Got a Doe Saturday. Sat in my stand at first light and she walked under me I'll say 15 minutes later going to last years salt lick location. Sat about 10 minutes and snuck back to the truck, went home, got the boy, got the quad, and showed him where the arrow was and told him to start tracking. He's 15 and wouldn't get out of bed at dawn. I didn't make an issue of it. She was a double lunger and was spewing blood out both sides but I still think he still learned a few things tracking her out. Loaded it up and headed home. Hung it in the barn, dressed it, saved the heart, liver, tongue, and inner loins. I had never done that before but we've been watching meat eater and thought we'd give it a go. It was all good. It really was. The boy freaked himself out over thinking it though so of course he didn't like it. If you just ate it with no prejudice it was all good. The tongue was sweet like any tongue. The liver wasn't too livery but I got the fat off cubed it and rinsed it really well. The heart was a tougher texture than the liver but breaded it all kinda tasted the same. Anyway, thought I'd share the story.

What I learned? I could have had a wild game fry and fed about 8-10 people with stuff I've always just thrown out. I had no idea a deer liver was so dang large. Probably 3-4+ lbs of meat.

Well that was a good picture list of a good day for you.
Sorry ,hopefully your son will come to appreciate the experience you just had before its too late in life for him.
Never had the heart either or liver but gonna give it a try!

Get all of the fat trimmed off and don't over cook it and it will turn out just fine. I think cubing it and rising it really well helped the liver. It was really mild and didn't taste anything like liver you think about.

never tried the tongue, love the liver and loins the heart I would try again also.

i never cut the liver in little pieces....deer liver is mild.....especially does. Good you got a taste!! The rub is on here now

a friends mom would collect up all the hearts and make a big pot of dear heart gravy.

good stuff he would then bring it to work and we would eat deer heart gravy on toast for lunch.

she cleaned then cubed the heart up small for the gravy.

I have had beef tongue but never tried deer , have to put that on my list for this year.

my cousin collects up all the livers we don't want.

I also am thinking I am going to start skinning and quartering and tossing it in the big cooler while they are still warm , probably won't take me more than 10 minutes longer than field dress and rinse we do now.

the heart is the second best part behind the loins - then backstrap comes in third.

congrats on puttin some in the freezer