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About to cook these up (heart and liver)
#5534974
01/11/15 07:11 PM
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Joined: Aug 2009
Posts: 3,124
postoak
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OP
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Posts: 3,124 |
Separately, of course:
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5535039
01/11/15 07:23 PM
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Joined: Nov 2009
Posts: 91,416
bill oxner
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Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5535213
01/11/15 08:08 PM
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Joined: Aug 2009
Posts: 3,124
postoak
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I've had heart twice now and both times the texture was a little rubbery. Not ever going to be a favorite.
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5535248
01/11/15 08:15 PM
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Joined: Nov 2006
Posts: 2,801
booger
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Don't over cook the heart and trim and tough looking exterior. My family loves it sautéed and served with eggs with breakfast.
Big ones line-up, little ones bunch-up
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5535830
01/11/15 10:23 PM
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Joined: Aug 2009
Posts: 3,124
postoak
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I watched a youtube video and the guy said cook 2 minutes per side, but that seems too long (?). I doubt I did more than 90 seconds per side and it still came out well done.
What do you mean by sauteed? How would that differ from frying like an egg?
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5536101
01/12/15 12:17 AM
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Joined: Sep 2012
Posts: 1,938
Classic Rocks
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5536248
01/12/15 01:13 AM
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Joined: Nov 2006
Posts: 2,801
booger
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Move it around not just sit in one place in the pan.
Big ones line-up, little ones bunch-up
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5537423
01/12/15 03:58 PM
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Joined: Sep 2012
Posts: 12,866
PMK
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my mom used to german fry (what she called it anyway)... dredge in flour, a little salt & pepper, skillet with enough oil (she used bacon grease) to cover bottom of skillet, low heat, place thin slices in skillet, put a lid on it (kinda steaming effect) for a few minutes until flour in grease starts to brown, flip and cover again. once all the meat is cooked, you have the makings for gravy already in the skillet. She used similar method for both heart & liver.
"everyone that lives dies but not everyone who dies lived..."
~PMK~
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5555797
01/21/15 05:54 PM
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Joined: Oct 2013
Posts: 1,426
DuckCoach1985
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season the slices of heart with tony's , then dredge in flour. Heat up some bacon grease (enough to cover the pan in about 1/8") oh med high till it sizzles a pinch of dry flour. Ease slices in one at a time and flip when they start to curl. Repeat.
I LOVE doing this.. made a believer out of my friends and even the GF!
Tried the liver once.. don't think I'll do that again.
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5556441
01/21/15 10:34 PM
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Joined: Oct 2010
Posts: 909
driedmeat
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Tracker
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hearts make a great stew. cubed, browned and then stewed till tender. great breakfast dish over eggs.
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5556445
01/21/15 10:37 PM
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Joined: Oct 2004
Posts: 39,549
redchevy
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Heart isn't bad at all. Never tried the liver. I love good FRESH CLEAN fried chicken livers, but that's all ive tried.
It's hell eatin em live
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5563158
01/25/15 03:14 PM
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Joined: Sep 2004
Posts: 3,527
Old_Town
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I made deer liver and onions for the first time this year. I sliced the liver about 1/2" thick, soaked it in milk for 2-3 hours, dusted it flour and Tony's and fried it in onion infused bacon fat. I served it with sauteed onions and a thin brown gravy.
It was delicious. It tasted liked really good calf liver. My wife even liked it and she hates liver and onions.
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Re: About to cook these up (heart and liver)
[Re: Old_Town]
#5565043
01/26/15 03:06 PM
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Joined: Oct 2010
Posts: 909
driedmeat
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Tracker
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I made deer liver and onions for the first time this year. I sliced the liver about 1/2" thick, soaked it in milk for 2-3 hours, dusted it flour and Tony's and fried it in onion infused bacon fat. I served it with sauteed onions and a thin brown gravy.
It was delicious. It tasted liked really good calf liver. My wife even liked it and she hates liver and onions. I love it fried up just like you described. it's much more mellow than beef... of course, the deer's diet may come into play. but the ones I've fried up have been great.
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Re: About to cook these up (heart and liver)
[Re: driedmeat]
#5565986
01/27/15 12:03 AM
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Joined: Sep 2004
Posts: 3,527
Old_Town
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I made deer liver and onions for the first time this year. I sliced the liver about 1/2" thick, soaked it in milk for 2-3 hours, dusted it flour and Tony's and fried it in onion infused bacon fat. I served it with sauteed onions and a thin brown gravy.
It was delicious. It tasted liked really good calf liver. My wife even liked it and she hates liver and onions. I love it fried up just like you described. it's much more mellow than beef... of course, the deer's diet may come into play. but the ones I've fried up have been great. My son shot a youg doe and liver looked and smelled great. No discoloration or smell whatsoever. Deer liver and onions will be an annual tradition for use.
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5571745
01/29/15 10:57 PM
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Joined: Jan 2009
Posts: 34
kingstriper
Light Foot
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Light Foot
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Posts: 34 |
Going to try heart for the first time this weekend. Hope its as good as I have heard..
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Re: About to cook these up (heart and liver)
[Re: postoak]
#5604294
02/17/15 05:25 PM
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Joined: Nov 2011
Posts: 1,114
Flashprism
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Heart is typically tough especially if you make it well done. Consider its function as a muscle that never stops working until you came along. If made pink, medium rare, it is more chewable.
Liver on the other hand is rarely tough unless you leave the outer membrane on. Peal off. As previously noted fry up some fatty bacon. sautee up some onions in grease put on side. Now put a cup or 2 of flour, and spices in a plastic bag ( Salt, onion powder, garlic powder/; pepper Tony's etc). Slice liver 1/4 to 1/2" thick. Put slices in bag and shake to coat. Fry to slightly pink inside. Thicken pan drippings with flour and water mix or corn starch. add the sautéed onions. I prefer rice with this gravy which combined is unreal.
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