Sportsmen's Nation - For The Die-hard Sportsman

Liver.  An organ we have all encountered along the way.  For some of us, it's a familiar sight and brought into home and enjoyed as a delicacy.  For others, it's something in the way of getting to the prime cuts, and either something that turns our nose or something we have not taken advantage of.  Nick begins the discussion by first explaining “5th quarter” or as the Romans called it “quinto quarto”  given to high nobility.  While today these parts are discarded, their high nutrition has chefs and homesteaders again looking at what lies within.  The Liver has a high nutrition value of many micro nutrients.  And what we discovered is that organisms can only grow as large as their lowest nutrient.  Shouldn’t that apply to us?  Moving on from function we talk form, as in how to prepare the liver.  Vessels, connective tissue, rind, and gall bladder all have to go.  The liver then needs a soak either in milk or in a salty brine.  While I choose the salty brine, others like Jonah Curtis from Hunt to Eat us