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Non-Cattle Specific Topics
Coffee Shop
Beef Heart And Other Odds and Ends
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<blockquote data-quote="sidney411" data-source="post: 61767" data-attributes="member: 430"><p>For all of you that say you don't like heart - have you ever tried it chicken fried? Or smoked? One of my favorite parts of venison is the heart (well, backstrap and tenders are my favorite, actually) but anyway, this is how you do it. Cut it very thin, about a 1/4 inch thick inch slices about an inch wide. dip in a mixture of 1/2 egg 1/2 milk then roll in a mixture of flour, salt, pepper, and I like to use fajita seasoning. Then fry untill golden brown. YUMMY!!!! I also like it wet smoked about 6 hours sprinkled with fajita seasoning. You should really try it next time!</p></blockquote><p></p>
[QUOTE="sidney411, post: 61767, member: 430"] For all of you that say you don't like heart - have you ever tried it chicken fried? Or smoked? One of my favorite parts of venison is the heart (well, backstrap and tenders are my favorite, actually) but anyway, this is how you do it. Cut it very thin, about a 1/4 inch thick inch slices about an inch wide. dip in a mixture of 1/2 egg 1/2 milk then roll in a mixture of flour, salt, pepper, and I like to use fajita seasoning. Then fry untill golden brown. YUMMY!!!! I also like it wet smoked about 6 hours sprinkled with fajita seasoning. You should really try it next time! [/QUOTE]
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Beef Heart And Other Odds and Ends
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