Heart of Venison or Beef
 
venison of beef heart 
bottled marinade 
2 tbsp drippings 
 
saturday i received a wonderful gift. a friend brought me a venison 
heart, fresh from the field. it had been beautifully field dressed and 
cleaned it was ready to prepare. here's how i fixed it. 
i sliced it cross ways in rounds about 1/2 inch thick. 
i put it in a dish with a bottled marinade liquid similar to "dale's" 
for about an hour. 
next i pulled out my trusty cast iron skillet and put in about two 
tablespoons of drippings from my refrigerated drippings separator. i 
heated the drippings almost to the smoking point and then arranged the 
sliced heart in the hot grease. 
i sauteed them about two to three minutes on each side. they were 
almost but not quite pink in the middle. 
venison heart meat is very firm, but still tender, and is exceedingly 
tasty. there's not the usual gamey flavor of venison; it's actually 
rather mild. i hadn't had a venison heart since the mid-70s. thought i 
had died and gone to heaven! 
recipe submitted by harriette homemaker 
 
personal note: i never use salt in preparing meat such as this as it 
tends to draw the liquid from the meats and thus the meat is a tad drier 
and and less tender. 
 
 
 
-- 
(ID: 4499) Mirror: rec.food.recipes: Thu, Dec 9, 2004


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