YUM!

YZ-80

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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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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. lol
 
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
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!!
 
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!!
I do and bring home the liver and heart, I slice them 1/2 and bake at 350 to an internal temp of 130ish. Then cube and vac seal. The only difference is around here we call it dog food.
 

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I do and bring home the liver and heart, I slice them 1/2 and bake at 350 to an internal temp of 130ish. Then cube and vac seal. The only difference is around here we call it dog food.
Nothin wrong with that. I have eaten the liver too. It was like beef/calf liver but a little "grainy" but not tough. The heart has a bit of an "irony" taste too but the consistency is great. It's really good in my opinion. My wife is less than enthusiastic about it, so I buy her Chic-fil-et.
 
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