It has been a good deer season for us this year. First my dh got a his first deer by bow a couple of weeks ago.
Then he shot this buck on the second day of rifle season.
I cooked the deer heart for the first time. I made it two ways. The first heart, I butterflied and stuffed and then pan fried. The second I pan fried in butter and added a dash of Worcestershire sauce and lemon juice at the last minute. Both were very tasty.
3 comments:
The heart?! Seriously? I didn't even know people ate the heart. I thought that was like all those weird things you get in the baggie inside a turkey. :-)
Congratulations to your husband on his two deer (and counting?) -- I am sure they were the two that were getting into your garden.
Well, this IS the first time we've had it. According to my venison cookbook, the heart, liver, and tenderloin are often eaten at "deer camp" and don't make it to the processor.
It was very lean and very rich and it didn't take much to fill you up. It tasted like a very rich steak.
I'm sure they were. The night after we took down the electric fence, there were tons of deer prints in the garden seeing if we had left anything of interest.
Very cool, Karen! Love all your pictures! Thanks for the link!
Post a Comment