Beefbeefbeef 10 Posted July 29, 2013 Report Share Posted July 29, 2013 Last season it dawned on me that I should be using the liver from ducks I shot. I had a closer look at a few and noticed that some were not a uniform colour i.e. not 100% dark red. At first I thought maybe this was a duck with an illness (heavy drinker??!) but it was the same with quite a few I saw. Anyone have a view on what they should look like? Quote Link to post Share on other sites
Sternyboy 4 Posted August 3, 2013 Report Share Posted August 3, 2013 Have you spoken to your local butcher? Mine gives me great advise, he also gives me some spanking recipes too :-p Quote Link to post Share on other sites
Beefbeefbeef 10 Posted August 5, 2013 Author Report Share Posted August 5, 2013 Good idea. Quote Link to post Share on other sites
D DAVE 35 Posted August 5, 2013 Report Share Posted August 5, 2013 yes beefx3 you've just made it dawn on me, why stop at duck go for it, rabbit, pheasant,pigeon, ect. i understand your concern regarding colour that would make me think but you can buy chicken livers in the super market probely reared in appauling conditions i bet no one checks the colour of them, i've never fancied them but something wild is a different matter. i love nothing better than shooting an early morning roe then having the liver for breakfast, colour is not an issue but flukes, although flukes are species specific so won't harm you if found it means removal a very good cook a very happy dog and beans on toast for me. regards dave 1 Quote Link to post Share on other sites
Recommended Posts
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.