And you didn't even burn the butter! Wow! I'll be honest, I thought you would, cooking with such a high temp for that long. I've never wanted venison liver and onions so bad in my life, bud. Great work! 👍
Been there, done that! But it has been MANY years! Probably 40 years at least. Use to go deer hunting with immediate family.......and EXTENDED family...........in SE New Mexico when I was just a young kid. There were probably 40 of us in the deer camp.....some relatives I had never even met before. First day of the hunt..........who ever tagged out (got their deer) on that first day of the hunt.......all of the hearts and livers from those deer killed on the first day went into a huge pot and placed in the camp fire. The women......usually my mom and my aunts took care of that task. Damn it was good, served up with onions and gravy!
thanks bill ,just got one this morning . this time i took the liver and heart for myself . I always gave away . well im going to do it just the way you cooked the hold dang meal greens an all.
Dang it, it's 3:45 am, and here i sit wishin' i had some liver left in the freezer !!! I'm gonna double check, and HOPE i find some liver hidin' in there !!!
@@PungoPrairie Glad I found it, new coworker has family of hunters and usually toss those organs but now she's saving them for me. Is there a specific amount of salt in your brine?
Matt, I shave off a very thin layer on the inside where the "heart strings are attached. Then a very thin layer on the exterior of fatty tissue. There is no "silver skin" to speak of. When you pound the heart fillet out it all comes together just fine. Thank you for reaching out my friend! And thank you for watching!!
@@debwales8194 okay here’s what you do. You slice it crossways about 1/2 inch thick into medallions and pretty much fry it up the same way as the liver but you still want it medium rare to pink in the middle. Or, you slice it following the chambers until it rolls out flat. Then you pound it out with a meat tenderizing hammer. The cut crossways into serving sizes a fry up like chicken fried steak. What I want to make a video of is cutting it out flat like just described above and make a Braciole. Hope this helps.
One of your more eclectic vids, Bill, which is always a good thing! Let's do some cooking and cross promote our channels some time. Hope all is great with you.
you can fry that liver up in a years worth of butter, it's still going to be disgusting! I've got one sitting in my freezer, but I won't touch it. have tried to make it appetizing in years past, never works. Sorry! I do wish I had a tougne for liver, just don't! The heart is a different matter. I feel same as you 'bout the heart, best part on the whole animal!
Ha! Guess you really don't like liver Trent! I get it. When I was a kid I hated it too. I am posting a new video this week with my chicken fried venison heart recipe. Thanks for watching!
I try to serve Tali girl raw organ meat. I just prefer mine cooked medium rare. But I do get where you are coming from. Because I am washed in the Blood of Jesus for eternal life. Thanks for watching!
