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Thread: Reindeer hearts

  1. #11
    Lambs heart is good. The little nuggets of fat around it give it a lamb flavour but it's own flavour is amazing.

  2. #12
    Native beermaker's Avatar
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    Mmmh, hungry now!! Just texted the farm manager to ask him when the next lot are going to the butchers!

  3. #13
    Haha. Good stuff. I'd suggest gently frying in butter.

  4. #14
    Native beermaker's Avatar
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    Butter is always a winner! None of this fry light rubbish!!

  5. #15
    if you caramelise it, it tastes funky...should be cooked gently until cooked through, and no further - unless you cook it in a soup, in which case long slow cooking is the winner.

  6. #16
    Native beermaker's Avatar
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    Cheers, I'll bear that in mind! I'm sure it was dodgy overcooking that put me off liver!

  7. #17
    Yeah...offal needs either quick cooking through, or light frying without caramelising, or long slow cooking in the pot with stock.

  8. #18
    Woodsman swkieran's Avatar
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    I eat everything heart, liver, kidney. All very nice
    lifes good ,but even sweeter under the stars

  9. #19
    Well , i think i found my next meal too , you just gave me a great idea

  10. #20
    Woodsman rik_uk3's Avatar
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    Dec 2013
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    I like heart, stuffed and slow braised being a favourite recipe
    Richard
    South Wales UK

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