Venison Heart Two Ways

It’s Monday, so that means Bizarre Foods night at our house, so I decided to make something I’ve never tried and something we always save during hunting, but rarely do anything with; heart. In true Andrew Zimmern fashion, I tried it first seared with salt and pepper, which was good, but I thought it’d be better chicken fried with ranch dressing to dip. OMG, this is the most amazing thing ever. I never thought I’d like heart, but it was to die for. So tender!

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Ingredients:

Deer heart

1 cup flour

1 teaspoon salt

1 teaspoon pepper

2 eggs

Vegetable oil (for frying)

Directions:

1. Trim off fat and other undesirable bits from the heart. You’ll end up kind of peeling the heart open into a flat steak. Slice into strips or bite sized chunks.

2. Mix flour and salt and pepper in a bowl and set aside. Scramble the eggs in a separate bowl.

3. Dredge heart pieces in flour, then egg and flour again.

4. Fry pieces until golden brown and drain on paper towels. Serve with ranch dressing or gravy.

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Venison Heart Two Ways

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