ChileRelleno 7,071 Posted January 31, 2017 Report Share Posted January 31, 2017 This weekend I was lucky enough to get out hunting on a buddy's private property, "Thanks George."A better weekend could not have been asked for, cool temps, scattered clouds and plenty of sunshine.Patience and persistence was finally rewarded with a nice buck and doe on Saturday.And that means... Fresh Venison!Full MenuFresh Venison, GrilledSauteed Onions/Bell PeppersFresh Green BeansSaffron RiceBackstraps Stuffed with Conecuh Cajun Sausage with Green Onion and Bell Pepper. Seasoned with sea salt, garlic and herbs.Seared in a cast iron skillet and finished on the grill.Money ShotsGrilled Venison Backstraps and Tenderloins, with Conecuh Cajun SausageSeasoned with EVOO, sea salt, smoked paprika, garlic, herbs and cilantro.Served with butter sauteed onions and bell peppers, with garlic and red pepper.Money Shot 5 Quote Link to post Share on other sites
Ronin38 2,117 Posted January 31, 2017 Report Share Posted January 31, 2017 That looks amazing. Making me wish I had some... 2 Quote Link to post Share on other sites
BlackHeart762 288 Posted January 31, 2017 Report Share Posted January 31, 2017 Like we didnt see this coming LOL Pardon my slobbering BH 2 Quote Link to post Share on other sites
DLT 1,646 Posted January 31, 2017 Report Share Posted January 31, 2017 Ever try venison chorizo? It's freaking delicious and almost grease free. 2 Quote Link to post Share on other sites
SHOTGUN MESIAH 855 Posted January 31, 2017 Report Share Posted January 31, 2017 (edited) You aint got nuttin on me bro….. Edited January 31, 2017 by SHOTGUN MESSIAH 1 Quote Link to post Share on other sites
David Mark 2,452 Posted January 31, 2017 Report Share Posted January 31, 2017 Let's see... What should the book be called? Chile's Carnivore Cookbook? Kill it and Grill it? From Barrel to Plate? 2 Quote Link to post Share on other sites
Ronin38 2,117 Posted January 31, 2017 Report Share Posted January 31, 2017 (edited) From Woods to Goods? Gunpowder Seasonings? "Remember, remember, when you're hungry in November, the Gunpowder Seasonings Pot." Edited January 31, 2017 by Ronin38 2 Quote Link to post Share on other sites
PFerris 76 Posted January 31, 2017 Report Share Posted January 31, 2017 Congrats on your bounty. Chile I think you are working at the wrong job. I understand you got to pay the bills but you are an amazing chief. If that stuff tastes half as good as it looks oh man!! 1 Quote Link to post Share on other sites
WhiskeyMinion 300 Posted January 31, 2017 Report Share Posted January 31, 2017 When you going to invite me over for dinner? That looks good enough to fly out tonight haha 1 Quote Link to post Share on other sites
Capt Nemo 882 Posted January 31, 2017 Report Share Posted January 31, 2017 MMMrrrrrr.....We need a drool smily! 1 Quote Link to post Share on other sites
ChileRelleno 7,071 Posted February 1, 2017 Author Report Share Posted February 1, 2017 Three fresh deer hearts.One of the most often overlooked, and best, pieces of the deer.The heart is a muscle, and properly cleaned/cooked it is absolutely delicious.A shame that it is too often tossed with the gut pile.I always save the heart and liver.Carefully trim and clean the heart, remove the upper part consisting of blood vessels and atriums.Then trim the tops/outsides of fats.There are a lot of of tough/fiborous inter-connective tissues in the ventricles that need to be carefully trimmed out.Then slice into portions for frying.Money Shot 2 Quote Link to post Share on other sites
David Mark 2,452 Posted February 1, 2017 Report Share Posted February 1, 2017 You should have saved the hearts for your Valentines Day dinner. Looks delicious as always Chef. Quote Link to post Share on other sites
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