I've been talking myself into trying more organ meat, besides liver, which I love. I had to butcher 3 spare roosters before Christmas, so instead of feeding the inards back to the chickens, I saved the livers & hearts for me. The hearts I sliced up & cooked in butter, then added my morning eggs. Delicious!

We raise rabbits, so I've tried rabbit kidneys but didn't care for them. A friend suggested slow cooking them with butter & onions, so next time we butcher I'll do that. I'm going to try to harvest the brains, too, but that is difficult. I'm still a bit squeamish. Even my mother had a hard time convincing herself to eat brains - & she had an adventurous appetite!