• Jack
    +2

    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.

    • drunkenninja (edited 9 years ago)
      +2

      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.

      • Jack (edited 9 years ago)
        +2

        The trick to organ meats is not to overcook. Rare they are delicious, overcooked they take on a metallic, livery "organ meat" taste.

        • drunkenninja
          +1

          Yeah I noticed that when I over cooked deer liver it tasted way more metalic than expected. Thanks for the heads up.

        • Jack
          +2
          @drunkenninja -

          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.

        • drunkenninja
          +1
          @Jack -

          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