What's Cooking?

[Terrierman]

6 hours ago, Johnsfolly said:

I haven't tried heart, but have thought about it several times (a couple of nudges from watching Meateater). If I (we) am (are) successful and have a deer heart or two, will likely try it this season . Maybe even with peas!

Slice about 3/4" thick, clean all the valves and other connective tissue.  Salt, pepper and just enough time on a really hot grill or in a really hot skillet to be rare to medium rare.  It's a real treat.  Great flavor and texture.  Don't be squeamish - it's muscle just like the rest of the deer.

[BilletHead]

4 minutes ago, Terrierman said:

Deer heart is way good.  Traditional second day of deer camp breakfast was bacon, deer heart, deer liver, fried eggs and fried potatoes.  People with good hearing swore they could hear arteries hardening.  You are right about rare to medium rare.

       Still cannot do liver. The Mrs. would disown me if I brought it in the house. When she was growing up liver was a cheap cut of meat and her mother would make them eat it all the time. 

 

4 minutes ago, Terrierman said:

Slice about 3/4" thick, clean all the valves and other connective tissue.  Salt, pepper and just enough time on a really hot grill or in a really hot skillet to be rare to medium rare.  It's a real treat.  Great flavor and texture.  Don't be squeamish it's muscle just like the rest of the deer.

        Yep just another muscle. Treat for sure!  You all don't heart shoot your deer, double lung em  

BilletHead

[rps]

I am surprised you mighty hunter types do not carve the liver from the steaming carcass and wolf it down raw on the spot.

I haven't had deer heart, but I have enjoyed beef heart. The liver, raw or cooked, is a straight pass for me.

 

[Johnsfolly]

46 minutes ago, rps said:

I am surprised you mighty hunter types do not carve the liver from the steaming carcass and wolf it down raw on the spot.

Maybe the tenderloins once the deer has been gutted, but not the liver ! I have had the courage to eat and actually enjoyed some pate. I think about keeping the liver almost every time I clean a deer, then think about a bad liver incident at my grandmother's house as a kid. That was a mess .

[BilletHead]

59 minutes ago, rps said:

I am surprised you mighty hunter types do not carve the liver from the steaming carcass and wolf it down raw on the spot.

I haven't had deer heart, but I have enjoyed beef heart. The liver, raw or cooked, is a straight pass for me.

 

         RPS , you have been watching too much TV Guess I am not a mighty hunter!  Passing on the liver? I knew there was a reason I like you.  

12 minutes ago, Johnsfolly said:

Maybe the tenderloins once the deer has been gutted, but not the liver ! I have had the courage to eat and actually enjoyed some pate. I think about keeping the liver almost every time I clean a deer, then think about a bad liver incident at my grandmother's house as a kid. That was a mess .

    John, I may have to get gutsy and try the Venison Tartare !

BilletHead

[Johnsfolly]

53 minutes ago, BilletHead said:

         RPS , you have been watching too much TV Guess I am not a mighty hunter!  Passing on the liver? I knew there was a reason I like you.  

    John, I may have to get gutsy and try the Venison Tartare !

BilletHead

As long as it is chilled and still not warm when you eat it. I am definitely up to trying venison tartare. Only issue would be whether there was an issue with the shot that could taint the tenderloins. Will just have to find out this year. The local asian market carries quail eggs to top the tartare☺. Will just have to find a halfway spot to meet you and the Mrs once we do try it.

[Johnsfolly]

We mixed a couple of different recipes to make wild turkey tetrazzini (food network and MDC recipes). So I can't give details on what was actually all included in this dish. Will say we used the turkey breast from my hen and a mixture of wild mushrooms (Asian beech and maitake mushrooms purchased from the store - haven't been too successful in fall shrooms this year ).

[Gavin]

Deer heart is very good. Have not had the liver, but not opposed to trying it. Just won't let my wife cook it, she did calves liver a couple years ago and screwed the pooch with it. Will order the calves liver at Lorenzo's on the hill every time I visit. Think they pressure cook it and the sauce is awesome.

[Chief Grey Bear]

Love deer heart. Fried or grilled. Just a little S&P to the rare side and let the natural flavor shine.

Love liver. Chicken liver, beef liver, calf liver. Deer liver is a bit strong. I can eat it, but wow, not much at a time. Maybe I need more onions. 

Pressure cook a liver??? I'd think that would make liver soup. 

[Chief Grey Bear]

6 hours ago, Flysmallie said:

Paranoia will destroy ya. 

And marriage!