Forums

The use of organ meats has declined a lot over my lifetime. My parents generation were into boiled toungue, kidney pie, brains in scrambled eggs, etc. I have often left the heart of a deer laying in the gutpile myself. <BR><BR>A few years back I found a recipe in the LL Bean Game Cookbook for braised venison heart and now I bring em home. This is close to the original recipe with a couple modifications of whim and at hand supplies.<BR><BR>Cut the heart in half, cut away as much connective fiber and tough looking edges as you can. Dredge in flour (w/ salt &amp; pepper) and brown in bacon grease. Add a couple diced onions and cook till onions start&nbsp;to brown. Add&nbsp;a cup of broth and a cup of red wine and some spices (savory and herbs provincial). Simmer on low. After a couple hours, cut up and brown in butter some root vegitables. Sprinkle with sugar to glaze while browning. I used rutabaga and carrots this time. Add these vegies to the pot and continue simmering low another hour or so. At the last minute add some country ham diced small (or bits of bacon if like me you don't happen to have&nbsp;a Virginia ham about today) and simmer another 5 minutes. Serve with mashed or boiled small potatos and spinkle with a little fresh parsley.<BR><BR><BR>

My buddy Doug comes over each season for deer heart - one of those guy traditions. Little boiled gold pome de terre and a sprinkle of parsley, mmmmmm<BR><BR><BR>

Shaun,<br><br>you're a bad to the bone, throw down, genuine article, critter terrorizing, wild game Chef. I've tasted your venison mince meat pie, drank your cowboy coffee and experiened you sneak up within five feet of me before I knew you were there. If all hunters cooked like you the world would be a better place.<br>Organ meat rocks.<br><br>"Fear no Food" <br><br>Dan<br>

Sorry bro, guts go in the gut pile <img src="http://www.websitetoolbox.com/images/boards/smilies/biggrin.gif" align="absmiddle" border="0"><br>

Cop,<BR><BR>good to hear from ya. Hope you're eatin your vegetables. We have to get you to try this stuff, it really improves your aim! <IMG src="http://www.websitetoolbox.com/images/boards/smilies/biggrin.gif" align=absMiddle border=0><BR>Dan<BR>

Dan, remember how much trouble Coop got in when he tried your gumbo? He called home and reported it was good then had to hold the phone away from his ear as his wife reminded him that he would not even taste her's. Get him away from cheezeburgers far enough and get him cold and hungry enough, I bet he'd eat hagis.<br><br>I have to admit that I am not that fond of kidneys, brains and some more exotic organ meats, but liver, heart &amp; toungue are great! And I am always willing to give something new a try. <br><br>A couple generations ago there was no gut pile. Nothing left but some hair, a few larger bones (broken to remove marrow) and maybe some spilled blood - that's it. Still true in some parts of the world.<br>

<P>Nothin wrong with bood sausage, especially if you add a little diced sour apple. Very few people will get into trouble calling home about that, unless&nbsp;your <IMG src="http://www.websitetoolbox.com/images/boards/smilies/eek.gif" align=absMiddle border=0> wife happens to be a butcher. </P>

Heart is excellent. It's a shame we have strayed from eating organ meat and are such a wasteful society.