Many hunters save and eat the heart of their deer, as it’s comparable in flavor to the meat. The liver is another familiar edible organ, greatly improved by frying with bacon and onions But these aren’t the only organs you can use. The liver, heart, lungs, kidneys, eyes, tongue, stomach and intestines can also be cleaned, cooked and eaten. The brain is also technically edible and was a common companion of scrambled eggs. Today, you will want to skip the brain as a food due to the increase of deer diseases (primarily, chronic wasting disease). When this is even a possibility in your area, don’t eat the brain or spinal tissue. Don’t use the brain for hide tanning either. Egg yolks will work just the same when making “brain tan” buckskin, without the health risks. And any fresh organs you don’t want to eat will be excellent bait for bobcats and other meateaters.