[trapperjohn]

reading another trhead about utilizing a deer prompted me to talk about what my wife did with the deer I killed this season and waht we ate of it.

we butchered the deer and froze all the prime cuts as normal
the rest of the meat was turned into sausage and hamburger.
we used the ribcages for crown roasts.
the hide will eb tanned.
ate the liver, heart, and spleen, (spleen soup is actually pretty good)
testicles saved for rocky mountain oysters
boiled the bones, hooves and antlers to make a stock (everyone should learn how to do this!)

about the only thing we didnt keep to eat was the intestines, stomoch, bladder and lungs.

and shew wants to try lungs and intestines :eek:

[Lupinus]

yanno for the intestines....there is a reason thats what they put suasage in there ;)

think about next time you have a snappy crunchy natural casing hot dog :neener:

[lawson]

nice to see people using as much of the animal as possible.

[RyanM]

You could try making a venison haggis, maybe? Lungs, liver, and heart, minced and mixed with oats, packed into the stomach. I guess you'd have to aim for the head or neck to keep the lungs in good shape, though. For the intestines, sausage as mentioned. You could use the large intestine for chitlins. Don't forget the kidneys. Should be some kind of crazy British recipe for those.

[Rembrandt]

about the only thing we didnt keep to eat was the intestines, stomoch, bladder and lungs.

....suppose if a person was hungry enough you could eat about anything....just ask the Donner Party....

French cuisine is well known for leaving nothing to waste, that's why they cook with heavy sauces to disguise the taste.