Bowhunting season for deer recently opened in the Allegheny Mountains. I mentioned to a bowhunter who wandered by my Retreat that I am a big fan of Deer Heart and Liver. A few days later he shot a buck nearby and brought me the heart. Although temperatures were below freezing the heart was still warm when he dropped it off. I sliced up the heart and fried it in pomace olive oil with black peppercorns and tabasco sauce.
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| Deer heart |
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| Deer heart steaks |
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Fried deer heart with a side of this season’s locally produced sauerkraut. Now there is a dish to set before a King! |
1 comment:
You are King of The Mountain!
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