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Main Boards => Recipes/Grilling/ Barbecuing/Smokers => Topic started by: uncowboy on January 17, 2006, 08:06:00 AM

Title: Butchers blend
Post by: uncowboy on January 17, 2006, 08:06:00 AM

This is my first post on this very interesting site. We make this when we are cutting up a deer. Take the heart and the inside tenderloins and dice into small cubes abou  :thumbsup:  t 1/4" also dice onion. Pan fry the mix with butter salt and pepper, When meat is brown add a little fluid WATER OR WINE to stir up the juices. Serve on crackers or bread. The two meats have different tectures and flavors that melt together and make a great dinner.   :thumbsup:

Title: Re: Butchers blend
Post by: Bill Turner on January 17, 2006, 05:44:00 PM

This is the way I prepare my deer heart immediately following the kill. Have never tried combining the inside tenderloin with the heart. Have to do that next season. The heart alone is a great meal. Give it a try, you might be surprized.   :thumbsup:    :thumbsup:    :thumbsup:

Title: Re: Butchers blend
Post by: ndflyguy on January 18, 2006, 03:42:00 PM

I haven't done it for a few years but my dad and i used to just boil the heart then slice it up very thin. Eat the thin slices with crackers and be sure to put some salt on 'em, Yum, Yum.