Break dried bread into squares.
Fry celery and onion with pork and ground heart and liver until meat is done.
Mix with bread.
Add seasonings, milk and beaten eggs.
Stuff into turkey or bake separately at 350\u00b0 for about an hour.
Brown meat, gizzards, heart and liver.
Add seasonings and vegetables.
Cook until onions are soft.
Mix Sunrise dressing according to directions on package.
Add oysters and pecans; cook 2 or 3 minutes.
Cool before stuffing turkey.
Serves 20.
Split heart in half.
Remove all vents and ducts.
Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl.
Soak heart in marinade overnight.
Dredge pieces in flour and fry in butter over high heat.
When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.
Cut heart in half and trim off inedible parts.
Marinate in a mixture of wine, vinegar, salt, peppercorns, mustard, onion, bay leaves and garlic powder.
Roll hearts in flour and fry in margarine in a skillet until well done.
king stock and save liver for another use.
Salt and pepper cavity
Wash heart and trim fat, sprinkle inside with salt and pepper.
Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
Stuff heart and tie with cooking string or secure with skewers.
Place in small roasting pan, cover with broth and add bay leaf.
Cover and bake at 325 for 2 1/2 hours.
Can be done in a crock pot for 9 hours on low.
Cook gizzard, heart and meat for about 1/2 hour.
Chop fine and use broth of same to mix dressing.
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.).
n Dutch oven and saute onions and celery until tender.<
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.
Heat the oil in a large skillet over medium-high heat. Add the venison chunks, and cook until nicely browned on the outside and almost cooked through.
Prepare the beef flavored rice mix according to package directions. While the rice is cooking, add the venison, green pepper, red pepper and onion. Simmer until rice is done and peppers are tender.
Heat the olive oil in a large skillet over medium heat. Sear the squirrel and liver until browned on the outside. Transfer to a slow cooker. Add the onions, carrots, bell pepper and garlic. Stir in the tomato juice. Season with salt, pepper, oregano, thyme and bay leaf. Cover, and cook on High for 6 hours.
otatoes into a large pot and cover with salted water; bring
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.
Place neck, gizzard, liver and heart in pan and submerse in 4 cups water. (
educe the heat to low and cook slowly, stirring occasionally,
Chop liver and heart together on cutting board.
Add cinnamon, nutmeg and garlic powder.
Sprinkle parsley to cover meat.
Chop in all ingredients until mixed.
Using frying pan, coat bottom with olive oil and saute chopped onion and fry until lightly browned. Add ingredients that are now chopped to the frying pan and let cook until done.
Peel potatoes and boil.
Mash cooked potatoes with fork.
Add all ingredients and use beater to mix.
Salt to taste. Turkey is now ready to be stuffed.
ght before.
Clean gizzards, heart and liver.
Bring to a boil
Cut of fat and gristly portions and cut tongue into 1
Cut the horse meat into serving sized pieces sautee until brown. Halfway through frying, add chopped onion, liver, heart, and continue frying. When done, pour 2 cups broth into the pot. Add washed tripe, bay leaves,.
spinach, salt, pepper, paprika, dill, and cumin. Bring to a boil, then lower heat and cover. Let simmer for 1 hour. Stew should be thick.
Remove bay leaves and serve over fresh kale.