We consider heart and tongue to be delicacies. I don’t remember ever encountering these on a plate before we started raising and eating our own animals, but I had no problem learning to love them. Both are muscles, and don’t convey the strong innard-y smells and flavors that challenge my quest to love liver. However, as very specialized muscles, their textures differ from each other and those of other muscles, and so certain preparations are preferable.
The photos above show the tongue and heart of the goat kid featured in this series. For the preparations described here, I also used the heart and tongue of a second kid that we butchered on the same day.
As a perishable organ meat, liver ranks among the parts of a freshly-butchered animal that should be eaten quickly. So, in my quest to cook an entire goat kid, liver made it to the plate first. And since I hesitated to prepare the entire liver for one meal, it was featured in the second meal, too.
On our farm, preparing meat to eat begins outside of the kitchen. For many years our home meat supply has come from animals we’ve raised and processed ourselves. Thus, this post tells the story of the goat kid who will be featured in this tongue-to-tail cooking series (introductory post here). Continue reading
We recently butchered our last two goat kids of 2014, and we’ve designated one of them for a bloggable project in the tongue-to-tail cooking genre. I’m taking responsibility for preparing one whole goat, cooking it in many different ways to practice as many different meat-cooking techniques as possible to compensate for the fact that I’ve never really learned how to cook meat.