Alright so who has a Deer heart recipe?
Posted 29 October 2008 - 09:08 PM
Posted 29 October 2008 - 09:17 PM
Handmade Calls by Braz
"Suppose you were an idiot. And suppose you were a member of Congress.. But I repeat myself."--Mark Twain
Posted 29 October 2008 - 09:35 PM
Posted 29 October 2008 - 09:51 PM
Time waits for no one--
treasure every moment you have.
Posted 29 October 2008 - 11:39 PM
Posted 30 October 2008 - 06:31 AM
Posted 30 October 2008 - 08:10 AM
Posted 30 October 2008 - 08:15 AM
Cabbin Liver (Deer or Elk) Even if you don't like liver try it this way, you might be surprised. You can use moose, caribou, or elk liver for this recipe. INGREDIENTS: 1 whole liver, sliced 1/2 cup flour 1/4 cup bacon grease 1 can beef broth 2 tablespoons tomato paste 1/2 onion, cubed 3 garlic cloves, minced 1 bell pepper, sliced 1/4 teaspoons chili powder pinch of oregano pinch of black pepper salt to taste Heat bacon grease in a fry pan. Coat liver with flour, brown on both sides. Sprinkle some more flour on the liver then add enough water to cover the liver about 3/4. Cook until the water is almost cooked away, turn the liver and repeat. Move the liver and remaining broth to a casserole dish, pre-heat oven to 325. Add beef broth, tomato paste, onion, garlic, chili powder, oregano, black pepper, bell pepper, and salt to taste. Stir, cover, and bake at 325 for about 1 hour. Make good use of the gravy, it is delicious as well. Makes 2 servings
Just like liver! Yum!
Posted 30 October 2008 - 08:18 AM
Posted 30 October 2008 - 08:23 AM
Fried venison heart Yield: 4 servings 1 Venison heart 1 med Onion, sliced 1 tsp Prepared mustard 1 tsp Pickling spice 1 tsp Salt 3 tsp Wine vinegar 1 cup Red wine Flour 2 tsp Butter Procedures Split heart in half. Remove all vents and ducts. Misx onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl. Soak heart in marinade overnight. Dredge pieces in flour and fry in butter over high heat. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer
I like to slice it thin, maybe a 1/4", dredge it in flour, and fry in a small amount of fat. Best if served with eggs, potatoes and biscuits for breakfast.
Posted 30 October 2008 - 08:36 AM
Posted 03 November 2008 - 04:41 PM
Posted 22 November 2008 - 02:59 PM
Posted 22 November 2008 - 04:57 PM
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users