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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You don't know what you're missing. If you ever seen what people from Laos ate, when we butcher, it would be a full entree. Raw beef liver, dipped in the grass, in the stomach. With sticky rice. lolYou guys should start a new forum "Gut Pile Gourmet"
I already have!You guys should start a new forum "Gut Pile Gourmet"
I will next time! I'm sure there will be a few this year. That reminds me to put a couple of plastic grocery bags in my hunting fanny pack - No wait! They outlawed those!!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. lol
Well, I guess you have to decide between a delicious delicacy or not having to walk so far to recover your quarry! Shoot for the lungs, get a little exercise then you can pig out on organ meats!Hellyeah! It's one of my favorites. But I need to stop shooting them in the heart.
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