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Old 12-19-2013, 09:58 AM   #21
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So i shot a buck yesterday and decided i would keep the heart and liver. Any good recipes for either of those
Stir-fried Heart
Heart
4 sticks celery, chopped
1 tablespoon sweet basil (dried & crushed)
About 2 thumbs of fresh ginger root, peeled. (piece of ginger about the size of both your thumbs) Sliced matchstick style.
5 chopped scallions, including the green tops.
3 cloves garlic, minced.
Juice of 1 lemon
Soy sauce
1 teaspoon rooster sauce OR garlic/chili paste (or to taste)
1 tablespoon honey

Slice heart into (roughly) 2" X 3/4" pieces, about 1/4" thick
Heat wok over high heat with dark sesame oil (or your fav high heat oil) heat it till the oil starts to smoke. Use the oil liberally, I don't measure it, I just pour it in, add more if the meat starts to stick.

Add celery, garlic & ginger to hot oil in wok (a skillet works too) and stir. Keep it moving for about 2-3 minutes. Add the meat & stir often, make sure everything gets coated with oil. Add about a tablespoon of SWEET basil (dried & crushed), if it doesn't say "sweet" on the label, it's not what you want for this. You can also use 5 or 6 fresh leaves of Thai basil instead.

Keep going for a few minutes, I never timed it, but it doesn't take long. When the meat is about done, add the scallions, rooster sauce & lemon juice, stir constantly & quickly for about another minute or 2.

Now add the soy sauce, I never measure this either, I just shake it in straight from the bottle, about 11 shakes of Kikkoman low sodium soy sauce is what I use, so however much that is.

You have to stir fast now, cuz the soy sauce will start to caramelize as soon as it hits the hot wok. As soon as it starts to thicken, remove from heat & add the honey, just drizzle it all over & stir it in well.

I like to serve this over rice or noodles (a tablespoon of hot madras curry in the rice does wonders!) Sometimes I serve it with stir-fried red (purple) cabbage too, just sliced cabbage, stir-fried till it turns blue with a dash of lemon juice & soy sauce at the very end of cooking. The cabbage is done when it turns blue. A little black pepper and a couple pinches of tarragon go into the cabbage while cooking.
Enjoy!
Regards, GF.
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Old 12-19-2013, 01:03 PM   #22
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Lately we have been on an asian food kick, and since I usually get a deer every year we have been incorporating it. This is one of my favorites:

http://www.justataste.com/2012/10/pf...n-beef-recipe/

We usually double the amount of sauce.

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Old 12-20-2013, 03:46 AM   #23
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Gratus i like your style of cooking directions. A dash here and a splash there is how i like to throw down. Your recipe sounds amazing

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Old 12-20-2013, 12:04 PM   #24
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Gratus i like your style of cooking directions. A dash here and a splash there is how i like to throw down. Your recipe sounds amazing
It works well for me, but it makes it kind of tough to tell others "use X amount."
Regards, GF.
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Old 12-20-2013, 04:58 PM   #25
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Yeah,same here a little of this,a little more of that when I'm seasoning or the like.

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Old 12-20-2013, 05:03 PM   #26
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Originally Posted by gratus fermentatio View Post
It works well for me, but it makes it kind of tough to tell others "use X amount."
Regards, GF.
I agree, that's why I like to include comments like "to taste" because each of us tastes things a little differently. If it was a recipe handed down to me I'll often list the ingredients as my Mother or Grandmother listed them, but far more frequently, from both of them, the recipe merely says 'a dash' or ' a pinch' and so forth, so 'to taste' seems to work best.
Thanks for the Stir Fry Recipe, GF!
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Old 12-23-2013, 09:51 PM   #27
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I have tried a couple of different things lately. I put a dry rub on a deer neck roast then put it in the oven at 200 degrees for about ten hours. I then shredded it like pulled pork and put bbq sauce on it. Turned out pretty nice. Today I sliced up the heart and made fajitas with it. Another good meal. Oh and ground deer tacos were a hit. I think my 15 month old boy was the biggest fan of them

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Old 01-03-2014, 12:19 PM   #28
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Lately we have been on an asian food kick.
You might like this site:
http://rasamalaysia.com/recipe-index-gallery/
They have a lot of really awesome recipes from all over Asia.
Regards, GF.
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Old 01-04-2014, 06:19 PM   #29
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For anyone who is wanting to expand on their wild game cooking experience a book I would highly recommend is 'A Slice of the Wild' by Eileen Clark. It covers everything from field care, to butchering, to table...



http://www.riflesandrecipes.com/inde...chk=1&Itemid=6

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Old 01-04-2014, 06:46 PM   #30
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You might like this site:
http://rasamalaysia.com/recipe-index-gallery/
They have a lot of really awesome recipes from all over Asia.
Regards, GF.
Thanks!

I will have to show her this.
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