Guest guest Posted February 9, 2005 Report Share Posted February 9, 2005 Hi, Thanks for the responses to my question about re-freezing meat! I also have a question about liver. I eat liver from game animals-- elk, antelope, deer and bison. I have noticed that with SOME liver, not all, there is a distintive bright green color when it is cooked. It looks like what I got out of me when I did a liver flush once! Is this normal for liver, or does it mean there is lots of toxins in the liver? Obviously the job of the liver is to filter toxins, but I guess I thought that healthy wild animals wouldn't have near the toxins to filter out than commercial meat would. Or is this bright green color just cholesterol? I'm never sure if it is a good idea to eat liver when I see this bright green color. Any ideas? Thanks in advance again, this list is just wonderful. Sara Quote Link to comment Share on other sites More sharing options...
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