Many people are squeamish when it comes to organ meat. But if you aren’t saving your deer heart, you are really missing out! Cooking the “parts” up are usually my first few meals out of a deer – the liver gets sliced and fried, and the heart gets pickled or grilled. After you collect the … Continue reading “Grilled Venison Heart – you’ll heart it!”
Pickling a deer heart is a great way to use this modest chunk of meat.