Thread: Heartfelt thoughts over a beer

A larger heart, Ox etc, clean out the inside, stuffed and roasted, even my wife will eat that. Otherwise remove all the membrane etc from the inside, thinly sliced and fried til just cooked and super soft. thin slices on a stick in the fire when camping, yep.
Liver, thinly sliced, dusted in flour and a quick fry in butter. It is really easy to overcook liver and then it gets a very metallic flavour.
Kidneys fried with onions mushrooms and courgettes, on toast is divine.
Brains or sweetbreads diced and in a pattie with onions and sweetcorn, shallow fried in the frypan. yes please.
The tongue needs to be pickled and is one of the nicest cold meats in a sammie..
Tripe, you can keep that though.

Originally Posted by ROKTOY

A larger heart, Ox etc, clean out the inside, stuffed and roasted, even my wife will eat that. Otherwise remove all the membrane etc from the inside, thinly sliced and fried til just cooked and super soft. thin slices on a stick in the fire when camping, yep.
Liver, thinly sliced, dusted in flour and a quick fry in butter. It is really easy to overcook liver and then it gets a very metallic flavour.
Kidneys fried with onions mushrooms and courgettes, on toast is divine.
Brains or sweetbreads diced and in a pattie with onions and sweetcorn, shallow fried in the frypan. yes please.
The tongue needs to be pickled and is one of the nicest cold meats in a sammie..
Tripe, you can keep that though.

+1

As above liver is really easy to overcook, just a quick sear on each side is enough. Should be still slightly pink in the middle. If grey it is like eating Jandals

The tongue is worth a go as well,boiled.Cold sliced on bread with hot mustard.

Originally Posted by rewd

The tongue is worth a go as well,boiled.Cold sliced on bread with hot mustard.

Sliced and fried is good too.

Originally Posted by Moa Hunter

+1

As above liver is really easy to overcook, just a quick sear on each side is enough. Should be still slightly pink in the middle. If grey it is like eating Jandals

Thanks, I always wondered what cooked jandal would be like!

heart quick fried in butter is devine...I make sure to take double dose of my gout pills when eating it though.

I have tried my best to like heart but it just seems to make my stomach turn over for some reason. Any alternative recipes to good ol' fried with butter and garlic/onions that I should try? Always seems a waste to leave it behind.

Originally Posted by mopheadrob

I have tried my best to like heart but it just seems to make my stomach turn over for some reason. Any alternative recipes to good ol' fried with butter and garlic/onions that I should try? Always seems a waste to leave it behind.

add mushrooms and cream and reduce it down, a splash of Jack Daniels doesn't hurt either, by the time mine is done it kinda resembles a strogganoff type of consistency and appearance. Super good with a bit of rice or pasta

Originally Posted by mopheadrob

I have tried my best to like heart but it just seems to make my stomach turn over for some reason. Any alternative recipes to good ol' fried with butter and garlic/onions that I should try? Always seems a waste to leave it behind.

Try leaving out the garlic and onions.
Fry and add salt.
I like onions but they set my guts off too.
Anyone in our camp who leaves the heart behind gets reprimanded.

Originally Posted by mopheadrob

I have tried my best to like heart but it just seems to make my stomach turn over for some reason. Any alternative recipes to good ol' fried with butter and garlic/onions that I should try? Always seems a waste to leave it behind.

chuck it in the casserole or mince.....its not wasted then.

Ticker.....mmmm yum

I've converted a few mates to veni heart (despite initial protests) while hunting. Nothing like it at the end of the day, butter in a frying pan on the camp fire. I take as much meat as I can, flaps,neck meat, offcuts, including the heart, tounge and if I can recover it the liver. Any meat offcuts or discards gets put in meal serves on baking paper into the freezer for the pup. Started taking full shoulder and legs (bone in) out so I can leave on the bone in the fridge, then all bones saved for pup tooth care. Love it.

I am pleased so many like it - the 5 years I spent with Forest Service not one of us ever cooked heart or liver despite living on venison basically every day - not one of us ate offal ever - so it is suprising many on here like it - well you can have it - no just dont like it

Originally Posted by Barry the hunter

I am pleased so many like it - the 5 years I spent with Forest Service not one of us ever cooked heart or liver despite living on venison basically every day - not one of us ate offal ever - so it is suprising many on here like it - well you can have it - no just dont like it

interestingly Barry..there are more than a few on here (myself definately NOT included) who dont take out the tenderloins/ribeye steaks ......to me thats almost sacrilege

Originally Posted by Micky Duck

interestingly Barry..there are more than a few on here (myself definately NOT included) who dont take out the tenderloins/ribeye steaks ......to me thats almost sacrilege

no I dont take them out- I will if cutting up a deer for someone else -but for my deep freeze no not for many years - to me they have a strange taste - cant put my finger on it - metallic - slightly tainted -no dont bother with them -