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Old October 27, 2008, 09:21 PM   #36
armedandsafe
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Join Date: January 9, 2005
Location: Moses Lake WA
Posts: 1,001
We would wrap the heart and the liver of every deer we shot, each in its own bandanna and take them back to camp to drop in the creek until evening.

Trim the fat and cut off the cap and the point. Chop the cap and point for inclusion in the eggs next morning.

Slice the heart across, into half-inch rings (figure eights,) dredge in seasoned flour (salt, pepper, lemon zest) and fry to medium rare. Yummy.

Once we got home, the liver was processed into slices and frozen. Thaw, dredge in seasoned flour, (salt pepper, tarragon or thyme) and fry medium (barely pink in the center.) Most liver is overcooked and becomes usable only for boot repair.

Pops
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