Hunter Angler Gardener Cook
Finding the Forgotten Feast
By Hank Shaw 1 Comment
sliced venison heart
Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram, on Twitter and on Facebook.
Hugh Freeman says
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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