Stir Fried Organ Meat

Organ meat is one of the “delicacies” that is a new experience to many students at our Animal Processing Workshops.   When we strive to use all of an animal we process, we typically will consume the parts that will spoil the quickest, the organs.  It is a wonderful bonus that the organs are higher in nutrition than the meat, so the organs allow us  to supercharge our bodies.  This basic recipe is quick to prepare and provides plenty of energy as the first meal from the animal.

The organs provide a nutritious and delicious first meal during an Animal Processing Workshop

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Cooking utensils:
Dutch Oven, #14  or comal
Wooden ladle or spatula

Ingredients: (serves 12 to 15)
Fat, rendered – ¼ cup
Carrots – 2-3
Onions – 1-2
Bell Pepper – 4
Cabbage –  1 small head
Garlic – 4 – 5 cloves
Organ Meat – 3 – 4  lbs

Slice the heart, kidneys, spleen, and liver into into ½ inch slices. Salt and pepper the organ meat.  Sauté in 2 tablesspoons of rendered fat until medium doneness. Remove the sautéed organ meat and its juices from the pan and set aside till the vegetables are cooked.

Slice the vegetables fairly thin. Melt two more tablespoons of rendered fat in the dutch oven. Sauté the vegetables over high heat until the vegetables are soft yet still slightly crunchy.  Start with the carrots, let them cook for about 5 minutes.   Then add onions, bell pepper, and minced garlic and cook for another few minutes.  Add the cabbage and cook until the cabbage just starts to wilt.

Combine the Meat & Vegetables
Add the previously sautéed organ meat and juice to the vegetables.  Give this a quick mix on the heat and serve piping hot off the fire.

More recipes from the Animal Processing Workshops. 

Learn more about our Animal Processing Workshops.


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