About once a year, I get a craving for cardiac meat. There are some issues with this- I get about half way through a cooked animal heart, get my fill of whatever nutrient I needed, and then can't stand the texture. Also, the free range organic ones at the farmer's market tend to be sold in packages of three- and I've nothing to do with the leftovers.
I finally broke and ordered in some books on Amazon.com which may help. I may know what recipes to use bits and pieces of random meats, but I really don't know how to use up organ meats, or change the texture. I know, in theory, how to make sausage, but I've never actually done it. Jessi insists you need a meat press. I insist that if my friends' little old grannies could do it by hand, I certainly ought to be able to.
While shopping around for said book, I did also see that there an instructional manual on fermented meats and poultry. Even with my adventurous tastes in food, that might be a bit much.
Taktuk insists that I need his mother's recipes for moose and caribou heart, and is asking her for such on my behalf.
I wonder if I could slice it thin enough that the texture wasn't noticeable, and then mix it into a mushroom stuffing for bao. It could be an interesting experiment.
I know I won't be able to get Sven's help with any such projects. He's sick of making sausage from dead animals. The wolf pack used to leave decapitated dear on the doorstep for them. They had to be used quickly, and Sven & co wasted nothing. Sven got very sick of making sausages very quickly.