Venison Heart & Liver -- Need Recipe
- Thread starter Stone
- Start date
Just getting back to this. I sliced the heart, trimming away the ligaments. Quick fry in oil in the cast iron. Surprisingly good. I didn't think I'd like it. Not chewy or gristly at all. It was like tender, incredibly flavorful ribeye.
With some other pics of my venison dinner from January 2013:
We never got around to eating the liver. That went out back for the coyotes.
Left side heart; right side tenderloin:
Searing backstrap:
Pan-cracked pepper sauce. I don't want to boast, but this was awesome. The venison is incredibly tender with amazing flavor:
Top round and random pieces of leg (my fist try at butchering) for venison bourguignon. No pics of the final stew:
Sauteeing with onions and mirepoix:
I haven't lit the Bullet in over 12 months. I'm itching to smoke something.
With some other pics of my venison dinner from January 2013:
We never got around to eating the liver. That went out back for the coyotes.
Left side heart; right side tenderloin:
Searing backstrap:
Pan-cracked pepper sauce. I don't want to boast, but this was awesome. The venison is incredibly tender with amazing flavor:
Top round and random pieces of leg (my fist try at butchering) for venison bourguignon. No pics of the final stew:
Sauteeing with onions and mirepoix:
I haven't lit the Bullet in over 12 months. I'm itching to smoke something.
Ken Serwatowski
TVWBB Fan
Nice pics, I know it's too late until next year.....I like the heart sliced and grilled. Liver cast iron with a little flour, salt, pepper and fried in bacon grease. We always did this at camp on every fresh kill until my buddies dad got Alzheimer's. He was funny, he would always run up when you were field dressing the deer and grab the heart and liver and kinda run away with them like a treasure LOL
David DeVivo
TVWBB Fan
Stoney,Hi. Most " sportsmen " are not able to figure out the offals.....but it is so nice when one helps with a drag and they give them all to you or tell you how far back they left them. Amazon used to have used copies of a fabulous cookbook titled " The LL Bean Game and Fish cookbook ". The recipe for Venison stew is extraordinary, and you should absolutely save the kidneys and use them here. The corned caribou/venison in prep for a New England Boiled dinner is unbelievable. The neck sectioned and included in the same brine can be wonderful for those pickers in the family ...the sandwiches are fine, fine. I braise the heart whole in a very spicy courte bullion and later 1/2 " slices with mayo for a very delicious and quiet sandwich on stand later. The Icelandic Gravlax, ( I soak for 48-72 hours ) and poached salmon are to die for. Very too bad about the liver !! venison is the finest liver to me. You could have frozen it and made the best pate' " EVER. 3/4" venison liver steaks salted and peppered in 1/2 olive oil and butter and pink inside with a golden crust ? well, with a hearty Rhone.....HEAVEN, and no need for onions etc.
I really gotta go to my freezer now. Good luck, and have an offal time ! Dave
I really gotta go to my freezer now. Good luck, and have an offal time ! Dave