| Show by aw you know that old one about meat ineat packing plants saving 1 thing except the pigs squeal 1111 leall well sportsmen would do themselves a big favor if the they took a page froin the th e ni at packets pac packets lets book too many parts of deer elk ducks geese and pheasants that are tops in eating if properly prepared are thrown away of particular interest to the camp cook is the tile fact that these soft meats are tire tender and ready fop an fn the tile skillet long before most 0 of f th the 1 animal or bird liver and 11 nil II such I 1 le it organs are edible and do tet tender I 1 r the sun sume day the tile animal is killed in filet they are at their best when cool cl and fresh fres h lather than when betl jibed like muscle Illus ele meat experts consider deer libei superior even to young calves liver the same it true of elk sheep or antelope or utmost almost an any i of f hie accepted biggane big game ani auls which air aie vegetarians when whet you open OPP the tile deer for leaning after not ou turn have spilled the tile intestines out reach back for the liver it is attached to the tile animal about amidships and high up ai at the same time take the kidneys which lie on either hide side and the heart which Is forward of the diaphragm with the lun a place P lace them gently in a clean canvas plastic or rubber lined bag and set them in the shade while you finish dressing the animal and then get them to camp as soon as possible and lay them out in a cooler or pan of water BO so they can lose their heat As A soon as they are cool cook them some say it ruins the flavor and causes spoilage sooner to wash liver heart or kidneys Butout But outdoor dour writer and amateur chef K M bradford says that while he respects such an opinion he likes them washed in cool water slice the liver not more than a quarter of an inch thick and dip it in flour while the skillet is heating the skillet should contain cooking oil or bacon greabe enough to cover the hot bot bom tom well As soon os as it show the slig slightest hest moke over a medium flame drop in the slices and start calling all hands one of the secret secrets of this morsel arsel Is to serve it hot off the griddle when the juice starts coming to the surface flip each slice over and let it cook tor for perhaps another minute and then onto hot plates salted and peppered do not cremote over tod hot a fi ti fit t nor let it set alter it to b done |
