OFFAL GOOD VENISON
In many cultures, the heart, liver, kidneys and even lungs are the first things on an animal to be extracted from the carcass and eaten. On a recent trip to Africa, our skinners carefully took the heart, lungs, kidneys and other precious organs and tied them together in a bundle then hung them in the shade of a tree to air dry. The protein and iron-rich organs were considered a delicacy and were carefully guarded for the skinning crew to cook into a unique stew. Nothing went to waste, and when asked about what locals preferred to eat, all agreed it was the organ stew.
Offal has different meanings to different people and cultures. In general, it refers to the internal organs and entrails of a butchered animal. Some cultures look at eating offal as offensive, while others embrace it as goodies or delicacies. Scottish haggis uses a sheep’s stomach and part of the organs, and Jewish chopped liver is highly coveted. Have you ever heard of foie gras on a French menu? How about sweetbreads?
Offal, well it
