A knife for hunting permission

Elvis

fresh venison heart fried lightly in butter between 2 slices of toast sliced white bread really squeels my wheels...better than even backsteak and on par with the eyesteaks normally devoured the same way.

gelandangan

Dam Elvis, that sounds yummy..
I will have to try that, the next time I did not destroy the heart.
would lit not be a bit chewy?

Aloysius

Geland, organs are not so friendly for urinic acid levels... watch your feeth or they will call you!

Dimitri · Super Member Joined: Nov 25, 2005 Posts: 5947

en.m.wikipedia.org/wiki/Kokoretsi

Dimitri

Elvis · Last edited by Elvis on Mon Jul 15, 2013 3:39 am; edited 1 time in total

Aloysius wrote:

Geland, organs are not so friendly for urinic acid levels... watch your feeth or they will call you!

oooo dont remind me Ive got the gout police on my back as it is Sad

cant look at a beer with out getting a flea in the ear Mad

I dont need you to nag me too Very Happy

Elvis

gelandangan wrote:

Dam Elvis, that sounds yummy..
I will have to try that, the next time I did not destroy the heart.
would lit not be a bit chewy?

not chewy at all,just make sure the bread is fresh or it will be harder than the meat, Very Happy

the thick end of the heard is grissle so slice that bit off its got the fatty bits too, so the health/colesterol police will be happy. slice the rest into pieces about 1/4"-1/2" thick and your good to go photos of it cooking on here somewhere.

Suzanne

I used to eat sweetbreads and heart but only because my momma made me. Never tried venison heart. Mom used to boil heart, then slice it into sandwich slices. My folks love pickled heart. Sweetbreads were pan fried like chicken. The more crunch the better, as they have a mild liver flavor to me, never liked either one, but I ate them cause Mom said so. Actually your doctor will tell you not to eat organs if your cholesterol level is high. I guess some contain a lot of toxins too (liver for instance). If I had my choice I'd go for heart, it's used quite a bit in Mexican food too and I pretty much grew up eating south of the border food.

Vince

What about the old Mountain Oysters Elvis...you into them as well mate? I've heard that they are actually quite tasty fried on the BBQ.

Dimitri · Super Member Joined: Nov 25, 2005 Posts: 5947

Vince wrote:

What about the old Mountain Oysters Elvis...you into them as well mate? I've heard that they are actually quite tasty fried on the BBQ.

They are like eating a juicy, fatty piece of meat. With more flavor then a steak. There is a reason they fetch a $70+ a plate price tag.

Dimitri

Elvis

Vince wrote:

What about the old Mountain Oysters Elvis...you into them as well mate? I've heard that they are actually quite tasty fried on the BBQ.

I havent been that hungry yet Very Happy

gelandangan

LOL.. just googled up that one..
it is a delicacy in Indonesia.. I haven't try them yet tho Embarassed

pete4d

. Par-boil the heart and tongue with onions ,bell pepper,a lil garlic,then drain and let set over nite. The original cold cuts..........
. As for the balls,down here in the land of DIXIE , flour and deep fry , gives a nice creamy butter flavor ;).....and don't forget to skin the outer sack off , makes them kind'a hard to chew. Cheers

Elvis maybe you could saute the heart down with some cherry juice, just a thought, Cheers