As hunters it’s our responsibility to utilize as much of the game we harvest. Most of us would like a deer made up entirely of back straps and tenderloins but unfortunately that is not the case. There is plenty of good eating on a deer from nose to tail; one of the highly overlooked but incredibly tasty parts of the animal is the heart. We have been making a conscious effort to save more of the animal, to include the organs. This recipe is a great way to showcase the heart in a delicious and visually appeasing method. 

Click here to get the written form of the recipe

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