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Started By
Message
re: Cleaning deer - how much meat do you keep?
Posted on 11/27/24 at 9:28 am to Squirrelmeister
Posted on 11/27/24 at 9:28 am to Squirrelmeister
I feel like you misread my post, there was no mention of crossguns
1
Posted on 11/27/24 at 12:09 pm to mylsuhat
quote:
I feel like you misread my post, there was no mention of crossguns
I was affirming your statement real men use bows. I agree. I love my crossbow, which is a type of bow.
Posted on 11/27/24 at 12:10 pm to Salmon
quote:
Tenderloins and heart get cooked that night
Yep. Its my little "good job" treat.
Posted on 11/27/24 at 12:11 pm to Squirrelmeister
quote:
crossbow, which is a type of bow
For old and crippled people to hunt with and feudal lords fighting off medieval sieges.
Posted on 11/27/24 at 12:14 pm to Squirrelmeister
I’ve gotten to where I hang around the skinning shed for the livers. I love liver in general and deer liver is very clean and mild taste compared to market beef or chicken.
Deer liver fajitas. Good lord it’s good
Deer liver fajitas. Good lord it’s good
Posted on 11/27/24 at 12:32 pm to DownshiftAndFloorIt
quote:
For old and crippled people to hunt with and feudal lords fighting off medieval sieges.
You “real men” surely don’t use a compound bow. You must jump out of a tree onto the deer’s back and bash its head with a rock or stab it in the jugular.
Posted on 11/27/24 at 2:03 pm to Salmon
quote:
Tenderloins and heart get cooked that night.
I just put my elk tenderloins and heart in the freezer. Feels very odd. They are usually cooked immediately.
Posted on 11/27/24 at 7:19 pm to Squirrelmeister
quote:
You “real men” surely don’t use a compound bow. You must jump out of a tree onto the deer’s back and bash its head with a rock or stab it in the jugular.
It’s easier to just stab in the lungs and just follow a short blood trail. Neck gets iffy.
Posted on 11/27/24 at 8:00 pm to yudaman
Thanks for sharing; will try it
Posted on 11/27/24 at 8:05 pm to LeeeroyJenkins
Posted on 11/28/24 at 12:48 am to Salmon
How do you cook the heart?
I never tried that
I never tried that
Posted on 11/28/24 at 6:43 am to WAR TIGER
Trim it well, cutting out all the valves and connective tissue.
Slice into strips and brown them in a bit of butter. Don't crowd the skillet.
When you’re done browning all the meat, add a little more butter to the skillet along with a sliced onion. When the onion is translucent and starting to brown, deglaze the pan with beer and sprinkle a bit of brown sugar on the onions. One the sauce has thickened, add the heart back into the skillet and stir well.
I also like to finely diced it and cook it with eggs and potatoes for a breakfast hash
Slice into strips and brown them in a bit of butter. Don't crowd the skillet.
When you’re done browning all the meat, add a little more butter to the skillet along with a sliced onion. When the onion is translucent and starting to brown, deglaze the pan with beer and sprinkle a bit of brown sugar on the onions. One the sauce has thickened, add the heart back into the skillet and stir well.
I also like to finely diced it and cook it with eggs and potatoes for a breakfast hash
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