Thread: Venison Heart and other Bits

Originally Posted by Lucky

Just finished a feed of Sika heart , and licking my chops going man that is good stuff and wonder how many haven’t tried it and don’t know what there leaving behind.

Lay it on the chopping board and slice the top ventricles of then continue slicing about 1/4 inch thick all the way to the bottom , it ends up looking like a sliced capsicum . Fry it quickly both sides in a bit of oil to about medium rare . Rest it on a plate for a few minutes , salt and pepper and you are going to be very happy trust me .

I also really like the tongue , slowly poached in some water for couple hours , remove from water peel the skin off it as it cools down , then slice that up either warm or cold and whack between some bread and butter with salt and pepper , you are going to be a happy camper again .

Any body else got some favourite ways to cook offal ?

Love heart fajitas man. Often sneak liver or kidney into a sneaky cassarol as well.

Have recently been experimenting with fish offal as well. John dory liver might be one of the best pieces of offal on the planet

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