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corozon de venada
#7337307
11/04/18 06:30 PM
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Joined: May 2007
Posts: 196
captdavid
OP
Woodsman
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OP
Woodsman
Joined: May 2007
Posts: 196 |
For years I tried to eat deer heart. I used intricate recipes. Then KISS. Trim heart, cut into 1" thick 2"wide strips. Pound with commercial Fajita season with meat tenderizer, I use Fiesta, or your own mix, olive oil and lime juice. They're ok at this point, but left in the 'fridge for a couple hours are more tender. They're best cooked when at room temperature to about medium-rare. Serve/eat as you would any fajita. capt david
"It's not how hard you hit 'em, it's where you hit 'em." The 30-06 will, with the right bullet, successfully take any game animal in North America up to 300yds. Get closer!
Last edited by captdavid; 11/04/18 08:14 PM.
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Re: corozon de venada
[Re: captdavid]
#7337368
11/04/18 07:58 PM
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Joined: Jan 2011
Posts: 65,526
SnakeWrangler
THF Celebrity
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THF Celebrity
Joined: Jan 2011
Posts: 65,526 |
I believe in science and I’m an insufferable [censored] Actually, BBC is pretty damn good "You Cannot Simultaneously Be Politically Correct And Intellectually Honest!"
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Re: corozon de venada
[Re: captdavid]
#7337391
11/04/18 08:24 PM
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Joined: Oct 2008
Posts: 16,790
68rustbucket
THF Celebrity
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THF Celebrity
Joined: Oct 2008
Posts: 16,790 |
I watched a hunting show years ago where a chef de-valved a deer heart, then cooked it. Salt, pepper and olive oil. I haven’t done it myself, but it sounds good
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Re: corozon de venada
[Re: captdavid]
#7337443
11/04/18 09:51 PM
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Joined: Jul 2007
Posts: 8,288
bobcat1
THF Trophy Hunter
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THF Trophy Hunter
Joined: Jul 2007
Posts: 8,288 |
Bobby Barnett
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Re: corozon de venada
[Re: captdavid]
#7337454
11/04/18 10:09 PM
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Joined: Jun 2015
Posts: 18,721
Roll-Tide
THF Celebrity
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THF Celebrity
Joined: Jun 2015
Posts: 18,721 |
Corazon de Venado.
No thanks.
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Re: corozon de venada
[Re: captdavid]
#7337653
11/05/18 01:28 AM
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Joined: Aug 2006
Posts: 127
jeremy360
Woodsman
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Woodsman
Joined: Aug 2006
Posts: 127 |
Dice it into small pieces. Make a 1 cup flour and 1 cup oil roux.color of dark peanut butter. Mix together and simmer down a little onion. Add a can of cream of mushroom and a bunch of sliced fresh mushrooms. Season to taste. Little white pepper, black pepper, garlic, nature seasoning,etc. Pour over rice. I do the same with duck....sometime add deer and duck to same pot. Makes a real rich gravy that's good over rice...kind of like giblet gravy. We always save the hearts.
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Re: corozon de venada
[Re: captdavid]
#7337859
11/05/18 04:32 AM
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Joined: Nov 2012
Posts: 629
djs303
Tracker
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Tracker
Joined: Nov 2012
Posts: 629 |
I cook it by rolling heart pieces in seasoned flower and place in pan and brown it with a couple tablespoons of oil or butter. Set browned meat aside and put sliced onions in pan and saute the onion. After onions are ready add meat back in and pour in two cups of hot water with a tablespoon of flour mixed into the water. Salt and Pepper to taste and bring to a simmer stirring while scraping the bottom of the pan to remove stuck pan drippings. It will thicken into a gravy and let it simmer for a while to make it tender. Serve over rice like beef tips. Pretty good eats!
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Re: corozon de venada
[Re: captdavid]
#7342295
11/08/18 05:41 PM
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Joined: Nov 2006
Posts: 2,801
booger
Veteran Tracker
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Veteran Tracker
Joined: Nov 2006
Posts: 2,801 |
Trim the caps off, cut the visible connective tissue inside, slice thin and soak in milk for a bit, then season and pan fry... AWESOME with fried eggs and biscuits.
Big ones line-up, little ones bunch-up
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