Quote:
Originally Posted by Dean Romig
In the spirit of keeping it simple, my dinner last evening cobsisted of tender deer liver from my young November buck sauteed in bacon fat (from my morning’s breakfast of 4 eggs over easy and 2/3 lb. of thick-sliced bacon) and sprinkled with Camp Mix done to medium- rare, joined by a healthy portion of steamed baby spinsch and finished with 1/3 lb. of leftover bacon, again from my breakfast. The other thing that wasn’t left over from breakfast was the cold bottle of Guinness to wash it down.
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Dean it looks tastey but I’ve never been a liver of any type person . I will eat a deer heart from time to time and to be honest I never have a thought to eating the heart until I hunted in Maine twenty years ago and I tried it there for the first time .
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Parker’s , 6.5mm’s , Mannlicher Schoenauer’s and my family in the Philippines !
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