Venison Heart Two Ways
It’s Monday, so that means Bizarre Foods night at our house, so I decided to make something I’ve never tried and something we always save during hunting, but rarely do anything with; heart. In true Andrew Zimmern fashion, I tried it first seared with salt and pepper, which was good, but I thought it’d be better chicken fried with ranch dressing to dip. OMG, this is the most amazing thing ever. I never thought I’d like heart, but it was to die for. So tender!
1 cup flour
1 teaspoon salt
1 teaspoon pepper
Vegetable oil (for frying)
1. Trim off fat and other undesirable bits from the heart. You’ll end up kind of peeling the heart open into a flat steak. Slice into strips or bite sized chunks.
2. Mix flour and salt and pepper in a bowl and set aside. Scramble the…
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