![]() |
![]() |
![]() |
|
|
|
|
|
|
#1 | ||
|
Senior Member
Join Date: Aug 2008
Location: Helena, MT
Posts: 1,360
|
__________________
I don't understand the purpose of the line, "I don't need to drink to have fun." Great, no one does. But why start a fire with flint and sticks when they've invented the lighter? |
||
|
|
|
|
|
|
|
#2 | |
|
Senior Member
|
Quote:
Salute! ![]()
__________________
Lagering/Conditioning - "SLC" - American Light Lager - (AG) Kegged - "SLC" - American Pale Ale - (AG) Kegged & Tapped - "SLC" DFH 60 Minute Clone - (AG) Kegged & Tapped - "SLC" - American Stout (AG) Kegged & Tapped - "SLC" - American Brown Ale - (AG) Kegged & Aging - Imperial Stout(BB Kit) Kegged & Tapped w/picnic tap - Hard Lemonade - This is good stuff! |
|
|
|
|
|
|
#3 |
|
Senior Member
Join Date: Jun 2008
Location: Montana
Posts: 2,316
|
I like to use heart in a stir-fry with veggies, but it also goes great in soups & stews. It's a chewy textured meat & doesn't get as tender as say, brisket, but it's very good; in fact it's one of my favourites. Try slicing heart into pieces about the size of your index finger & doing a stir-fry with butter, a little onion, and about a cup of white wine, say riesling. Let it simmer till the wine reduces by 1/2. You can also sub some stout or porter for the wine if you like. You can add anything you like, veggies, spices, herbs, etc... I like to add some crimini mushrooms & just let it simmer till it gets kinda thick, then I just pour it over some long grain & wild rice, I also like to drizzle a little bit of honey on top just before serving. Just about anything that you would use beef in, you can use venison, or venison heart. Regards, GF.
|
|
|
|
|
|
#4 |
|
Senior Member
Join Date: Nov 2006
Location: Central PA
Posts: 5,200
|
I always take it, slice it about 1/4" thick and then into a pan preheated over high heat with some Olive Oil. Brown it one side, flip and then splash with a little Soy and Worsteshire and let that thicken a little. Goes great with fried eggs. It should be medium-rare.
__________________
Event Horizon ~ A tribute to the miracle of fermentation. Brew what you like. Do this, and you will find your inner brewer. |
|
|
|
|
|
#5 |
|
The whip is back!
![]() |
I don't eat it, but my husband loves it.
We use it in a tarragon/creamy sauce. It's kind of like a stew. I'll see if I can dig out the recipe after work today.
__________________
Broken Leg Brewery Giving beer a leg to stand on since 2006 |
|
|
|
|
|
#6 |
|
Ferment or be Fried!
|
Had beef heart cooked low and slow. Say at least 6 hours at 180F. Leave the salt off, but put any spices on you like. When its done, you can cut it with a fork.
__________________
~~~~ That's not a beer gut, it's a liquid grain storage facility! |
|
|
|
|
|
#7 |
|
Senior Member
Join Date: Aug 2008
Location: Helena, MT
Posts: 1,360
|
So I finally cooked the heart.
I cut it open and removed all the veins, tubes, etc. Sliced each section and pounded them with the back side of my cleaver. egg bath and then shook in a flour/panko bread crumb mix with my prime rib rub. fried in 350 degree canolo oil in the dutch oven for 2 minutes per side Basically, I made country fried steak with it. Damn, was it tasty and melted in the mouth, with a nice crunchy outside. The hell of it is, I wasn't drinking tonight so didn't pair it with a good beer. now that I know how good it is, its gonna be a "special treat" next year that I'll pick a good brew to pair it with. I'm thinking a nut brown or a porter would go great.
__________________
I don't understand the purpose of the line, "I don't need to drink to have fun." Great, no one does. But why start a fire with flint and sticks when they've invented the lighter? |
|
|
|
|
|
#8 |
|
Homer want beer NOW!
|
We used to have this when I was a kid. Wish I could get myself to go back to hunting. But I digress. My grandma used to pickle it, and/or can it. We used to also cube it up and fry in butter and flour (classic can't-go-wrong recipe).
I haven't had it since I was pretty young, but I'd eat it again in a heartbeat if it were available. Pun intended. |
|
|
|
|
|
#9 |
|
Senior Member
Join Date: Dec 2008
Location: North liberty Iowa
Posts: 214
|
I have been an avid deer hunter for years here in Iowa, but can't get past the heart thing. I take it out and usually give it away.
|
|
|
|
|
|
#10 | |
|
Senior Member
Join Date: Aug 2008
Location: Helena, MT
Posts: 1,360
|
Quote:
Seriosly, if someone gave you this and didn't tell you what it was, you would think it was the best piece of deer meat you ever ate.
__________________
I don't understand the purpose of the line, "I don't need to drink to have fun." Great, no one does. But why start a fire with flint and sticks when they've invented the lighter? |
|
|
|
|
![]() |
| Thread Tools | |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Thread Starter | Forum | Replies | Last Post |
| I Have Venison...Now what?? | Revvy | Cooking & Pairing | 34 | 01-06-2009 08:17 PM |
| Bad Venison?? | Decojuicer | Cooking & Pairing | 12 | 01-03-2009 06:49 PM |
| Your Venison Chili Recipes.... | Revvy | Cooking & Pairing | 6 | 12-22-2008 07:58 PM |
| Lets talk Venison | RC0032 | Cooking & Pairing | 19 | 11-26-2008 01:33 AM |
| Venison Recipes?? | Tophe | Cooking & Pairing | 14 | 11-30-2007 10:42 PM |
|
«
Previous Thread
|
Next Thread
»
|
| House Repair & Improvement Forum - Firearm & Gun Forum - Airsoft Forum - Homesteading and Survival Forum - Garage Forum & Articles - Jeep Forum - Bike & Cycling Forum - Plumbing Forum |