I can't seem to find any threads on smoked deer heart here, any tips appreciated. I ate smoked reindeer heart in Sweden, it's glorious, so I'm looking to give this hind ticker the treatment....
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I can't seem to find any threads on smoked deer heart here, any tips appreciated. I ate smoked reindeer heart in Sweden, it's glorious, so I'm looking to give this hind ticker the treatment....
Sounds promising
Can't help sorry Boulderman. I am not a smoker. Ha ha ha ha
Hmm, sounds yum, if you get more info somewhere else, pls post here.
Only problem is some of those crazy Scandinavians (sorry Norway :D) also eat fermented fish :o
Sounds good Id perhaps try braising it first. Mire poix, red wine, veal stock, bay leaf, juniper, peppercorns. and finishing in a hot smoker for flavor. Bluegum or manuka chips would be nice.
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Yeah go with what he said if your into chewing leather. The most used muscle/organ in the body is surely suitable for frying. but what would I know.Quote:
Originally Posted by 7mmwsm
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Fallow deer heart, thinly sliced with salt and black pepper, fried in butter! Thats the go:redbullsmiley::redbullsmiley::redbullsmiley::re dbullsmiley::redbullsmiley:
just fed a cuppla hearts to the dogs. maybe I should be eating them.
Yes, those silly Swedes also specialise in that smelly fermented fish, surströmming it's called. Rough as guts. Stand by for the results of the smoke session....
Na they taste offal :DQuote:
Originally Posted by kiwi39
Not to mention the Icelanders, who leave shark to rot for 3 months before eating it .. something about allowing the mercury to leach out ...Quote:
Originally Posted by Boulderman
Eewwww.
I thought it was the Ammonia.Quote:
Originally Posted by kiwi39
Good toothpaste to put that right
Smoked heart is awesome! Clean it up, rub it down with your favorite dry rub (i like fennel based ones for venison) smoke it low and slow until you get an internal temp of about 80 degrees at the thickest part, cherry wood works great, manuka is also excellent and i've heard apple wood works too. Wrap it in foil and let it rest about an hour.
No idea how they do it in sweden but i can ask around if that's something you're craving.
You caused me to wonder, @Rushy and so:Quote:
Originally Posted by Rushy
"So, inevitably, the question must be asked--why not eat fresh shark meat? The reason for this is actually simple--fresh shark meat, from the sharks of that region, is poisonous. In Iceland the sharks that are predominant are Greenland sharks, which do not have urinary tracts and, therefore, must secrete their urine from their skin. As a result, high amounts of uric acid become so concentrated in the shark that eating even some of it can potentially cause people to vomit blood. By allowing the shark to fully decay and be cured the acid is removed from the flesh, thus making it easier to digest.
So, ironically, by allowing meat to go bad, it actually becomes "good". How the Icelanders stumbled upon this discovery brings many possible scenarios come to mind--a stranded traveler desperate for food stumbling on old meat, an inventive fisherman discovering ways to make Greenland shark edible by trial and error, and so on and so forth. Whatever the case, no one may ever know. But one thing's for sure, for all you adventurous foodies out there, this would be your Everest!
Tim
Yuk off
Imagine spending your life in the whole bloody ocean and not being able to take a pissQuote:
Originally Posted by kiwi39
I've seen cans of it before, they swell up due to all the built up gas. Not something i'm adventurous enough to touch though. It's food made out of necessity i guess. Wouldn't have a choice way back then.
Rushy your nearing that age Cathers here we come!:sick:Quote:
Originally Posted by Rushy
What about lambs heart Angus? To much fat?Quote:
Originally Posted by Angus_A
Lambs heart braised in red wine is sooooooo good. It'll smoke up real nice too. Just give it a bit of a trim first.
Only eaten it with stuffing and baked
Lambs heart also makes the best damn curry i have ever had the pleasure of eating. It's also pretty good medium rare which is uncommon for organ meat.
HmmmmmQuote:
Originally Posted by Angus_A
"Eyes lambs gambolling in the front paddock menacingly"
Tim
Nah for the moment I am still in control,of the flow.Quote:
Originally Posted by Maca49
As kiwi39 said its the Piss.Quote:
Originally Posted by Rushy
Same with rig,spikey dog etc. Tho perhaps not as concentrated.
The smell when they have aged a bit whole is like the mens urinal at the footy club when nobody cleaned it last week.
Tip for rig(Im not that hard up i have to eat dogs)
Fillet AND skin immediately .
Will be beautiful.
Spent a large part of most school holidays as a teen catching dogfish in Tasman bay on my uncles boat for the fish and chip shops.Quote:
Originally Posted by veitnamcam
Key to it is get the ammonia sack out in one bit ....
Back in those days we turned to nose up at spiny dogs.
Tim
Not knowing much about fish, but a lot of fish in fish n chips smells of ammonia, is that my answer!
Back in the day they'd sniff it ... And reject it.Quote:
Originally Posted by Maca49
Not a chip pie in town would take dogfish smelliing of ammonia
Tim
Shark and taties.Quote:
Originally Posted by Maca49
Hole in one son:thumbsup:Quote:
Originally Posted by Maca49
Well I'm bloody happy I found that out before I got much older,has always put me off, select my fish these days snapper or whatever preferably fresh.
Yeah, that's a bit silly. You can definitely fry up heart. It's all in the prep :)Quote:
Originally Posted by 7mmwsm
hmm this all sounds awesome, I'll have to stop heart shooting everything ;)
@Angus_A can you give me a good venison heart recipe that doesn't involve smoking? I've never tried it but always wanted to. The old man has a kink with liver which I don't mind but doesn't eat heart anymore. He said he never really liked it but whenever he used it he only ever just fried it in butter.
But then your dog will have nothing to track!Quote:
Originally Posted by Bavarian_Hunter
nah got it covered I'll just riddle the rest of their bodies with bullet holes except for the heart!Quote:
Originally Posted by veitnamcam
Sure! There's tons of ways to prepare it.Quote:
Originally Posted by Bavarian_Hunter
If you're feeling brave a great way to do it is under the broiler in your oven (works on the bbq too)
Cut it up into chunks, removing all fat and membranes. Put in a bowel with the juice of 2 limes, a couple of tablespoons of olive oil, 4 cloves of minced garlic, a crap ton of of black pepper, some salt and chopped coriander. Marinate it for 2-3 hours, put on some skewers and under a hot broiler/on a hot grill sear it medium rare.
The lime gets rid of the organy flavour, it's a pretty nice starter. Especially this time of year.
My favourite way to cook it is to poach it in oil. Slice it into big chunks and put in a slow cooker with 50/50 butter and olive oil (enough to cover it) add plenty of black pepper, 3-4 cloves of chopped garlic and a big handful of rosemary. Cook it on low for 6-8 hours.
Take some of the oil from the pot, put it in a pan and add some shallots (or onions if you can't get shallots) and sweat them until translucent. Add a tablespoon of tomato paste and briefly cook it, add a can of chopped tomatos and cook on low for 20 minutes, shred the meat up into bits with a pair of forks, add it in along with a quarter cup of reduced cream and a small handful of finely chopped rosemary. Once it's heated through mix it with some spaghetti. One of the best heart recipes i ever made (also works great with cheek) also makes your whole house smell F*CKING AMAZING! :D
I'm drooling on my keyboard reading that! thank youQuote:
Originally Posted by Angus_A