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Deer heart and biscuits
- Thread starter blood on the ground
- Start date
Looks Great!!!!!!!!!!
blood on the ground
Cross threading is better than two lock washers.
The last pic was a oops I forgot to take a pic of the finished product shot.. all the eggs were gone and no more cheese!
I've never ate a deer heart. All of mine have holes in 'em.
mrs. hornet22
Beach Dreamer
There's my Blood.
redeli
"Useless Billy Coach"
Bet that was good.
Scrapy
Banned
Yes, four , unless you put an extry in it. LOL I like tounges my self. But I like chicken Gizzards too and there is a place here that makes the best. You can tell when they cool down that they use lard. Now that little stand is real good for gizzards .I've never ate a deer heart. All of mine have holes in 'em.
blood on the ground
Cross threading is better than two lock washers.
There's my Blood.
I'm here Mandy, just not as often as I would like to be!
Glad I'm not the only one that likes deer heart!If you live chicken hearts, you'll like deer, I promise!
Hey Blood? I sliced mine on my "mandolin"?? slicer, put it on the thin cut, I can't slice with a knife & get them even enough for me, then I salt, pepper, garlic powder them, flour, quick fry, take it up, sweat down some onions, bell peppers and make my gravey, put in a splash of vinegar then put the slices back in........... mmmmman they are good!
biker13
Senior Member
Cook mine on the george foreman
blood on the ground
Cross threading is better than two lock washers.
If you live chicken hearts, you'll like deer, I promise!
Hey Blood? I sliced mine on my "mandolin"?? slicer, put it on the thin cut, I can't slice with a knife & get them even enough for me, then I salt, pepper, garlic powder them, flour, quick fry, take it up, sweat down some onions, bell peppers and make my gravey, put in a splash of vinegar then put the slices back in........... mmmmman they are good!
Dang it Keebs!!! Way to totally catch me off guard!!!!
Your way sounds better than my way fo sho!!!!
bigelow
Executive Chef at Billy's Bistro
I avoid hitting the heart for that very reason
bigelow
Executive Chef at Billy's Bistro
I like them after they soaked in salt water for 24 hours going to fry am up and thin pieces like bacon
blood on the ground
Cross threading is better than two lock washers.
I soaked this on for about 36 hrs in buttermilk. I'm not sure if that did anything for flavor as this is my first time cooking one.
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