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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. |
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The Following User Says Thank You to Robin Lewis For Your Post: |
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#4 | ||||||
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I have eaten Venison Tender loin tartar and it is outstanding.
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#5 | ||||||
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Matthew, do you have a recipe for that?
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__________________
"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. |
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#6 | ||||||
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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 |
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The Following User Says Thank You to Matthew Hanson For Your Post: |
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