While butchering two whitetail deer with my buddy Cosmo Genova, I mentioned that I wished I liked the taste of organ meats and offal. Liver, heart, tongue, and even kidneys and testicles are ...

As a matter of pragmatism and genuine preference, cultures across the globe have long and storied histories of cooking with offal—a catch-all term for every part of an animal that isn’t a slab of ...