Michigan-Style Fried Deer Heart Recipe | MeatEater Cook
When I was growing up, we always ate the fried heart of a deer soon after killing it. My mom cooked it very simply: sliced thin, dredged in seasoned flour, and then fried in a skillet. My dad always...
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Ingredients
- 1 game heart, with upper valves and cartilage removed, sliced into ½-inch discs
- Kosher salt
- Freshly ground pepper
- Flour for dredging
- 2 tbsp. vegetable oil
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