I know some folks on here have commented on different preparations for deer heart (crock pot, thin sliced pan fried, etc), but I'm curious about other parts often discarded. Thoughts, experiences, recipes, experiences with Liver, Kidneys, Tongue, or others? ~Bill
Not sure about other organs but thin sliced and fried heart is really good, to me nearly as good as backstrap. If you haven't tried it you should, you are missing out on some good eating.
I use a fillet knife and keep all the rib meat. Make sure you get as much fat off as possible while you are butchering. Sometimes I will pan fry the heart and other times I will freeze it and the liver for catfishing in the summer.
Yall can have any and all of that you want off of any deer I kill, anytime haha. My dad tricked me into eating a chicken gizzard the other night telling me it was a fried oyster
