Hellyeah! It's one of my favorites. But I need to stop shooting them in the heart.Got the cast iron skillet out and put this Doe's heart to good use with butter, Olive oil, garlic and a little red wine!
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Looks good. We usually pickle them with beef hearts &tongues. They tend to last longer that way also. I may have to give this a try. Hope you took a picture of finished product before you ate them all. lolGot the cast iron skillet out and put this Doe's heart to good use with butter, Olive oil, garlic and a little red wine!
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