My great grandmother told me when they killed hogs many many years ago they ate everything from the rooter to the tooter except for the squeal , I don’t quite follow that practice :rotf::rotf::rotf:

I second the recommendation for Neck Roast. Long and slow in a crock pot

A friend of ours told us that "everything but the squeal" when he took away a hog from one of Dad's traps lately. I didn't ask for any further explanation.

Summer sausage is my favorite type of venison, mainly because it is so much better than other kinds of sausage from other animals

I can remmember as a kid my great grandmother cleaning and then cooking chitlins . They liked them but you would’ve gotten tired from beating me with a stick before I’d have eaten any .

I got some venison and some elk summer sausage from a commercial outfit in Colorado I’m going to take to the Philippines with me next Monday . I’d like to can some venison tenderloin and take it along but I’m afraid they might pitch it and I don’t wanna go to the trouble f I’ll loose it .

Here's a link for all you nay-sayers of venison liver. Just remember, liver, onions, bacon and gravy. Can't beat it!!

https://www.deeranddeerhunting.com/c...cid=d2ca0ab4ca

I dunno Mike, that looks almost a bit overdone for my liking.
I do fry mine with onions and in bacon grease too but without the flour.





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Moose brisket steak or bear back straps are at the top of the list with our crew Downeast. Aged two weeks and sautéed rare to medium rare. Wicked good!

Dean, liver, not unlike steak, is best served bloody in the middle!