hi all, after my first success in the field yesterday, i have a Fallow Deer heart and liver to consume....anyone got a quick uncomplicated yummy recipe for me......i have (male) basic cooking skills.....
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hi all, after my first success in the field yesterday, i have a Fallow Deer heart and liver to consume....anyone got a quick uncomplicated yummy recipe for me......i have (male) basic cooking skills.....
Just slap a couple 'a bits of bread on either side. Doneski.
Taking you at your word about basic Scouser. For the liver, slice it into one inch wide slices, coat with a light dusting of flour and fry. Eat that with a little dijon mustard.
For the heart, slice it into one centimetre slices and fry with onions. Simple but effective.
Errr thanks Dougie....is that what your dog gets?....think Ill have a go at Rushies, sound a bit yummier........im no Gordon 'fuk it' Ramsay.......Quote:
Originally Posted by Dougie
Scouser if you were Gordon Ramsey you would have said "Oh for fuck sake Dougie shut it down and get out of my kitchen"
Best one EVER !!!
When you are cleaning the animal find those particular items as early in the piece as you can and inspect them for spots , lumps ,cysts etc
then lift them high over your head and throw them as far away into the bloody bush as humanly possible for the worms to tuc into....
Problem gone .... and I reckon thats the best use you can make of them... he he he ..
Heres a very easy way too cook anything. Buy coat and cook throw what ever into that then fry. good for anything but I do what happy said.
Happy that is off(al)ensiveQuote:
Originally Posted by Happy
Quote:
Originally Posted by Rushy
Perfect... Had ya light bulbs for brekky this am Rushy ha ha like it !!
i prefer mine minced 300winmag style
I like the way you thinkQuote:
Originally Posted by 30calterry
Fallow heart thinly slice and fry in pure cows butter (not the shit the scientists make) or stuff it and bake it same as a chicken ( not quite as long in the oven though)
Sliced heart dusted in flour and white pepper. Flash fry in a pan with butter oil mix. Tastes even better cooked in the bush.
Not a huge fan of it myself but if i don't have to carry far i will take the liver for the olds who love it.
They slice and fry with bacon and mushrooms .
Oh and mum soakes it in a brine first .
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+1 to the thin sliced heart in butter . But I only slice 3/4 of it as top fat end of heart is tuff . Dogs treat !
I'm with happy, kick that rubbish under a bush or feed to the dog, you have the best of the animal to eat.
Coming from a family of meat inspectors and butchers, none of them eat offal. And not out of taste mind you, out of fear. They can tell some horror stories. If there's nasties in there, that's where they will be
My dad worked at the freezing works so offal was always on the menu, but got to say today if I mention I had a Feed of liver, heart, or whatever, you wtf you eat that. Try chicken hearts lightly salted cooked on a BBQ real yum and the chicken livers cooked in the French restaurant in Taupo Oh YaQuote:
Originally Posted by Pointer
Big thanks for all the suggestions, as its my first kill, i sort of want to give full respect to the stag by eating the heart.....bit of a 'caveman' thing going on, but ive never cooked one, and i have not eaten heart since i left home......
looks like onions & mushrooms will be the ingredients, oh and VCs suggestion of adding bacon....i mean 'everything' tastes great with bacon....right!
Nah real cavemen eat it warm on the spot. Told mates young fella but we stopped him after the first bite...
Yep plenty of bacon,onion,garlic.peppers then it wouldnt matter if it was dog roll as itll taste like bacon ,onion,garlic.peppers .
Any one eats my liver they ll have a massive hang over for a week or die from alcohol poisioning on the spot ....
hi guys....the final outcome, heart (chopped up in 15cm cubes) with onions & red capsicum (out my veggie garden) in the frying pan with butter..... gorgeous....will eat that anytime, not just for the first kill.....
Liver, pan fried in butter with bacon bits....yummy again, but just tasted like any other liver ive had in the past! (but it cant beat chicken livers)
so a big thanks to all, for suggested recipes.......
Where are the pics!?
Oh Doggie err Dougie, my iPad spelt the first one honest, thought I'd leave it in !Quote:
Originally Posted by Dougie
Anyway, back to the question, I've been trying for the best part of a week, to post pics, but I keep getting the
The same refusal, a 'red' no way dude, icon next to the pdf file, a couple of the guys have explained it's too big
And reduce it......but I'm not getting circumcised for anything!!!!!!!
my mate Ben once done a keyhole opperation on a capsican and some how mannaged to get a hart of a hind stuffed inside.
wraped in tin foil and threw it in the fire, got his rod ,pissed off fishing for an hour.
he pulled it out when he got back, and sliced it up like bread....It was tops.
Ive tryed repeting this however mine looks like more of a bypass gone wrong