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Home Cooking

Recipes that make organ meat taste less like organ meat?

ninrn | Sep 17, 202003:52 PM     48

I want to start eating more iron-rich organ meats (so, liver, kidneys, heart, spleen, as opposed to brains, sweetbreads, intestines), but I get a strong gag reflex at the taste and texture. Can anyone offer some non-carby recipes that make these parts taste less like themselves? So far, my best experiences with organ meats have been very light chicken liver patés that don’t really give you that much chicken liver, and a lovely elk heart tartare a local chef served at a pop-up here in Albuquerque. Actually, if I could just eat it raw, I don’t think the organ meat flavor would bother me, but from what I’ve read, even after freezing, this is not safe.

Any suggestions most appreciated.
Thank you.

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