Organ meats (was SC - Hedgehogs)

[Gedney, Jeffrey]

I always liked Deer Hearts sliced, and derdged in egg and seasoned (salt and
pepper) flour, and dusted with (italian) seasoned breadcrumbs. Then sauteed
in oil, and the pan deglazed with wine, to make a lite sauce.
My Aunt, who introduced me to it, always said, "the simpler the better".

Brandu

> -----Original Message-----
> From:	Shari Burnham [SMTP:pndarvis at execpc.com]
> Sent:	Thursday, December 17, 1998 12:26 PM
> To:	sca-cooks at Ansteorra.ORG
> Subject:	Re:Organ meats (was SC - Hedgehogs)
> 
> 
> 
> LrdRas at aol.com wrote:
> 
> > << I do have a question. I understand that "mawe" is the intestine
> casing but
> >  am I mistaken in the use of the term "lire" in meaning liver? >>
> >
> > I would suspect that many SCA redactors avoid the organ meats simply
> because
> > of a   misguided notion that 'people' don't like them. The fact that
> organ
> > meats disappear quickly from the store shelves shows this to be untrue.
> >
> > Ras
> > ================================================================
> >
> 
> If I understand correctly from anthro studies classes, organ meats were
> always
> first choice across all societies, especially for hunters.  Animals choose
> organ
> meats over muscle first, natural to think man would too.  Ras, you stated
> you
> added organ meats to your vension sausage, did it add to the consistancy
> for
> better or worse?  how about flavor?
> Also, does anyone have a good recipe for deer heart?  a friend says they
> always
> sliced and fried the heart in a batter with spices, but could never
> remember what.
> 
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