Marrow and other awful offal
sarabeth624
Posts: 33 Member
Anyone have truly good offal recipes?
I don't mind putting a bit of liver in my ground meat, though getting the balance right is tricky.
I also scrape marrow into canned french green beans with paprika... that might be an acquired taste.
I don't mind putting a bit of liver in my ground meat, though getting the balance right is tricky.
I also scrape marrow into canned french green beans with paprika... that might be an acquired taste.
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Not really. I've figured out how to do liver so that I LOVE it (fried with onion and bacon grease but only just barely cooked) and I like bone marrow too (I like it raw better than cooked). However, I haven't been able to experiment with any others. I was supposed to have free ranged pork kidneys in my last meat order but none came. Boo hoo. Oh and I have a beef heart and tongue in the freezer but I don't really consider them "organs" the same as liver, kidney, sweetbreads, etc. There are some recipes online that I've found by searching and a small number in just a few of my Paleo cookbooks. In fact, it's very disappointing how most of my Paleo books have nothing for organs or unusual proteins but are half filled with Paleo substitutes full of sugars and nut flours. Dumb.
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I did a beef heart Ground up mix with Pork in a meatloaf a few weeks back it was really good, no noticeable difference from my usual meatloaf0
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Try French cookbooks, Julia Child, and possibly old Joy of Cooking books- used bookstores are great for old cookbooks!
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I have not taken the plunge into Offal. I have barely been able to eat Venison and Bison because I am averse to "weird" meats. Someday I will get there. For now it is safe meats, Bison burgers and Venison Tenderloin!
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