Very rare, lightly sauteed in olive oil. Makes a very nice sandwich with a whole wheat english muffin, some spicy salad greens and a bit of strong cheese.
That actually sounds really appetizing! I found a Lamb heart sandwich recipe from a few years back (2009), just to imagine how the heart would look properly prepared. I might give this a go next time I'm at the butcher I'll be sure to pick up a couple.
It ruins the texture too. Liver, hearts and kidneys can be wonderfully tender and even creamy in texture, but once overcooked they are tough and rubbery.
Yeah, I noticed that when properly cooked they are very tender and smooth. Onions seem to help a ton with the flavor too, at least for the liver & onions I make :D
Very rare, lightly sauteed in olive oil. Makes a very nice sandwich with a whole wheat english muffin, some spicy salad greens and a bit of strong cheese.
That actually sounds really appetizing! I found a Lamb heart sandwich recipe from a few years back (2009), just to imagine how the heart would look properly prepared. I might give this a go next time I'm at the butcher I'll be sure to pick up a couple.
The trick to organ meats is not to overcook. Rare they are delicious, overcooked they take on a metallic, livery "organ meat" taste.
Yeah I noticed that when I over cooked deer liver it tasted way more metalic than expected. Thanks for the heads up.
It ruins the texture too. Liver, hearts and kidneys can be wonderfully tender and even creamy in texture, but once overcooked they are tough and rubbery.
Yeah, I noticed that when properly cooked they are very tender and smooth. Onions seem to help a ton with the flavor too, at least for the liver & onions I make :D