Posted By: WestTN_TX
Liver and Heart - 01/02/21 06:47 PM
I tend to enjoy my time in the kitchen just as much as I do in the woods and am always looking for a few new recipes. My wife got me Michael Hunters' cookbook The Hunter Chef Cookbook for Christmas (I recommend it), so I tried one of the liver recipes (I didn't feel like running to the grocery store on NYE, so I just grabbed some of her frozen berries that she uses in her breakfast smoothies). I'm sure following the recipe (grapes) for the glaze would have been a bit better and paired better with the liver, but oh well. Still was great.
I did soak the liver for about 8 hours in salt water in the fridge and then another 12 or so hours in two separate milk baths in the fridge. I've always enjoyed heart, but I'm not a big liver person.
If y'all have any additional tips and pointers, please share them!
First, the sauteed liver with raspberry and blueberry glaze.
Next up was a bit of a more traditional recipe...Cajun dirty rice with deer liver instead of chicken liver and gizzards.
Last, the Whiskey Butter Venison Heart recipe from MeatEater. Very good! I'll certainly try the rub (coffee, thyme, brown sugar, kosher salt, and black pepper) on other cuts of meat.
I did soak the liver for about 8 hours in salt water in the fridge and then another 12 or so hours in two separate milk baths in the fridge. I've always enjoyed heart, but I'm not a big liver person.
If y'all have any additional tips and pointers, please share them!
First, the sauteed liver with raspberry and blueberry glaze.
Next up was a bit of a more traditional recipe...Cajun dirty rice with deer liver instead of chicken liver and gizzards.
Last, the Whiskey Butter Venison Heart recipe from MeatEater. Very good! I'll certainly try the rub (coffee, thyme, brown sugar, kosher salt, and black pepper) on other cuts of meat.