Parker Gun Collectors Association Forums  

Go Back   Parker Gun Collectors Association Forums Parker Forums Hunting with Parkers Wild Game Recipes

Notices

Reply
Thread Tools Display Modes
Venison Heart Tartar
Unread 10-19-2015, 10:20 AM   #1
Member
gman
Forum Associate
 
Eric Grims's Avatar

Member Info
 
Join Date: Aug 2010
Posts: 496
Thanks: 362
Thanked 205 Times in 104 Posts

Default Venison Heart Tartar

I consider myself an adventurous eater and got this from a friend with a similar tastes. Anyone out there made or tried Venison Heart Tartar?

Recipe:
http://www.seriouseats.com/recipes/2...re-recipe.html
Eric Grims is offline   Reply With Quote
Unread 10-19-2015, 11:03 AM   #2
Member
Dean Romig
PGCA Invincible
Life Member
 
Dean Romig's Avatar

Member Info
 
Join Date: Dec 2008
Posts: 31,557
Thanks: 35,430
Thanked 33,039 Times in 12,321 Posts

Default

I think I'd serve it well warmed at least. I do like my venison very rare and the thought of eating it raw doesn't bother me. At least we don't have CWD in Vermont where I take my venison.





.
__________________
"I'm a Setter man.
Not because I think they're better than the other breeds,
but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture."

George King, "That's Ruff", 2010 - a timeless classic.
Dean Romig is offline   Reply With Quote
The Following User Says Thank You to Dean Romig For Your Post:
Unread 10-19-2015, 11:09 AM   #3
Member
Bindlestiff
PGCA Lifetime
Member
 
Robin Lewis's Avatar

Member Info
 
Join Date: Nov 2008
Posts: 2,118
Thanks: 703
Thanked 2,924 Times in 869 Posts

Default

Heart is my favorite part of a deer.

I simply slice it crosswise into 1/2 inch slices and then carefully cut out the hard chamber lining and roll the slices in flour. Using a deep fry pan with a lid, I braise it on the stove top. I serve it with whipped potato.

The pan will have lots of fine gravy to cover both meat and potato.

Simply season with salt and pepper.
Robin Lewis is offline   Reply With Quote
The Following User Says Thank You to Robin Lewis For Your Post:
Unread 10-19-2015, 08:01 PM   #4
Member
Matto
PGCA Member

Member Info
 
Join Date: Oct 2015
Posts: 244
Thanks: 525
Thanked 324 Times in 111 Posts

Default

I have eaten Venison Tender loin tartar and it is outstanding.
Matthew Hanson is offline   Reply With Quote
Unread 10-19-2015, 08:04 PM   #5
Member
Dean Romig
PGCA Invincible
Life Member
 
Dean Romig's Avatar

Member Info
 
Join Date: Dec 2008
Posts: 31,557
Thanks: 35,430
Thanked 33,039 Times in 12,321 Posts

Default

Matthew, do you have a recipe for that?




.
__________________
"I'm a Setter man.
Not because I think they're better than the other breeds,
but because I'm a romantic - stuck on tradition - and to me, a Setter just "belongs" in the grouse picture."

George King, "That's Ruff", 2010 - a timeless classic.
Dean Romig is offline   Reply With Quote
Unread 10-19-2015, 08:34 PM   #6
Member
Matto
PGCA Member

Member Info
 
Join Date: Oct 2015
Posts: 244
Thanks: 525
Thanked 324 Times in 111 Posts

Default

So sorry Dean,
I had it in Cortona Italy in a restaurant. I do know that some really good Balsamic Vinegar was used. I have also used my ole marinade for tender loin and and just sliced off a couple of pieces before grilling the rest. When I cook any meat I like it so rare that I have to cook all meat seperately from the stuff I prepare for my friends and family

Matt
Matthew Hanson is offline   Reply With Quote
The Following User Says Thank You to Matthew Hanson For Your Post:
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 08:08 AM.

Powered by vBulletin® Version 3.8.4
Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
Copyright © 1998 - 2023, Parkerguns.org
Copyright © 2004 Design par Megatekno
- 2008 style update 3.7 avec l'autorisation de son auteur par Stradfred.