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Thread: Venison Heart and other Bits

  1. #1
    Member Lucky's Avatar
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    Venison Heart and other Bits

    Just finished a feed of Sika heart , and licking my chops going man that is good stuff and wonder how many havenít tried it and donít 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 ?
    Nick-D, Dorkus, A330driver and 2 others like this.

  2. #2
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    Quote Originally Posted by Lucky View Post
    Just finished a feed of Sika heart , and licking my chops going man that is good stuff and wonder how many havenít tried it and donít 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

    Sent from my CLT-L09 using Tapatalk
    Lucky likes this.

  3. #3
    Hunter gatherer dannyb's Avatar
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    Steve Rinella has good video:
    https://www.youtube.com/watch?v=VmkK2261Nec
    I fried mine up with butter, onions, mushrooms, salt and pepper absolutely tastilicious
    Lucky likes this.

  4. #4
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    Heart has to be one of my favourite parts. Annoying when you put a bullet through it.
    john m, Micky Duck, dannyb and 1 others like this.

  5. #5
    Member Micky Duck's Avatar
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    heart and or eye fillets fried in butter,then onto thick white bread with more butter and salt and pepper...you better lean over the sink or eat it outside leaning forwards cause its going to drip like stink...absolutely fanfaaarkintastic.... hare beaksteaks treated same way work well too.
    masterfoods mild steak seasoning is your friend...sprinkle on before or when in pan...beuatiful....
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  6. #6
    Member Lucky's Avatar
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    Haha good shit guys , John Dory liver now that’s out there ....

  7. #7
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    Venison patť is pretty mean.
    A330driver likes this.

  8. #8
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    Quote Originally Posted by Lucky View Post
    Haha good shit guys , John Dory liver now that’s out there ....
    I thought so to, until I ate some....

  9. #9
    Member Gapped axe's Avatar
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    heart/ liver, mushrooms and onions, first meal of my Deer.
    Nick-D likes this.
    "ars longa, vita brevis"

  10. #10
    R93
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    Quote Originally Posted by Gapped axe View Post
    heart/ liver, mushrooms and onions, first meal of my Deer.
    You forgot the bacon?

    Liver, bacon and onions thickened up on toast.
    Or pate as someone else mentioned.

    Heart is pretty awesome done like snitzel as well.


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    dannyb likes this.
    Do what ya want! Ya will anyway.

  11. #11
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    Quote Originally Posted by R93 View Post
    You forgot the bacon?

    Liver, bacon and onions thickened up on toast.
    Or pate as someone else mentioned.

    Heart is pretty awesome done like snitzel as well.


    Sent from my SM-G965F using Tapatalk
    Heart schnitzel, that sound bloody awesome, then again is there anything that doesnt taste good crumbed and fried?
    dannyb likes this.

  12. #12
    R93
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    Quote Originally Posted by Nick-D View Post
    Heart schnitzel, that sound bloody awesome, then again is there anything that doesnt taste good crumbed and fried?
    I doubt it. Everything I have eaten crumbed and fried has been pretty good.

    Crumbed stips of marinated parrie breasts are my latest favorite appetiser.
    Surprisingly for me (not a huge fan of wild duck) really, really good. Haven't tried a mallard in the same fashion yet but will next time I get a couple.






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  13. #13
    Member Mathias's Avatar
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    Hmmm thinly sliced seasoned ticker pan fried in butter....delishamo'

  14. #14
    Member Micky Duck's Avatar
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    @R93 try them cubed to less than inch and deep fried quickly in beer batter (recipe in edmonds cook book) we call the duck/goose titmcnuggets.
    deep fried crumbed icecream isnt bad either.

 

 

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