Actually cooking organ meats week after week
Bison, or American Buffalo, was an ‘all-purpose resource for the American Indian’ and Bison Tongue was considered the ‘best meat’ on this all-purpose beast. When I recently got my hands on a bison tongue, I created a meal with foods from the North American landscape. Bison Tongue alongside Wild Rice, Cranberries and Mushrooms is a modern take on simple meal components. It is served with a healthy dose of reverence and gratitude, explained in a longer blog post than usual….
This post is a continuation from last week, when I encouraged readers to choose pastured, grass-finished animals. And includes a recipe for Kidneys with Hazelnut Butter Sauce. It’s a simple recipe – the crispy, buttery nuts pair well with the fleshy kidneys. Yet, while I served these this week, the Kidneys with Hazelnut Butter are almost an afterthought compared to my musings.
I mention the importance of pastured, grass-fed, grass-finished meats often. It’s important for pursuing nutrient-density, improving store-bought pork rinds, purchasing brains, or eating raw meats such as carpaccio, heart tartare, or ground beef.
That said, I want to encourage you to continue to maintain a dialogue with your farmers. Yes, even the ones, or especially the ones, that really are doing everything right….