Discussion in 'Recipes' started by Carbon 6, Mar 7, 2019.
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.
I've used deer heart to make a Heart & Barley soup - it takes a little more simmering to tenderize, but gives good flavor.
The heart is almost entirely muscle, although it is denser than most other muscles in the body. Let the heart age a few days and it's good eating after slow roasting or baking.
Then there's tanning your brain with beer from a can.....
I like to split a pig head in half down the middle and brine it over night. Then I put the two halves in my cooker I made from a double barrel wood stove kit. It has a rack in the top barrel. Cook the head for a few hours with a cottenwood fire in the bottom barrel and it makes for some darn fine eats.
Plenty of tasty bits on a pig head, which is reflected in proper Head-cheese (I hate this term but it is familiar to most).
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.
I do make SOB stew from a fresh kill. Sweetbreads, lights, liver, neck meat, tongue, flank steak, pepper and such herbs as is handy.
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.
This and the Spam threads make me think of a roommate I had years ago who was broke and kept saying how hungry he was. I tossed him a can of Dinty Moore beef stew that was four years past the sell-by date. Seemed he wasn't all that hungry after all.
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