br>2. Cut the heart in half lengthwise so that
Cut pocket in heart.
Remove extra fat and string from around top of heart.
Soak in cold, salt water for 15 minutes.
Wipe dry. Stuff heart with chopped onion and dressing using toothpicks, skewers or string to fasten opening.
Brown all sides of stuffed heart.
Add whole onion, salt and pepper.
Add water to Dutch oven and cook for 3 to 4 hours.
Slice heart thinly after removing dressing.
Simmer heat for 30 minutes.
Remove fat and cube heart into 1/2-inch pieces.
Boil for 2 hours.
Heat pickling solution for 5 minutes (medium heat).
Drain meat and add to pickling solution and refrigerate.
Ready after 24 hours.
Trim the heart and slice approximately 1/2 in thick.
Marinate in italian dressing overnight.
Grill to medium rare (usually about a minute or two per side.).
Bring broth to a boil.
Slowly add corn meal; stir constantly until mixture returns to a full boil.
Add salt.
Reduce heat; cover and cook slowly for 5 to 7 minutes.
Fry chopped venison (deer) liver and heart and onions in butter.
Stir frequently until venison (deer meat) is an even color.
Stir in corn meal. Pour mixture into a shallow baking pan and chill until it becomes firm.
Slice scrapple into 1/4-inch slices.
Roll in flour; fry in butter until golden brown.
Bring broth to a rapid boil and slowly add cornmeal. Stir constantly until mixture returns to a full boil. Add salt, reduce heat. Cover and cook slowly for 5 to 7 minutes.
Fry chopped deer liver, heart, and onions in butter, stirring frequently, until meat is an even color (5 to 7 minutes). Stir into cornmeal, pour mixture into a shallow baking pan and chill until it becomes firm.
Slice scrapple into 1/4-inch slices, roll in flour, and fry in butter until both sides are golden brown. Serves 4.
b>recipe comes from my Uncle and my brother who are avid Deer
Cook heart and tongue in boiling water until done; let cool. Pack in clean jar(s).
Cover with sliced onion and garlic cloves. Add other brine ingredients to same water and bring to a boil. Pour boiling hot liquid over heart and tongue.
Seal.
For the pickled beans, place beans in medium
Rub salt into deer meat.
Mix together all ingredients.
Marinate meat overnight in the fridge.
Dehydrate for 8 hours - don't overcook.
Yummy!
Boil meat until just cooked through.
Drain and slice.
Mix everything together and pour over tongue or heart.
Make sure you have tongue and heart sliced the way you want it.
Put it in a good sized jar with lid, so it is all covered with liquid.
My recipe is for \"The Best of Life.\"
Begin by adding one \"new heart.\"
It works best if this is done before age 12.
Into the new heart blend in a daily chapter of God's word.
Stir frequently with prayer.
Pour a full cup of the Holy Spirit into the life each day, two cups if you like a smoother texture.
Add a large measure of God's love and a handful of grace until is smooth.
Allow to rise gently and serve yourself, family and world, a slice of the best of life!
Try this, it's joy unspeakable and full of glory.
gain and add the chopped pickled jalapeno, vinegar, chopped garlic clove
This recipe will feed 15 hungry deer hunters.
If you have old deer it is recommended to keep
Soak heart in cold water one hour.
Wash thoroughly and remove large arteries and veins.
Combine remaining ingredients and fill heart.
Tie securely with cooking twine.
Cover with boiling water and simmer for three hours or until meat is tender.
Remove heart from water 1/2 hour before serving and sprinkle with additional cracker crumbs, salt and pepper.
Bake at 350\u00b0F until golden brown.
Carve crosswise in 1/2 inch slices.
This recipe takes approximately 12 1/2
Mix together for 200 pounds of sausage.
A favorite recipe at the LBJ Ranch is for Deer Meat Sausage.
The finished product is recommended for late Sunday morning breakfast with scrambled eggs, hominy grits, hot biscuits and boiling hot coffee.
Or, it can be served for a late afternoon snack in hot biscuits.
n the oven. Place the Pickled Jalapeno slices on one side
ut. Simmer 3 hours the heart, lights and liver. Mince lights