ultramag
11-27-2013, 05:47 PM
Not really a recipe per se, but more of an admission of my annual fresh venison lunch on the first day home from deer camp. I always trim and cut up the hearts of my deer harvest for lunch the first day after deer season each year. Not the healthiest lunch, but hey, it's once a year.
After cutting it up in bite size pieces it's a little soak in milk, pass one through the seasoned flour, then a roll around in egg yolk, then back through the seasoned flour a second time. Into hot grease in a cast iron skillet and pan fried. It's just like venison flavored gizzards, only better and more tender.
This years lunch:
http://i1282.photobucket.com/albums/a529/ultramag74/B2D2DF37-A7E6-4FF6-A35E-A5ADD9614753_zpse3inlwwg.jpg (http://s1282.photobucket.com/user/ultramag74/media/B2D2DF37-A7E6-4FF6-A35E-A5ADD9614753_zpse3inlwwg.jpg.html)
Anyone bring their hearts in from the field? If so, what do you do with them?
After cutting it up in bite size pieces it's a little soak in milk, pass one through the seasoned flour, then a roll around in egg yolk, then back through the seasoned flour a second time. Into hot grease in a cast iron skillet and pan fried. It's just like venison flavored gizzards, only better and more tender.
This years lunch:
http://i1282.photobucket.com/albums/a529/ultramag74/B2D2DF37-A7E6-4FF6-A35E-A5ADD9614753_zpse3inlwwg.jpg (http://s1282.photobucket.com/user/ultramag74/media/B2D2DF37-A7E6-4FF6-A35E-A5ADD9614753_zpse3inlwwg.jpg.html)
Anyone bring their hearts in from the field? If so, what do you do with them?