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texfar · December 27, 2008, 11:09 AM

Thanks for the reply Smokey Joe. Have done as you advised with same results. We also eat liver, hearts, kidneys as well. As for heart, she will also chop it up with the kidneys when she does liver and onions. Some kinda good. Was just curious what others might do. metalheadlead, what I have basically learned about all this stuff is cook it as you would domestic stuff to your taste. As Smokey Joe has pointed out, watch the cooking times on all of it. What I have found is when skillet frying any of it cook at a consistant temp everytime.
FWIW, when hunting on my own land, my breakfast with wife (finally up)is heart and thinly sliced venison, eggs, cooked tomatoes same time as meat in same skillet. Mainly shoot in the AM these days when home. This menu doesnt taste like what most are accustomed to and just don't save them. Their waste my opinion.

December 27, 2008, 11:09 AM	#21
texfar Senior Member Join Date: November 27, 2004 Location: TEXAS Posts: 404	Thanks for the reply Smokey Joe. Have done as you advised with same results. We also eat liver, hearts, kidneys as well. As for heart, she will also chop it up with the kidneys when she does liver and onions. Some kinda good. Was just curious what others might do. metalheadlead, what I have basically learned about all this stuff is cook it as you would domestic stuff to your taste. As Smokey Joe has pointed out, watch the cooking times on all of it. What I have found is when skillet frying any of it cook at a consistant temp everytime. FWIW, when hunting on my own land, my breakfast with wife (finally up)is heart and thinly sliced venison, eggs, cooked tomatoes same time as meat in same skillet. Mainly shoot in the AM these days when home. This menu doesnt taste like what most are accustomed to and just don't save them. Their waste my opinion.