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Discussion in 'Hunting & Fishing' started by BadgeBunny, Oct 24, 2013.
I had my venison chili for supper tonight after a long day working outdoors
Chili from Chili?
I like chili when it is cold.
Elk Goulash for us tonight.
Yes Bassin....chili from Chili Jr. BTW I just got my internet service back on this afternoon after being out for 2 weeks.
Saved the heart from the buck I took Tuesday.
I’ve cooked chicken hearts whole and love them.
How do I prepare and cook deer hearts.
Let’s hear your suggestions.
I'd cut it in strips or something and batter and fry it like chicken fry.
Fixed one for the kids during youth hunt:
Clean and prep the heart (Remove fat and veins/arteries). Cut into relatively thin strips, rinse well with cold water until the water is no longer bloody. Sauté onions, garlic and your favorite pepper (I used jalapeno because that's what I had, most would use bell peppers). When the veggie mix is about 3/4 done to your liking, toss in the strips of heart, salt and pepper to taste. Cook to medium rare, medium at the very most. Grab a fork and enjoy
Bump for a reminder to try this Duck Candy.
Cut out arteries and fat, wash it good until all blood is out. I cut some into 1/3 inch thick strips and sauteed to medium rare in some salted butter.
Cut into 1/2" strips and dip in milk/egg wash and then roll in seasoned flour and fry in skillet to no more than medium rare.
Well, I tried it awhile back while still fresh. Pretty much followed your recipe ^^^^^ and used bacon grease to fry in.
Tried it rare, medium rare, medium and finally well done with different cuts.
I just did not like the texture of the meat nor the the flavor. It had a real bloody taste even though I'd marinated the cuts in milk overnight. The milk was really red colored so thought I'd got it all. I'll have to pass in the future I think.