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sliced venison heart

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sliced venison heart

sliced venison heart

One response to “sliced venison heart”

  1. Hugh Freeman

    Love heart and most other organ meats. I used to roast heart and found it delicious but quite dry so switched to sliced heart drenched in seasoned flour and sautéed in butter with garlic and a few drops of white wine. Many other spices can be added dependent on personal tastes

    Love your work and a hunting partner and I try many of your dishes – some are now regular fare in both our houses. We both also bought your cookbooks!

    My current effort will be to try sliced moose heart from the moose harvested earlier this week.

    Keep up the great work!

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