Thread: Smoked deer heart....

Originally Posted by Maca49

Not knowing much about fish, but a lot of fish in fish n chips smells of ammonia, is that my answer!

Shark and taties.

Originally Posted by Maca49

Not knowing much about fish, but a lot of fish in fish n chips smells of ammonia, is that my answer!

Hole in one son

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.

Originally Posted by 7mmwsm

You obviously know jack shit if you are implying that heat is not suitable for frying. Have you ever tried heart fried by someone who knows how to cook meat?

Yeah, that's a bit silly. You can definitely fry up heart. It's all in the prep

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.

Originally Posted by Bavarian_Hunter

hmm this all sounds awesome, I'll have to stop heart shooting everything

But then your dog will have nothing to track!

Originally Posted by veitnamcam

But then your dog will have nothing to track!

nah got it covered I'll just riddle the rest of their bodies with bullet holes except for the heart!

Originally Posted by Bavarian_Hunter

@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.

Sure! There's tons of ways to prepare it.

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!

Originally Posted by Angus_A

Sure! There's tons of ways to prepare it.

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!

I'm drooling on my keyboard reading that! thank you

your enthusiasim is catchy angus, Im waiting for you to come up with a recipie for deer date next (the one that hides under the tail)

Originally Posted by Bill999

your enthusiasim is catchy angus, Im waiting for you to come up with a recipie for deer date next (the one that hides under the tail)

Challenge accepted

Ah a big of lime on the old fella huh to get rid of the organy taste now there's a winner

Originally Posted by Angus_A

Challenge accepted

So now you put out an APB for 3 dozen deer ring pieces. Ha ha ha ha

i hear they can be a bit chewey haha