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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-26-2013, 09:55 PM   #31
cowgirl
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Quote:
Originally Posted by Smoking Westy View Post
Obviously you've never had a corn fed Illinois whitetail, everyone knows they taste the best...
lol I bet they're tasty!! Sometimes friends bring home corn fed Kansas deer. The fat layer on those deer amazes me!
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Unread 02-26-2013, 11:19 PM   #32
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Quote:
Originally Posted by Smoking Westy View Post
Obviously you've never had a corn fed Illinois whitetail, everyone knows they taste the best...
^^^^^This^^^^^
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Unread 02-26-2013, 11:30 PM   #33
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Quote:
Originally Posted by Smoking Westy View Post
Obviously you've never had a corn fed Illinois whitetail, everyone knows they taste the best...
Nah...

Missouri Soybean fed, dropped where it stands doe, shot at 120 yards with a 30/30 using synthetic tip rounds. That's the high quality stuff right there!! Haha!

In all seriousness though, any one else try deer heart?? Omg....best stuff on the planet!
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Unread 02-27-2013, 12:05 PM   #34
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Flyingbassman,

I remember a venison cook you posted on that killer vitage coleman a while back!

I enjoy venison heart myself. I have had it fried with onions, battered and fried, cleaned, parboiled, then stuffed and baked, and even pickled. I thought the pickled was strange but good. I heard my dad and uncle reminissing about the pickled heart their aunt made for second weekend of hunting when they were boys. I surprised them at deer camp with some after I found a recipe. They were floored and said it was as good as the long-gone aunts.

How do you like to fix your heart?
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Unread 02-27-2013, 01:19 PM   #35
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Quote:
Originally Posted by flyingbassman5 View Post
Nah...

Missouri Soybean fed, dropped where it stands doe, shot at 120 yards with a 30/30 using synthetic tip rounds. That's the high quality stuff right there!! Haha!

In all seriousness though, any one else try deer heart?? Omg....best stuff on the planet!
Got an Arkansas doe a couple of years ago that must have been living in a neighbor's soybean field. She was huge with the biggest fat layer i've ever seen on a deer & she was the tastiest meat i've ever had.

We soak the heart in salt water for a day then slice it, tenderize it with the jacquard then soak in milk, batter with flour with S&P in it, then chicken-fry it & serve with white gravy (the same way my wife does backtrap, except she doesn't soak the backstrap in salt H2O).
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Unread 02-27-2013, 01:52 PM   #36
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Cherrywood - I just realized we are dang near neighbors...I'm over in Bloomington.

Here is my late season doe...all 180 lbs of her!



The backstraps, inner loins and roasts from this girl were some of the best I've had.


I'm glad someone brought up cooking the heart, this is something I've always wanted to do but just haven't had the knowledge on how best to prepare it.

Any tips and tricks would be great - cherrywood - hope this isn't a hijack.
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Last edited by Smoking Westy; 02-27-2013 at 05:58 PM..
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Unread 02-27-2013, 02:26 PM   #37
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I usually clean it, slice it, then season with a little salt and pepper and sometimes a little bit of steak seasoning. Cook over medium high heat in a pan until medium rare. I've overcooked it a few times like that and it just becomes too tough. Cook it just enough to be edible but is still juicy red.
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Unread 02-27-2013, 02:27 PM   #38
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Great looking doe Smoking Westy! I have a heart or two in the freezer... looking forward to trying some of these recipes.
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Unread 02-27-2013, 05:12 PM   #39
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Quote:
Originally Posted by Smoking Westy View Post

Here's is my late season doe...all 180 lbs of her!
That is a horse.
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Unread 02-27-2013, 07:01 PM   #40
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I have not tried actually smoking venison. But I have grilled with gas or lump and wood. Either way my favorite thing to do is marinate steaks, tenderloin, back straps, etc for a few hours in a simple marinade.

In a ziplock I throw in (everything to taste):
Chopped garlic
Ground pepper
Sea salt
Fresh rosemary with the leaves stripped and rough chopped
1/4-1/2 cup of olive oil
1/4-1/2 of a decent red wine.

It sure has ruined me for anything else with venison!
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Unread 02-27-2013, 10:57 PM   #41
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From the Aussie BBQ Forum
Game
Use for Recipes only - Rabbit, Croc, Emu, Wombat, Brown Snakes, Kangaroos etc.
Also include recipes for Galahs, Pigeons and Roadkill
http://www.aussiebbq.info/forum/view...3fc13c8e714188
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Unread 03-02-2013, 01:02 AM   #42
Cherrywood
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Quote:
Originally Posted by Smoking Westy View Post
Cherrywood - I just realized we are dang near neighbors...I'm over in Bloomington.

Here is my late season doe...all 180 lbs of her!



The backstraps, inner loins and roasts from this girl were some of the best I've had.


I'm glad someone brought up cooking the heart, this is something I've always wanted to do but just haven't had the knowledge on how best to prepare it.

Any tips and tricks would be great - cherrywood - hope this isn't a hijack.
No worries, Westy. Very nice doe! I had a pretty poor season for deer numbers. I took one doe with the smokepole, got shut out with the bow.

Thanks to everyone for the suggestions. Much appreciated.
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