It’s offal, the old-fashioned term for assorted animal innards. Above is the liver of a large, healthy, grass-fed cow. It weighs about 15lbs. and we have 3 of them in the freezer now.
Here is one of the 3 hearts we were given along with the livers, by a very generous co-worker. Most of the sliced, bagged & frozen goodies will be made into tasty treats for the dogs, but some will be used in top-secret liverwurst experiments like this one:
Saute in 2 T butter: 1 medium onion and 1 large or two small cloves garlic, crushed. Add 3/4 lb liver, 1/2 lb heart (you can substitute ground beef or round steak for heart) and 1/4 cup of water. Cover tightly and simmer for 25 minutes, stirring occasionally. Put this mixture in a blender and add the following: 2 T spicy brown mustard (Dijon), 1/4 t pepper, 1 t salt, 1/2 t lemon pepper, 2 hardboiled eggs, 1/2 cup plain yogurt, 1/2 t vinegar, 1/2 t sugar, 1/4 cup water. Blend till smooth, chill and serve on thinly sliced hard bread or crackers. Enjoy! Note: This liverwurst is a light brown. If you want you can substitute 1/4 cup beet juice (from fresh cooked or canned beets) for the last 1/4 cup water and the 1/2 t sugar to make the color more appealing.
Cleverly hiding from all the carnage is Magnus. Obviously, no one can see him in the special kitty toy basket!
And never one to pass up an opportunity for miscreance, Mercia decided to curl up for a nap in a mixing bowl I set down for a nanosecond.