Post by: quadrafire on November 03, 2015, 07:48:28 AM
How bout some ideas?
Post by: Blacktail Sniper on November 03, 2015, 07:51:29 AM
But have done so many times with heart, just treated it like any other "steak" I pulled out of the freezer and was good to go...
Post by: elkboy on November 03, 2015, 07:56:11 AM
*My recipe for deer liver is to carefully grasp it, at the moment of field dressing, pull back my arm, and fling that thing as far into good coyote habitat as I possibly can.
Post by: lokidog on November 03, 2015, 08:03:47 AM
Heart is awesome. I would thaw it enough to slice, then sautee withonions in some butter. I trim out valves and other tough bits after steaking.
Post by: elkboy on November 03, 2015, 08:19:16 AM
For us wheatlanders, crab sits on ice and costs $20+ a pound! :'(
Post by: Smokepole on November 03, 2015, 08:31:15 AM
Post by: quadrafire on November 03, 2015, 08:32:43 AM
Post by: bobcat on November 03, 2015, 08:33:41 AM
Post by: quadrafire on November 03, 2015, 08:54:14 AM
I love liver and onions, and have eaten deer heart a few times. Even pickled one once :yike:
Just a little overwhelmed with the size of these things.
Post by: Stein on November 03, 2015, 08:57:23 AM
My dog will eat any part of the animal except the liver, be careful or you might have blood spots to clean out of the carpet where they spit it out.
Post by: fastdam on November 03, 2015, 09:09:33 AM
Post by: DOUBLELUNG on November 03, 2015, 11:48:33 AM
Post by: Red leaf 67 on November 03, 2015, 02:45:09 PM
Post by: Rich_S on November 03, 2015, 03:03:27 PM
My son and his wife are just the opposite, so he saves us the liver and we save the heart for him. Liver is not good if you're watching your cholesterol. I am, but I'd rather take the chance than live without liver. My mouth is watering just thinking about it.
P.S. We don't bother with any of the rigmarole of soaking it in milk, etc. We fry it just as it is, dredged in flour with salt & pepper. Fried potatoes on the side. One of the few meats I use ketchup on.
Post by: Buckewe on November 03, 2015, 03:13:28 PM
Post by: birddogdad on November 03, 2015, 03:45:29 PM
heart is very choice table fare.. can even pickle if you like snack foods..
next time ask for the tongues too!!, pressure cooked is awesome!
Post by: WSU on November 05, 2015, 09:44:34 AM
Post by: Remnar on November 05, 2015, 05:06:48 PM
Cut liver into roughly 1" cubes . Take a slice of canned water chestnut and place on cube .
Take thin sliced bacon and wrap the thing and skewer with toothpick .
Bake at say 420 until bacon is done .
Make a dipping sauce (basically a light teryaki) with soy, bit of brown suger and black pepper .
Post by: quadrafire on November 17, 2015, 02:09:11 PM
Did find a recipe for liver chili, but I don't think that's gonna happen. :puke:
Post by: pianoman9701 on November 17, 2015, 02:12:06 PM
For both, don't overcook. Tacos is my favorite for heart, liver is good with onions and veggies or even in a stew.
My dog will eat any part of the animal except the liver, be careful or you might have blood spots to clean out of the carpet where they spit it out.
:yeah: Saute thick slices of floured heart in some peanut or sesame oil and just a little bit on each side, enough to brown it. serve it with onions and chopped garlic. Salt & pepper. Can't beat it.
Post by: Bean Counter on November 17, 2015, 02:12:38 PM
Post by: 206 on November 17, 2015, 02:14:02 PM
Good stuff.
Post by: quadrafire on November 17, 2015, 02:19:01 PM
The pictures from the website look awesome. http://thehealthyfoodie.com/mushroom-spinach-stuffed-beef-heart/
MUSHROOM AND SPINACH STUFFED BEEF HEART
Yield: Serves 6-8
Mushroom and Spinach Stuffed Beef Heart
INGREDIENTS
1 large beef heart (1.75kg)
6 thick slices of bacon, cut crosswise into 1/2" pieces
1 medium yellow onion, chopped
454g button mushrooms, chopped
2 cloves garlic, minced
1 tsp Himalayan salt
1 tsp freshly cracked black pepper
1/2 tsp ground Ceylon cinnamon
1/4 tsp freshly grated nutmeg
200g fresh spinach leaves
INSTRUCTIONS
Rinse the heart well under cold running water and pat it really dry.
Cut the heart open (if your butcher hasn’t done that already) and remove any visible strings, arteries and blood vessels that may have been left behind; trim off excess fat, if any. Set aside.
In a large skillet set over medium heat, cook the bacon until nice and crispy then remove it to a plate but leave the fat in pan.
Add the onion, mushrooms salt and pepper to the pan and cook until softened and fragrant, about 4-5 minutes. Stir in the cinnamon and nutmeg, then throw in the spinach, crispy bacon and chopped garlic. Stir well until the spinach is completely wilted and continue cooking until all the liquid at the bottom of the pan has evaporated. Let cool for a few minutes.
Preheat your oven to 275F
Lay the beef heart fatty side down on a work surface; spoon the stuffing over it and spread it all the way to the edge. Roll the beef heart and tie it up with a few strands of butcher's twine. You might want to run one piece across lengthwise and 2 to 3 pieces crosswise. (if like me you end up with a little too much stuffing, hang on to it: you can reheat it later in a small skillet and serve it alongside the roast)
Melt a fair amount of cooking fat in a large oven-safe skillet set over scorching high heat. Sear the beef heart for 2 to 3 minutes per side, or until a nice golden crust forms. When the meat is nicely seared all around, transfer the skillet to the oven and cook the beef heart uncovered for 15 to 20 minutes per pound, depending on desired doneness (rare to medium-rare)
Remove the roast from the oven, tent it loosely with aluminum foil and let it rest for at least 10 minutes before slicing and serving.
Post by: elkboy on November 17, 2015, 02:33:10 PM
Post by: KopperBuck on November 17, 2015, 02:33:42 PM
Post by: Blacklab on November 26, 2015, 07:08:07 AM
Post by: snarkybull on December 03, 2015, 12:58:33 PM
http://perudelights.com/anticuchos-cows-heart-kebabs-flavor-on-a-stick/