ryanh487
Senior Member
I kept the heart from the buck I shot this morning and I'm thinking it's going to be lunch tomorrow. I've never had heart before, but I've got it all trimmed and cleaned up per the instructions I've been able to find. I opted to cut it into 4, 3/4" thick steaks/ cross sections to make getting all the undesirable bits trimmed a little easier.
Any favorite/must try recipes? If it's as good as I hear it is, I'd like to make keeping them a habit, when they remain intact anyway.
Any favorite/must try recipes? If it's as good as I hear it is, I'd like to make keeping them a habit, when they remain intact anyway.