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[–] ToFat2Fish 0 points 11 points (+11|-0) ago 

Translation I just really want to show of my bow shot.

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[–] Shitgoyzsay 0 points 2 points (+2|-0) ago 

Let's be honest with ourselves. He chased it through the woods for a half mile and stabbed it through when it was out of the body.

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[–] tex-mania [S] 0 points 1 points (+1|-0) ago 

naw, it didnt run that far, only about 80 yards. then i stabbed through it.

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[–] ToFat2Fish 0 points 0 points (+0|-0) ago 

Perhaps

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[–] tex-mania [S] 0 points 1 points (+1|-0) ago 

well, yeah, but i also wanted to eat it, cause i've never had deer heart before. usually give the organ meat to the dog. we put our tracking dog on every deer now. its good practice for him, even on heart shot ones. but this heart looked pretty and i heard it was good.

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[–] ToFat2Fish 0 points 1 points (+1|-0) ago 

It was a good shot I don't blame you. White power.

[–] [deleted] 0 points 5 points (+5|-0) ago 

[Deleted]

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[–] tex-mania [S] 0 points 1 points (+1|-0) ago  (edited ago)

the elusive and wily southern wood goat... aka a whitetail

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[–] HillBoulder 0 points 5 points (+5|-0) ago 

Eat it raw.

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[–] Slayfire122 0 points 4 points (+4|-0) ago 

It's the only way to absorb it's power.

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[–] industrialfish 0 points 4 points (+4|-0) ago 

It's pretty good cut into strips and in a stir-fry with rice and veggies.

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[–] tex-mania [S] 0 points 1 points (+1|-0) ago 

that does sound good

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[–] ZardoZ2017 0 points 4 points (+4|-0) ago 

Hearts in Cream Sauce

Hearts salt and pepper 1 bundle parsley meat needles 1 onion 15 g butter 1 bay leaf 1 1/2 dl water 1 dl cream 1 1/2-2 tbsp sauce thickener caramel colour

Coarse Vegetable Puree: 1 kg potatoes 1/4 celery root, ca. 300 g 2 carrots, ca. 200 g 1 parsley root or parsnips, ca. 150 g 2 medium onions 20 g butter salt and pepper

Open the hearts and cut any nerves and sinew away, if this hasn’t been done where you bought them. Rinse the hearts and wipe dry with paper towel. Season the insides of the hearts with salt and pepper. Fill with parsley. Save the rest of the parsley. Close the hearts with meat needles. Chop the onion. Heat the butter until golden in a pot on medium-high. Brown the hearts in the butter on all sides for 4-5 minutes total cooking time. Add salt, pepper, onion, bay leaf, and water. Bring to boil. Cover, and let cook 50-60 minutes, or until the hearts are tender. Turn them occasionally while they cook. Remove bay leaf and the hearts. Keep the hearts warm. Whisk cream and sauce thickener into the sauce and heat through. Season with salt and pepper. Add caramel colour and mix well.

Puree: Slice the onions and cut the vegetables into bite-sized pieces and boil them until tender for about 40 minutes. Save about 3 dl water and pour out the rest. Mash the vegetables with a potato masher and stir in water until the puree reaches your preferred consistency. Stir in butter and season to taste with salt and pepper. Chop the rest of the parsley and sprinkle it atop.

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[–] lipids 0 points 3 points (+3|-0) ago 

Low and slow to break down the extra fibers and make it tender. Some mirapoix for flavor and you got a stew going.

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[–] RiversOfStars 0 points 3 points (+3|-0) ago 

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[–] tex-mania [S] 0 points 1 points (+1|-0) ago 

perfect links, thanks. gonna use one of those recipe's off ruhlman's. either the tartare, or maybe do some heart meat ka-bobs.

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