Announcement

Collapse
No announcement yet.

Off Topic: What's going on?

Collapse
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Happy Thanksgivng everybody!

    Comment


    • You too Chev!

      Comment


      • Heyo

        Comment


        • I'm grateful for grilled meats.

          Comment


          • Twas a great day. Killed a big buck:





            Been wanting to try deer heart and fortunately my shot placement spared this one.




            Trim the fat and valves




            Slice




            Wanted to keep it simple to get a good 'feel' for the taste. So sauteed some onions, garlic, salt, pepper, then threw in the heart





            From what I read, the biggest mistake is overcooking it.





            Finished product:







            Verdict: If the heart is salvageable, I'll save it from now on! The texture is kind of a mixture between deer tenderloin and liver. It doesn't have a strong 'mineraly' or 'salty' taste like like liver. It has slightly more natural flavor than plain ol' deer meat. As far as portion size, I'll get two hearty meals out of it.

            Comment


            • That's a hearty thumb's up from me, Ahab!

              Comment


              • Yay for sustainable food

                Comment


                • Nice DH.

                  Comment

                  Working...
                  X