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re: Ya'll eat deer heart?
Posted on 1/31/12 at 4:53 am to RogerTheShrubber
Posted on 1/31/12 at 4:53 am to RogerTheShrubber
quote:
I tell my native buddy who enticed me into trying fermented seal flipper
I would gladly eat deer heart over that
1
Posted on 1/31/12 at 5:32 am to Nodust
quote:
Ya'll eat deer heart?
Makes the best brown gray.
Posted on 1/31/12 at 7:20 am to fishfighter
I keep the heart and liver out of every deer I kill. cook them down in onions on a cast iron skillet and eat over rice
Posted on 1/31/12 at 7:48 am to Boats n Hose
quote:To not eat duck hearts is a sin. The hearts, gizzards, and breasts are great but the hearts are the best.
I eat no kind of internal organs of any animal
Posted on 1/31/12 at 8:12 am to Blue Velvet
Fried duck liver is good too!!!
Posted on 1/31/12 at 8:43 am to RogerTheShrubber
quote:
fermented seal flipper
Pass the deer heart please.
Posted on 1/31/12 at 8:45 am to SmackoverHawg
Nope. Never have and don't ever plan too.
When we butcher a calf we get the heart, lungs, and tongue. It either becomes catfish/crawfish bait or given to our neighbor.
When we butcher a calf we get the heart, lungs, and tongue. It either becomes catfish/crawfish bait or given to our neighbor.
Posted on 1/31/12 at 9:28 am to SmackoverHawg
I like chicken and calf liver but have never tried deer liver. How does it compare? I'd try heart and liver but lungs don't even sound tempting.
Posted on 1/31/12 at 9:41 am to Richardheadtigah
I use the heart to grind up into dressing meat. Real good stuff.
Posted on 1/31/12 at 9:50 am to Slickback
quote:
When we butcher a calf we get the heart, lungs, and tongue. It either becomes catfish/crawfish bait or given to our neighbor.
About all I'll ever use organs for as well. With deer, they become coyote food. We barely go through all the deer meat we get, no way I'm gonna try to cook heart liver and lung.
Posted on 1/31/12 at 9:54 am to Boats n Hose
Whomever eats deer lung needs to seriously have a sit down with a psychiatrist.
Posted on 1/31/12 at 9:54 am to SmackoverHawg
quote:
Taste just like rest of the deer. It's just a muscle.
This hawg is right. I had three this past year. Well, 2 1/2. One was kind of shot.
We marinated for 24 hours, and fried. Once you try it, you'll never leave the heart again.
Posted on 1/31/12 at 2:55 pm to Richardheadtigah
Deer liver is more like calf liver. Need it FRESH, slice it up to get as much blood out as possible. i do soak it in milk unlike the rest of the deer. Change the mild bout 2x day. Fry and then slow cook in gravy.
Posted on 1/31/12 at 4:17 pm to SmackoverHawg
quote:
Taste just like rest of the deer.
Hmm....heart and tenderloin taste the same ehh??
Posted on 1/31/12 at 5:15 pm to LSUTiger205
Can't say it's as good as backstrap or inner tenderloin, but probably next in line. This is likely because it's not a weight bearing muscle.
Posted on 1/31/12 at 5:20 pm to SmackoverHawg
The heart has more deer flavor than any of the other cuts. The rest of the cuts measure up to the heart IMO.
It has some of the best venison flavor of all the cuts if you slice across the grain, and marinate for 24 hours.
It is a sin not to eat the heart.
It has some of the best venison flavor of all the cuts if you slice across the grain, and marinate for 24 hours.
It is a sin not to eat the heart.
Posted on 1/31/12 at 6:05 pm to SmackoverHawg
Next deer I'm keeping the liver and heart. Gonna try it.
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