Free: Contests & Raffles.
Yep, click here..; http://hunting-washington.com/smf/index.php/topic,16011.0.htmlPosted elsewhere but here goes...Baked, Stuffed Deer Heart. Rinse, trim all fat, cut top off the heart. Look inside and remove the little connective stringy thingys in each chamber...not too many.... rinse again. Stuffing; in a bowl, mix one diced apple, one diced onion, a bunch of pepper, some salt. Mix well, and then cram into the heart as best as you can, heart will bulge and grow alot, keep cramming. Bake heart laying in a pie tin or similar in your oven. Pour remaining apple/onion mix around the heart, cover heart with two strips of bacon. Bake until done. No pink left, meat sort of turns grey to just a hint of purple. Let cool a bit, then cut up into chunks and serve on a plate for the boys, with all the stuffing. Best eaten with your fingers or a fork, beer in the other hand... We do the heart as an hourderve' before dinner. Very excellent table fare.
Simple.........I soak it overnight in water and try to get out as much blood as possible...........cut up into thin slices......coat it with flour johnnys seasoning and garlic powder...........Cook up real quick in hot skillet