well, i harvested just a small buck with the musket so far this year... Wild game is the only red meat i eat all year long. If it doesnt make it into the freezer during season, then we go with out. So i use all that i can. Normally i always go for the heart and liver(and brains to use to tan the hide) but i've never tried kidneys. I kept them this time. Anyone know of a good kidney recipe ?
and for those of you who havent tried this..... keep all the bones as you butcher the deer and make a soup stock. I keep all the bones and the big ones i cut open to expose the marrow(a sawzall with a fresh blade makes it easy) and boil them. take out the cooked bones add in more raw ones and more water as needed. I reduced an entire buck's skeleton down into 2 cups of liquid. oh man ! That is some GOOD stuff right there !!! Venison Ambrosia !