My stepson just came home. He is in training to be a chef, and he brought a bag full dried reindeer hears for me.
Totally solved the question of what my next camp fire meal will be :-)
My stepson just came home. He is in training to be a chef, and he brought a bag full dried reindeer hears for me.
Totally solved the question of what my next camp fire meal will be :-)
Victory awaits the one, that has everything in order - luck we call it
Defeat is an absolute consequense for the one that have neglected to do the necessary preparations - bad luck we call it
(Roald Amundsen)
Bumbling Bushcraft on Youtube
Nordisk Bushcraft - The Nordic bushcraft blog and forum
How will you cook them mate?
If there are no women around and a man says something, is he still wrong?
That is awesome I like hearts, tonight I had lambs hearts for my Tea, I like offal but never had dried hearts before only fresh.
Victory awaits the one, that has everything in order - luck we call it
Defeat is an absolute consequense for the one that have neglected to do the necessary preparations - bad luck we call it
(Roald Amundsen)
Bumbling Bushcraft on Youtube
Nordisk Bushcraft - The Nordic bushcraft blog and forum
If there are no women around and a man says something, is he still wrong?
MMmmmmm, haven't had heart in a long time, might have to remedy that
Hearts are among the best cuts of meat from every critter. Many years ago the old timers would ask me for the hearts from my deer. First year thought nothing of it. The next year started thinking if they like it so much, mightn't I as well?? Eatin' hearts ever since.
Sounds delicious .
My blog, New England Bushcraft
"Give me six hours to chop down a tree, and I will spend the first four sharpening the axe."
~ Abraham Lincoln
"Be prepared, not scared."
~ Cody Lundin
I like hearts...lambs heart is my favourite.
I usually make an offal stew with everything. Heart, lungs, liver, kidneys, tongue and I'll throw in either the cheeks or some belly as well. Let it boil, skim it to rid of some impurities. Add bay leaf, sage, throw in carrots, onion, garlic, let it cook until they've all softened. Remove the tongue and take off the outer skin, slice up and out back in the pot.
Then I add pre cooked rice at the end and let it cook until warmed.
Serve in a bowl. It's the best way I can do justice to the animal.
Never tried hearts but curious now!! Next time we send some sheep to slaughter at work I'll ask for the hearts to give them a try! Was put off liver years ago from an ex aunts awful cooking as active but got a lambs liver in the freezer ready to give it another try