M1A1ABRAMS
Well-Known Member
That's exactly why we don't waste our time with livers. I'm not big on beef liver either. Lol
-
If you are being asked to change your password, and unsure how to do it, follow these instructions. Click here
YUM!
- Thread starter YZ-80
- Start date
Help Support Long Range Hunting Forum
One of my hunting partners always said it was just a big filter and he wouldn't eat and oil filter so this was out as well.
But don't ya think his analogy applies more to the liver? I think it's more like a carburetor.
I actually was referring to @M1A1ABRAMS comment on liver's. I agree the heart is if much more like a carburetor. Bring them on, I love hearts.
M1A1ABRAMS
Well-Known Member
My wife is less than enthusiastic about it, so I buy her Chic-fil-et. And little does she know, about what she's eating. lol
Almost makes me want to harvest a deer in the back yard. I slice up the heart and liver than put in a seasoning over night. FAST FRY Cook in a Cast Skillet with butter/olive oil/wine. sizzled on the outside and rare in the center.
Most EXCELENT!!! used an appetizer. Then have a homemade BEER. We have (6) Kegs ready to start the process. Takes about 2-6 months to brew an excellent libation.
I'll slice one up tonight and give it a try. Growing up hunting with my dad he never liked heart or liver, so I never tried them. I did eventually try liver and I am not a fan, but will try the heat tonight.
Plan is salt, pepper and garlic, with olive oil, will see how it tastes.
Question, do you fully cook it, or medium rare? I like all cuts and meat rare, medium rare, like almost still alive and kicking LOL.
Plan is salt, pepper and garlic, with olive oil, will see how it tastes.
Question, do you fully cook it, or medium rare? I like all cuts and meat rare, medium rare, like almost still alive and kicking LOL.
birddog 68
Well-Known Member
I like mine medium rare.
I will soak mine in salt water over night and rinse well before slicing 1/2 slices from the top down. I try to get most of the cartilage or whatever it is off so it's not chewy. Season it up and into a hot cast iron. I love morel mushrooms with my deer heart. Coyote shadow tracker recipe is spot on also!
Thank you, I'll try both yours and @Coyote Shadow Tracker recipe. I will also try some with Panko breading crumbs, similar to @FEENIX recipe, but without the olives.
Thanks for sharing gentlemen.
Tongue slow cooked in a Salsa Verde is delicious. In tacos with corn tortillas, topped with a bit if lime juice, cilantro and onion, and a good hot salsa.
Last edited:
I am definitely glad I tried, it came out tender and delicious. Marinated in olive oil, pepper, salt and garlic, cooked on butter and high heat, delicious. Heart donuts. Thanks again.
Critter Picker
Well-Known Member
I mostly bow hunt,and with bow kills I've found that animals seem to expire faster with a double lung hit than a heart shot. A double bonus is the heart is intact for a feast later. I believe this is because all the blood that goes through the heart passes through the lungs and with a double lung hit the pump remains intact, and the blood can be pumped out faster than gravity fed. Another bonus is better blood trails. Just my opinion, I can't prove it.
