Loc: Hartland, WI
I love turkey and chicken hearts. I can leave the livers.
There used to be a butcher in the town I lived in, I could go buy chicken hearts by the pound. I'd pick up a 1/2lb or so. Sautee them in butter with onions and garlic, then eat them on toast. Sooooooo goood!!
Packer Fan back in Packer Country
"Recon Ready" Airborne and Air Assault Blood Wings Worn Here
Have the Gizzard in my fridge -might fry it for breakfast tomorrow.
how do you prepare gizzard? They are so tough I don't even use them for bait. I know you got to remove the junk inside but the gizzard itself doesn't seem very appetizing.
Fry it in butter. You do have to clean them out and take care that the stones don't go into your sink as they will collect in your pipe. After that, I fry then in butter. They are a little tough, but not too tough for a hunter. -better than the liver IMO. I usually use the turkey livers for Andouille sausage. Eat them alone and you'll get a true definition of the word gamey. This is not a bad thing, just a seasonal reminder.
It doesn't have to be fun to be fun.
Wild & crazy, can't be stopped. Only the strong will survive.
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