Wednesday, November 2, 2011

SWEET (and sour) HEARTS

Sitting around the campfire with cigars and libations after a day's hunting at Stuyvesant Outdoor Adventures in New York State, we were discussing venison recipes. I mentioned making pickled deer hearts one year after collecting a half dozen from successful club hunters back when we had doe days.
I didn't think the results were all that great, but one of the guides at the lodge says he likes this recipe for sweet and sour deer hearts.
2 hearts
2 tbls flour
2 tbls fat
2 tbls salt
6 tbls vinegar
2 tsp sugar
1/4 tsp pepper
3 cups water
1 small onion, chopped
Clean hearts, remove membrane and large veins. Cut hearts into 1/2 inch cubes, brown flour in fat, add meat and remaining ingedients and summer for 1 1/2 hours or until tender. Serve with noodles.

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