezer at 0°F
[lasso ref=”ziploc-gallon-food-storage-freezer-bags-grip-n-seal-technology-for-easier-grip-open-and-close-30-pack-of-4-120-total-bags” id=” 505454″ link_id=”1552″]How do you prepare deer liver?
Once you’ve collected the venison liver, store it in your cooler until you get home and ready to cook it.
Start by slicing the liver into manageable chunks. This is better for cooking and makes it easier to prepare.
Once the liver is cut into smaller pieces, you can remove veins or unwanted tissue.
Next, the liver is soaked overnight. What you soak in it is down to personal preference. Common favorites are milk, buttermilk, water, or salt water. I mostly use buttermilk or salt water.
The steeping process helps to leach blood from the liver and reduce the intensity of the liver, as deer liver can be quite strong.
How to cook deer liver?
Deer liver can be incorporated into many dishes and there are many ways to prepare it.
My favorite ways to cook deer liver, in no particular order:
Fried in a pan
Fried liver is a historic dish. It’s no different if you use beef liver or deer liver; In my opinion the taste is just as good. Fry it up with your favorite side dish, be it onions or herbs.
To fry deer liver, preheat skillet to medium-high and add butter or oil.
Put the liver in the pan and fry until golden brown. Reduce the heat and cook until no more blood forms on top.
pie
Pate is another classic liver dish. This is a great introduction to liver if you’re not sure you’ll like the taste. When preparing venison liver pâté, you can mix in all your favorite herbs and spices.
Then you can spread it on your bread or crackers. This way you get a lot of different flavors so the liver isn’t overwhelming.
hot dog
Liverwurst is one of my favorite dishes made from deer liver. It is a very common dish in Europe, especially in Eastern Europe.
In Germany it is known as Leberwurst and in Italy it is called Mazzafegati. Hank Shaw has a great recipe for Mazzafegati, it’s made for venison liver, but it works great with venison liver too.
Can you eat deer liver raw?
For many hunters, cutting off a small piece of deer liver from a fresh harvest and eating it is a right of passage.
However, more and more hunters are turning away from this practice for health reasons, and rightly so.
Hunters who eat raw deer meat are at risk of contracting toxoplasmosis.
The liver of a freshly killed deer is also a perfect host for bacteria and can cause a great deal of discomfort if eaten.
Can you eat deer liver with Fluke?
While deer liver flukes do not affect humans, it is still not recommended to eat liver with flukes.
According to the Idaho government, the meat from a liver fluke deer may be eaten, but the liver should not be eaten.
Is deer liver healthy?
Deer liver is packed with nutritional benefits just like the liver of other animals. It is a very high protein food with very little fat.
Typical 100 g venison liver
Sources
https://idfg.idaho.gov/conservation/wildlife-health/giant-liver-flukes#:~:text=Giant%20liver%20flukes%20(Fascioloides%20magna,tailed%20deer%20and%20uncommon%20elk.
https://wwwnc.cdc.gov/eid/article/26/2/19-1218_article
Anyone eat raw liver from your kill? [Archive]
View Full Version : Anyone eating raw liver from your prey?
Big Boar I’ve heard stories of hunters eating the liver raw after the animal has been killed. Is that true? Do any of you do it? Which organs do you take first? Raw or cooked, which organs do you use? May I ask if anyone cooks the Willie of the Animals? BTW, that would be really sic. Has anyone ever drunk milk from a deer or something weird like that? Has anyone ever eaten a black bear’s gallbladder and got solid wood? Might be an interesting topic.
Guest All this, just after I swallow it I scream RED DAWN then I walk away with my bat and whore in hand……
What thread is this?
Browningboy Dude, that’s a sick bastard! or time to get out of the woods and see the light!LOL:lol:
rishu_pepper I ate the deer liver and heart that I got on the island but cooked of course. They were both quite tasty, although deer liver isn’t as good as store-bought pork liver.
I’ve had raw beef liver sushi before 😮 (it wasn’t that great :-?) Visit the wonderfully strange country known as Japan.
Steeleco There’s a reason we cook meat, we’re not dogs!!! Well, most of us anyway!
The bubble, as hot a topic as it is, needs to be dried and ground into dust, then used for WHATEVER your mind tells you to do.
If you’ve ever seen one up close, a “WOOD” as you say is the last thing on your mind!!!
mrdoog I ate gophers’ fleas until I found out they can transmit the plague.
Big Boar http://agonist.org/candy/20060403/animal_penis_on_the_menu_at_new_beijing_restaurant
http://video.aol.com/video-detail/eating-raw-deer-liver/2628762981?icid=acvsv1
One chronicles a Mr. Wen who lived to an old age by consuming milk and had a great complexion to boot. And did you know that drinking pig’s milk can help a baby fall asleep?
Turn left and continue down. At the end there is an exhibition about deer milk. It was commonly consumed by northern Chinese tribes such as the Manchus to protect themselves against the cold.
http://www.taxidermy.net/forums/LifesizeArticles/01/e/0149428A3.html
I mean, the aborigines used all parts of the animal at once, so I just thought I’d find out what people use nowadays?
eastkoot Years ago when I lived and worked in Lillooet after killing a deer the natives would actually pass around the raw liver and everyone had a bite!!!
Beardy That’s the funniest answer I’ve ever read! lol
All of this, just after I swallow it I scream RED DAWN and then walk away with my bat and whore in hand…
What thread is this?
srupp hmmm considering the liver processes and filters toxins from your blood. I would suggest this is NOT a very good idea for the liver.
soaked in cold water ice cold…then rinsed well, dipped in milk…then rolled in a mixture of salt/pepper and flour, fried to the max with onions…delicious
raw..yuk..
And I personally would never eat bear liver or hearts etc etc.
Stefan
Wolfman I ate the deer liver and heart that I got on the island but cooked of course. They were both quite tasty, although deer liver isn’t as good as store-bought pork liver.
I’ve had raw beef liver sushi before 😮 (it wasn’t that great :-?) Visit the wonderfully strange country known as Japan.
Yeah, but dude, we already know you eat pretty much anything 😉 😉
wolf man
kishman ……..shudder……shudder
newhunterette I’ve heard stories of hunters eating the liver raw after the animal has been killed. Is that true? Do any of you do it? Which organs do you take first? Raw or cooked, which organs do you use? May I ask if anyone cooks the Willie of the Animals? BTW, that would be really sic. Has anyone ever drunk milk from a deer or something weird like that? Has anyone ever eaten a black bear’s gallbladder and got solid wood? Might be an interesting topic.
you make me laugh – good grab – are you all bored or just having a late “LSD” trip?
Fisher-Dude What does Worm Boy say about that? Hopefully we’ll get a video of him eating Arrow Bear guts this weekend! :Shock:
ohotnik Such a hunting tradition exists in the republics of the former Soviet Union. It means “drink on the blood”. Usually one uses elk or deer liver, which is still steaming, and of course 100ml of vodka or another traditional drink (like Jägermeister). I’ve tried it myself several times (from Ukraine) and I should say it’s not bad at all. Never had any problems as vodka makes it pretty safe to eat. Just a small piece of raw liver and a shot of vodka on the downed and hard-earned animal adds a nice hint to my hunt.
http://i18.photobucket.com/albums/b115/Ohotnik/IMG_4549.jpg
308BAR The Inuit (sp?) do it and some natives have this tradition too. Haven’t seen it first hand but my cousin who works as a geologist up north ate and shared some of her experiences. Everything from whales to polar bears. I personally couldn’t take it.
Lovers Once you see liver flukes (a white parasite similar to a tapeworm) squirming in your elk/deer liver, eating them raw takes a lot of fun.
Jonny outdoors Two years ago my brother in law and uncle hunted moose and my brother in law shot his first moose so we all joked and bugged him that he had to eat the heart so the bull went down near the road anyway, so I went back to camp and to the ATV to get the pickup. The plan was that they gutted the bull and we would take him back to camp and quarter him there. About 20 minutes go by and as I drive to the moose it’s getting dark now so turn on my headlights and if the meat goes When I turned around they had these red mustaches, my tummy turned as I stopped laughing. I said what the hell are you doing? My brother-in-law told me that after they gutted the animal, my uncle turned to my brother-in-law and asked him if he had ever seen the film Dances with Wolves, my brother-in-law repeated, “I think so,” and then my uncle held up a piece of the liver and said ugg. So the two sick guys each took a little bite. This is sick now!
huntcoop This tradition can be maintained in ancient Russia, and to the Indians I would be banned if I went any further.
rishu_pepper Yes, but dude, we already know you eat pretty much anything 😉 😉
wolf man
i like it :biggrin:
I hate celery, damn it stinks.
Horse thief doesn’t eat cooked liver, there’s no way I would eat it raw
srupp like POLAR BEAR…the liver is so rich in vitamin A…it’s deadly poisonous…not recommended…not even the Eskimos (spelling oops) eat it
Stefan
Islandeer I heard it’s good with catfish.
silvicon eastkoot:
Be honest, no Indian has eaten raw liver in 100 years.
big drill:
heart, liver cooked,
spicy cooked,
stomach boiled (gives the dogs smelly farts),
Bear’s Boone Boiled And Bleached Penis (Stir Cocktail)
Brain saved for my girls dying the fur the old way.
any other Q’s?
boyd050 love liver….cooked!!!! mmmm!! 
but my favourite….. turkey liver, heart and of course best of all… the gizzard, I’m getting hungry just writing this!!!!
There’s nothing wrong with it anytime! I don’t do the kidneys…yechhhh but ask Hotload he might!!! Woo-hoo!!!! :mrgreen::mrgreen:
makara9 I was tricked by my uncle into giving my first moose a bite of raw liver (still hot from the gut heap) a few years ago. tasted great! never sick.
hunter1947 Never and never. I like to eat cooked liver, but when it comes to the raw I leave that to the Eskimos :roll:.
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Eating Raw Liver: Benefits, Safety & How Often?
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Eating Raw Liver: Benefits, Safety, and How Often?
With the popularity of nose-to-tail eating and the carnivore diet, there is renewed debate about eating raw liver. From a nutritional perspective, eating raw liver provides an extremely rich source of essential vitamins and minerals that support fertility, vision, energy, muscle building and the immune system. However, some experts warn that raw liver can pose health risks.
Can you eat raw liver?
While traditional cultures have consumed liver for centuries, this superfood is often shunned in modern western cuisine for its unique texture, pungent flavor and aroma.
Raw liver has a jelly-like texture, bitter taste, and contains a robust spectrum of minerals and vitamins, including a range of B vitamins, and an incredibly high concentration of vitamin A.
Many people who eat raw liver also swear by its “anti-fatigue” properties. Raw liver’s ability to dramatically improve endurance was first discovered in 1951, when rats fed liver swam in a water barrel significantly longer than a control group [1].
However, undercooked or raw meat carries disease-causing bacteria, according to the NHS.
Chicken liver, pork liver, and beef liver can contain bacteria such as campylobacter, salmonella, and E. coli.
Consuming these bacteria can lead to various digestive problems and food poisoning, even when consumed in small amounts.
What about freezing raw liver?
Proponents of raw liver often argue that freezing raw liver prevents bacteria from multiplying in the liver; However, the small amounts of bacteria present are enough to cause food poisoning, diarrhea and vomiting.
In an interview with the Sun, Dr. Sarah Jarvis, Clinical Director of Patient Access, that raw meat can cause serious illnesses, including diarrhea, dehydration, stomach pain and vomiting. [2]
Research examining patients with eosinophilia found that “raw animal liver ingestion has been suggested as a possible route of infection of human toxocariasis.” [5]
Eosinophilia is a condition of more than normal disease-fighting white blood cells, often indicative of a parasitic infection, allergic reaction, or cancer [6]
Beef liver was found to contain a large amount of enterohemorrhagic E. coli O157 on both the inside and surface. In several countries, such as In countries such as Japan, laws prohibit the handling and serving of raw beef liver due to the health risks involved.
However, a 2019 study looking at the impact of the Japanese law against serving raw beef liver found no significant reduction in the overall incidence rates of both asymptomatic and symptomatic EHEC infections [7].
Grass-Fed vs Grain-Fed Raw Liver
If you decide to ignore the health authorities’ warning and choose to eat raw liver despite these risks, you need to consider another factor: the difference between grass-fed and grain-fed liver.
Research has found that feeding cows conventional GMO grains and treating cows with antibiotics can affect liver quality and safety.
Antibiotics, high-density housing conditions, and toxin-rich diets can lead to the development of scar tissue on the liver, reduced liver function, and toxic substances in the tissue.
Studies also show that grass-fed beef liver contains four times the beneficial phytonutrients compared to conventional varieties [4].
Traditional American beef liver vs. New Zealand grass-fed liver
The higher quality of grass-fed liver is reflected in nutritional data comparing New Zealand grass-fed beef to conventional American beef liver.
According to the United States Department of Agriculture, the most important dietary differences include:
Vitamin B12 – New Zealand beef liver provides 43% more than US-raised beef liver.
Vitamin B5 – New Zealand beef liver provides 44% more than US-raised beef liver.
Iron – New Zealand beef liver provides 72% more than US-raised beef liver.
Thiamine (Vitamin B1) – New Zealand beef liver provides 96% more than US-raised liver.
Vitamin A – New Zealand beef liver provides 459% more than US-raised liver.
Benefits of Eating Raw Liver
Although health authorities advise against eating raw liver for all of the above reasons, it can still provide numerous and powerful benefits.
It is worth noting that the same or similar benefits can be obtained by consuming cooked liver and supplements made from dried liver.
Rich source of iron
The liver is one of the richest sources of the most absorbable type of iron called heme iron. Heme iron plays a key role in immune function, is essential for cognition and factors in energy metabolism [8].
High in folic acid
Folate is the natural form of vitamin B9 and is essential for the formation and growth of healthy cells. But it’s not always easy to get into a standard American diet.
Folic acid, a synthetic nutrient, is often added to fortified flours and prenatal vitamins.
Unfortunately, our bodies cannot easily convert folic acid into folate. Beef liver is high in usable folate, which supports the formation and maintenance of healthy red blood cells while supporting fetal brain formation and cranial and spinal cord development [9]
Source of concentrated vitamin B12
B12 is only found in significant amounts in animal products [10], and raw beef liver contains more B12 than any food in the world.
100 grams of raw beef liver provides 2471% of your recommended RDV.
B12 is necessary for nerve health, the production of DNA and red blood cells, and the maintenance of normal cognitive function.
In 2013, a high-quality randomized controlled trial found that vitamin B12 supplementation significantly improved depressive symptoms [11].
You don’t have to worry about consuming too much B12. The body stores excess vitamin B12 in the liver, where it is stored for later use.
Rich in fat-soluble vitamins
Fat-soluble vitamins are absorbed and utilized by the body when consumed with dietary fat, such as that found in raw liver. Vitamins A, D, E and K are fat-soluble vitamins. [12]
Eating liver is an excellent way to increase your vitamin D intake, especially at higher and lower latitudes and during winter when days are short and people have less access to direct sunlight [13].
Vitamin D is essential for various bodily functions, including the absorption of calcium and phosphorus, and for your immune system. Adequate vitamin D is crucial for the growth of bones and teeth[14].
Advantage #5: Good for dental health
Pioneering dentist Dr. Weston A. Price found that traditional cultures that consumed liver and other organ meats had better bone and dental health than cultures that ate a modern Western diet high in added sugars and processed foods.
Many of these benefits are likely due to its richness in fat-soluble vitamins, which we reviewed above.
Benefit #6: Source of trace minerals
Trace elements, also called microminerals, are essential for growth and development. Our body only needs a small amount of trace elements, but they have a major impact on our health. Trace elements support our nervous system, blood circulation and the growth of various hormones. The liver is one of the best sources of trace elements.
Raw, dried, and cooked liver are all high in copper, phosphorus, selenium, zinc, and iron
100 grams of raw beef liver provides the following trace elements
Iron Magnesium Phosphorus Zinc Copper Manganese Selenium Choline 4.9 mg 18 mg 387 mg 4 mg 9.8 mg 0.3 mg 39.7 μg 333.3 mg 62% 6% 39% 27% 488% 16% 57% 61%
How Often Should You Eat Liver?
Eating animal liver is an excellent source of nutrients. However, the extremely high concentration of vitamin A and copper in the liver can cause problems if consumed in excess.
A 100 gram serving of beef liver contains more than 600% of the recommended dietary intake (RDI) of vitamin A and 400-700% of the RDI of copper [15]
Vitamin A is a fat-soluble vitamin that accumulates in your own liver. When levels get too high, it can lead to serious health problems like dizziness, nausea, headaches, liver damage, and birth defects.
Excessive iron consumption can also lead to toxicity symptoms such as nausea, vomiting and diarrhea.
However, the symptoms of eating too much liver tend to be slow and chronic slow or chronic rather than acute.
If you eat liver, it’s important to check if any supplements you’re taking contain nutrients found in high concentrations in the liver.
For the above reasons, one should not consume liver more than three times a week. It is also recommended that total consumption stays under 100 grams. In the UK, the Department of Health recommends 50 grams. However, this recommendation takes into account people who also get vitamin A from multivitamins.
Eating Raw Liver: The Take-Out
Eating raw liver provides your body with one of the most nutrient dense foods on earth. However, most official health authorities advise against eating raw liver due to the presence of bacteria that can lead to food poisoning.
You can get many of the same benefits and nutrients from cooked liver and dehydrated liver supplements, without the risks.
Whether you eat liver raw, cooked, or as a dietary supplement, your consumption should be limited to less than 100 grams per week to avoid overconsumption of vitamin A and copper, which can lead to uncomfortable and potentially serious health problems.
If you follow these guidelines, eating liver is good for you and safe.
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