![]() I have a Mexican cookbook by Margarita Carrillo Arronte, and her recipe for Vension Dzik calls for shredded venison, which is then seasoned with sour orange juice, onions, chives, and radishes. I decided I would try to make a taco meat with it and started looking through my cookbooks to find a suitable recipe. With a heart this big, I wanted to cook it in a way that would allow me to use the leftovers without them becoming chewy. I have braised heart on a couple of occasions and it does work, but it takes a lot of time to get the heart to break down and become tender. When cooking a heart, I almost always opt for a high heat over short periods of time to produce a very rare or medium-rare piece of meat. ![]() It is very dense and, if cooked too long, it can become very tough and chewy. Heart meat is different than the rest of the meat on an animal. How to trim and prepare a big-game heart: A step-by-step guide One of the big problems with heart is that it doesn’t always reheat well, so when you cook it you want to make sure you are using all of it. The smaller deer heart it is just the right amount of meat for one person, and I usually cut it into strips and fry it with eggs for breakfast, or marinade it and grill it. That 4.5 pounds is a lot of meat, and not everyone in my family is as excited to eat heart as I am. I have had this heart in the freezer all this time because I just wasn’t sure what I was going to do with it. To give you some perspective, a heart from a mature whitetail weighs about 8 to 10 ounces. I got a large assortment of steaks, roasts, and ground bison. ![]() He was very generous and shared a large amount of meat with me. Last January, my buddy Ben Pena went to Montana and shot a bison.
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