akaShag

8 hours ago, CrowMan said:

Try soaking the liver and heart in milk (even better buttermilk) for at least an hour or so before  cooking. Then rinse and pat dry before seasoning and cooking. This will draw out the excess blood (which can cause the spattering) and also remove the bitter taste you can get from organ meats.

I slice deer liver very thinly and soak the slices overnight in milk.  It makes a huge difference!

My mistake, or at least one of my mistakes, was assuming that wild turkey liver could be treated like domestic turkey liver (which I never soak in milk).  Anyways, who knows if I will go this way again.  Usually, as I mentioned, my turkey doesn't get cleaned until a number of hours after I shoot it, and I am in no hurry to eat the organs out of a carcass that has sat warm for hours.  I would for sure soak wild turkey liver in milk if I ever plan to cook it again.

Doug

4 minutes ago, Headhunter said:

Don't give up on turkey liver yet... chop the liver up into chunks and fry they until cooked through. Add the chopped liver to on chopped onion, chopped peppers and mix into two or three scrambled eggs. If you have some sausage laying around, chop that up and add it as well.

Fry it up in some butter.

HH

Edit...one more thought. Chop up the fried liver and add it to chicken or turkey stuffing!

I quite enjoy regular domestic turkey liver, just found the wild turkey liver disappointing.  Yes, if I had dressed it up like that, it would have been very tasty...

Doug

well, as an update...........the cold fiddleheads were delicious, as I knew they would be, having eaten them that way before.  Same as cold cooked asparagus.

But the wild turkey liver and heart were...................disappointing. 😟 I sliced them up and seasoned them, then dusted them with FishCrisp (which is really good on venison liver!) and pan-fried them in vegetable oil.  I have NEVER had anything spatter like that in my life.  Even at a medium heat setting, the pan was throwing hot oil spatters several feet.  😲  and as for the taste, well very disappointing.  Not bad, I ate all of it, but it was not the flavourful treat I had hoped for.  I even used some Canadian Gravy (thanks Heinz) to take it up a notch.

So I do not think I will save these again.

Doug

Thing of beauty, Brian!  Hell, even the salad looks good.  ( I must be hungry...🙄)

Tonight here is cold cooked fiddleheads with shredded cheese and Italian dressing, and pan-fried wild turkey heart and liver.  Usually, I don't get my turkey cleaned until it has sat with the guts in it for a few hours, so I have always discarded the heart and liver.  Today will be my first time eating these from a wild turkey.  And if I am still hungry, my turkey hunting partner gave me a container of wild turkey leg stoup.  Stoup is a cross between stew and soup, and he did the legs from his tom in a slow cooker for 16 hours, I reckon it's TENDER!

Doug

On 5/1/2023 at 11:23 PM, smitty55 said:

Yea, you'll be too late now Dougie for fiddleheads

The young lad has them growing beside his hen house!!!  And asked me if I would like some, but of course.  He brought me a big container of them picked this morning.  Some are past their prime, but the rest look great.  That is near Seeley's Bay.

Doug

14 minutes ago, Spiel said:

Actually I did smoke a couple legs a few years ago, wasn't great.

They would be like eating some smoked sticks.....😉

5 minutes ago, Spiel said:

I don't hunt but I do have two birds being delivered right to my door by my buddy who just filled his second tag this morning.
He shoots 'em, I smoke 'em then we split the finished meat. It's a good arrangement.

 

Smoked wild turkey is good, but hopefully he also gives you the legs and thighs.  Done in the slow cooker, these are AWESOME as "pulled turkey" and also as pho.  If you want my recipes just shout.

Doug

Congrats!

My camp is 20 minutes from my house, so I can easily check them in person.  I usually run about ten at a time, none of them cell phone linked.  My buddies who have the cell phone linked cams love them, but they are more expensive and as far as I know all of them require a monthly plan.

My first trail cams were Bushnell Trophy cams, basically bombproof but the last one died last winter aged ten or so.  I have had Tasco, Spypoint, Stealth, UWAY, maybe some others that I do not remember.  The best have been Bushnell, which last for many months on one set of AA batteries AND they work reliably in winter.  I would advise spending a little more money for the NO GLOW instead of LOW GLOW for the night "flash" option.  And spray your cameras with scent killer every time you handle them.  This avoids spooking the deer, and helps to deter a bear eating your trail cam.  They should be set up to capture the animals broadside if possible, not head on.

I buy two SD cards for each camera.  So when I want to check the SD card, I swap one for another and bring the loaded cards home to view them on the computer.  Each camera has its own dedicated pair, because cameras can be temperamental accepting a card that has been used in a different one, even the same make and model.

Some folks like videos but I prefer "still" photos, personal choice.  And one has to play around with settings to figure out what is best for each camera and each location.  If you get a lot of birds, or trees swaying, they can trigger the shutter.  So in those spots you might not want three-shot bursts, and intervals of 15 seconds - you will have thousands of pictures!!

Having the cams has enhanced our hunting experience by showing us what is around the area, where the bucks have been, and what time of day they show up.

Doug

41 minutes ago, akaShag said:

filtered try again please

SERIOUSLY?  I wrote c--h--i--t..............😲

Well.........................................I have not even gone for a look yet........................a day late and a dollar short, that's me 🙄

Doug

I NEVER let a legal bird pass.  Sure, a tom is bigger and all that, but a jake on the ground is a very good day.  You can always buy a second tag and hold out for a tom.  Just be ready for a meal of tag soup on 1 June.....

tagged for interest

3 minutes ago, DanD said:

Now that is a Pizza!!!

I haven't found and old style pizza here in London for years; not since Apollo Pizza that was run by an older Italian guy closed. Pizzas now I call vegetable pies, not bad tastings but not a 1960's or 70's pie! The one's I'm talking about, you had to hold the pizza box level or all the toppings would slide off to the one side. You needed a plate while you were eating your slice. If not the grease from all the beacon, ham and peperoni would be all over the table. Napkins were a must and a nice tall pile were usually needed. The cheese was so thick and stringy that it took and arms length pull for it to break off of the slice. Was it a healthy meal NOT; but man was it so good!!!

Dan...   

Come on down to Kingston and I will introduce you to Big Bob's.  Not much sauce, just lots of meat and a huge amount of cheese.  Eat it with a knife and fork.  It's good filtered try again please, mon.  😉

Doug

44 minutes ago, Spiel said:

Doug you'll have to ask Misfish about the first time he and I met. 

Sounds like a story........

On 4/7/2023 at 3:52 PM, Spiel said:

don't be sucked into buying any dry cured hard meats.

The last few years before covid at the Perth Gun Show, these guys had the busiest spot in the show.  Spendy, but delicious!

Doug

On 3/14/2023 at 3:50 PM, ketchenany said:

Take a couple of these instead. 

The neighbouring hunt camp brought in a bottle of that STUFF to welcome us to their part of the country.  It was pretty vile. but we drank it.  Chaos ensued.  Somebody's underwear got ripped off and hung up.  Somebody tried to cook popcorn and there was popcorn absolutely everywhere.  The upholstered furniture that came with the camp got stained permanently.  It was a total train wreck.

My advice:  if you want bananas, eat them don't drink them.

Doug

I had my favourite BRUNCH for SUPPER last night.  Venison tenderloin and farm-fresh eggs.  With TWO vegetables: a potato hash-brown patty (on the plate) and a bunch of celery and Cheez Whiz.  That's a comfort food from my mis-spent youth.  😉

tagged for interest

Wonder if the guy has a carved figurehead on his bow............like the good ship Venus...........

3 hours ago, CrowMan said:

The same ladies that wear LuLuLemon pants but have never seen the inside of a yoga studio.

🙄

Looks good, Brian.  Last night supper was venison stew, delicious!  Of course, when you start with a couple small roasts for the stew meat, it's going to be pretty good!

Doug

I had FORGOTTEN about your mayfly larva and bloodworm mini-flies.  😲  So I just rectified that and we shall see if the perch like them tomorrow.  Last time out, they really wanted a big minnow.  But if they come in to the buffet and don't feel like a meal, maybe they will go for the snack!  Thanks for the reminder.  (And please wish me luck!)

Doug

1 hour ago, Dara said:

They need to address the ridiculous rules for baitfish zones they just came up with first

Agreed!