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Cooking Forum
Deer heart and liver recipes and/or techniques?
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<blockquote data-quote="Omega" data-source="post: 5771060" data-attributes="member: 20060"><p>I used to always treat it as a regular piece of venison, but I read and article with a recipe, which I can't remember who what where of it, but one take-away was that it isn't just a muscle, that it is a special muscle and should be cooked no more than medium to medium rare using your favorite spices. I use a mix I get called Coach Jones which is from a family member of my wife's coworker. It contains a bunch of ingredients which I would use anyway but in a mix that is very consistent from batch to batch. </p><p></p><p>I cut it into fajita strips making it much easier to trim away the connective tissue, fry it in a skillet with either butter or olive oil depending on my mood over medium heat and cooked for just a few minutes leaving the inside still pink. If making a side dish, like tatters, I fry that first because the heart cooks much faster and the potatoes will still be hot. If I desire a spicier dish, I'll throw in some slap ya mama cajun spice in there, mmmm good.</p><p></p><p><img src="https://i.imgur.com/DCv7JDc.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="width: 301px" /></p><p><img src="https://i.imgur.com/VIF0c1F.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="width: 381px" /></p></blockquote><p></p>
[QUOTE="Omega, post: 5771060, member: 20060"] I used to always treat it as a regular piece of venison, but I read and article with a recipe, which I can't remember who what where of it, but one take-away was that it isn't just a muscle, that it is a special muscle and should be cooked no more than medium to medium rare using your favorite spices. I use a mix I get called Coach Jones which is from a family member of my wife's coworker. It contains a bunch of ingredients which I would use anyway but in a mix that is very consistent from batch to batch. I cut it into fajita strips making it much easier to trim away the connective tissue, fry it in a skillet with either butter or olive oil depending on my mood over medium heat and cooked for just a few minutes leaving the inside still pink. If making a side dish, like tatters, I fry that first because the heart cooks much faster and the potatoes will still be hot. If I desire a spicier dish, I'll throw in some slap ya mama cajun spice in there, mmmm good. [IMG width="301px"]https://i.imgur.com/DCv7JDc.jpg[/IMG] [IMG width="381px"]https://i.imgur.com/VIF0c1F.jpg[/IMG] [/QUOTE]
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Deer heart and liver recipes and/or techniques?
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