Last evening my family and I enjoyed "flambé" deer heart. The deer was a spike deer (1st pic) I killed on the mountain not far from our home.....shot it no more than 100yds from where I shot a good 8pt (2nd pic) last year.
I cubed the deer heart, rubbed in salt, black pepper, garlic powder and olive oil. Then browned the meat and diced onions in melted butter before I added a half cup of brandy and lit it. Served with a good Merlot.
Great light meal after a heavy Thanksgiving feast of roast turkey with all the trimmings the day before.
Don
I cubed the deer heart, rubbed in salt, black pepper, garlic powder and olive oil. Then browned the meat and diced onions in melted butter before I added a half cup of brandy and lit it. Served with a good Merlot.

Great light meal after a heavy Thanksgiving feast of roast turkey with all the trimmings the day before.
Don
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