ds2
New member
Does anyone have a good or great heart or liver recipe for camp? Will be hunting antelope in Nevada in less then 2 weeks and would love to take a great recipe for the bonus meats.
Camp Heart recipe
- Thread starter ds2
- Start date
noharleyyet
Well-known member
Bacon grease and a cast iron skillet is imperative. Fried eggs and cowboy toast to go with ain't bad after a long day.
JB101
New member
Not sure how well equipped your camp is going to be, but I've done a heart whole trimmed out and stuffed with sausage, peppers and some panko. The stuffing could be prepared ahead and frozen. Take the time to cut out as much of the stringy stuff as you can. Can be done on a bbq or wrapped up over hot coals for a few hours. Absolutely delicious. Good luck!
duckhunt
Well-known member
Fin has a youtube video in it.
Steiny
Well-known member
I just slice about 3/8" thick pieces, dredge in flower, salt & pepper, then fry in an iron skillet with some good onions.
Good stuff !
Good stuff !
jwatts
Well-known member
That is exactly how it should be done. Even on a backpack hunt I haul in some bacon grease. You'd be surprised what you can fry in a cook pot if cast iron isn't available.
Goatshoes
Active member
- Joined
- May 18, 2016
- Messages
- 453
I'm not so keen on the liver but heart is awesome.
It doesn't take anything special. I do what Lee Bear says except that I slice first then grill. And salt and pepper is all you need. If you feel a bit more adventurous take and prepare the tongue. Steve Rinella has a good video on that
Lobster of the Prairie: Wyoming Antelope
It doesn't take anything special. I do what Lee Bear says except that I slice first then grill. And salt and pepper is all you need. If you feel a bit more adventurous take and prepare the tongue. Steve Rinella has a good video on that
Lobster of the Prairie: Wyoming Antelope
ds2
New member
I will spend most of the time in 61. Tag is for 61,62,64,71,73.
noharleyyet
Well-known member
Tongue braised with garlic & onion then chopped make fine tacos....a tricked discovery I'll admit.
ds2
New member
Thank you guys! Think I'll make some heart fajitas and tacos de lingua if I get one.
archer wapiti
Member
Peruvian-style anticuchos (Peruvian street food)!
2 1⁄2 lbs of fresh beef heart, cut into ca. 1.5 inch cubes or squares (kebab sized chunks, don't overthink this)
1 cup red wine vinegar
1 tablespoon ground cumin
1 teaspoon ground pepper
1 teaspoon salt (or to taste)
5 big fresh garlic cloves, minced
2 tablespoons of finely minced fresh parsley
2 tablespoons of finely minced fresh cilantro
4 dried chilies (I like chilpoltles)
1⁄2 cup oil
soak chiles/chilpoltles to soften, then mince. Mix ingredients and coat kebabs in marindade. Marinate for an hour or so. Put on skewers.
grill over hot coals, basting periodically with the leftover marinade and some extra oil.
(scale accordingly for size of game heart)
Source:
http://www.food.com/recipe/peruvian-anticuchos-182583
Variations:
http://www.justeatlife.com/2014/02/11/grilled-beef-heart-peruvian-anticuchos-de-corazon/
http://www.notesfromberingia.com/arctic-anticuchos/
2 1⁄2 lbs of fresh beef heart, cut into ca. 1.5 inch cubes or squares (kebab sized chunks, don't overthink this)
1 cup red wine vinegar
1 tablespoon ground cumin
1 teaspoon ground pepper
1 teaspoon salt (or to taste)
5 big fresh garlic cloves, minced
2 tablespoons of finely minced fresh parsley
2 tablespoons of finely minced fresh cilantro
4 dried chilies (I like chilpoltles)
1⁄2 cup oil
soak chiles/chilpoltles to soften, then mince. Mix ingredients and coat kebabs in marindade. Marinate for an hour or so. Put on skewers.
grill over hot coals, basting periodically with the leftover marinade and some extra oil.
(scale accordingly for size of game heart)
Source:
http://www.food.com/recipe/peruvian-anticuchos-182583
Variations:
http://www.justeatlife.com/2014/02/11/grilled-beef-heart-peruvian-anticuchos-de-corazon/
http://www.notesfromberingia.com/arctic-anticuchos/
6mm Remington
Well-known member
And some hashbrowns!! Slice the heart across it about 1/2" thick, roll in flour, and salt and pepper and cook in the bacon grease. MMMMMMMM
"
dannyb278
Active member
- Joined
- Aug 4, 2015
- Messages
- 571
For heart. Slice into strips removing interior veins and passageways. Dust lightly in flour seasoned in salt pepper. cook quick and hot in butter or preferably Bacon fat and garlic...... some of my best memories from childhood all the way up till this Christmas, so pushing thirty years has been watching my grandfather fire up his electric skillet and cook deer heart.
[video=youtube_share;tBQWeue8TFw]https://youtu.be/tBQWeue8TFw[/video]
My favorite is a hank Shaw recipe once the heart is cut and trimmed place in marinade of olive oil, sherry or red wine vinegar worc sauce salt oregano thyme pepper add in some bell pepper and onion cut in wedges let sit for a few hrs or overnight and grill fast and hot. Tastes awesome although pretty much any of his recipes do unless the cook messes it up
MinnesotaHunter
Well-known member
This is my favorite.
Has anyone tried burying one under the coals? I have been thinking about that ever since I saw Rinella bury a mule deer head.
