We don’t really want to go down the road of preparing food for shock value. On the other hand, if one is to profess, as I often do, that eating nose-to-tail is the best way to show respect for the animal, sometimes you gotta put your offal where your mouth is.

So, Max made a great baloney of whole goat head, including the brains and eyes. The eyeballs, to me, make it look somewhat like a terrine.

I normally don’t get squeamish about eating anything but I did have some reservations about eating eyes when I first heard about the dish. Then, last nite, I was served some and to my surprise I found it delicious. The eyes are pretty succulent, kind of like a nugget of whipped fat, but not exactly.

There are at least a few other places in the US that serve eyeballs but as far as I know this is the only dish made from pastured, sustainably raised animals. If you are interested in trying ‘em and prefer to eat pastured meat, here’s a chance.

Also, if you’re interested in why we (at least in some cultures) find certain things like eyeballs somewhat objectionable to eat, I really recommend William Ian Miller’s Anatomy of Disgust, which investigates our curious reactions to overt signs of fecundity and life.