RE: Deer Heart and Liver
Heres how I enjoy the heart.Rinse and soak in frige over night in salt water and a bit of vinager.Then clean all fat and artaries with a sharp knife.Cut into small cubes and place in a hot pan with melted butter and a bit of olive oil.Season with salt,pepper,galic powder,a small amount of tyme(you can also add some fresh sliced onions)Cook over medium high heat.Finish by adding a 1/4 cup of sherry at the end of cooking,let simmer a minute or two and its done.Serve alone or over rice.Enjoy