I've saved the heart from every deer I've killed for 15years. I stuff it or just season it and broil it. It's dee lish. My friend would save the kidneys, they are good fried also, but small.Another tasty treat is stuffed Deer heart - the mother of a friend filled the cavity (trim away the valves and blood vessel roots) with stuffing and cooked the heart in a pressure-cooker. Delicious!
I've used deer heart to make a Heart & Barley soup - it takes a little more simmering to tenderize, but gives good flavor.I've saved the heart from every deer I've killed for 15years. I stuff it or just season it and broil it. It's dee lish. My friend would save the kidneys, they are good fried also, but small.
From the video, there isn't enough in one can to share. From searching online, they may not be made any longer. And, wow, the price of what's available seems to be steep.I have a can of those in my cupboard right now. I haven't been able to talk anyone into sharing them with me yet.
AMEN...,Nothing is better than cold tongue sandwiches with mayo
I've stayed away from this thread. But, in the interest of caution, I'll add a note to that. In areas where CDW (chronic wasting disease) has been reported the professional advice is to not eat brain or spinal cord tissue. That is where the prions (bad buggies) lurk. Catching CDW can be fatal. Regular muscle meat from deer (including moose, elk, etc.) is OK but dressing and butchering should be done with latex gloves being worn.I stay away from mammalian brain, spinal cord and lymphatic tissues as food - the potential, albeit small, for the transmission of a prion disease is not something I am willing to chance.