maybe so but there's just something about eating the organ that sustained the life of the animal you killed. i can't explain itdeerman wrote:ORGANS STAY IN THE GUT PILE; BACKSTRAPS AND TENDERLOIN IN BUTTER AND ONIONS.
Cooking the heart??
ORGANS STAY IN THE GUT PILE; BACKSTRAPS AND TENDERLOIN IN BUTTER AND ONIONS.
That is very similar to how one of my co workers says it. His goes like this .There is enough meat on the animal with out having to eat the guts.
Beef heart, venison heart soaked in salt water to draw out the blood ( I keep changing till the water come out clear)then I will soak it in a mixture of vinegar and water. I like to stuff them ( beef heart is easier because of the size ) with a dressing made up of bread crumbs, celery, and onions. In to the oven with some baby potatoes > Great meal.
In hunting camp the heart and tongue end up a stew made in the crock pot > This way I can feed the, " guts " to the others with out them knowing
That is very similar to how one of my co workers says it. His goes like this .There is enough meat on the animal with out having to eat the guts.
Beef heart, venison heart soaked in salt water to draw out the blood ( I keep changing till the water come out clear)then I will soak it in a mixture of vinegar and water. I like to stuff them ( beef heart is easier because of the size ) with a dressing made up of bread crumbs, celery, and onions. In to the oven with some baby potatoes > Great meal.
In hunting camp the heart and tongue end up a stew made in the crock pot > This way I can feed the, " guts " to the others with out them knowing
We don't think of it as an organ or guts,but as a muscle in our camp. The heart is always sliced in half from top to bottom,washed out and seasoned with steak spice,and cooked over an open fire,usually within an hour or 2 of being removed from the animal. Fresh deer heart,it aint just for breakfast.
Thanks, John
Thanks, John