Once separated from the bone, a person can almost separate the muscle groups apart by hand. Because of those large muscle groups, breaking down a hindquarter is also pretty simple. They seem to hold the highest variety - due to their size - and are dang tasty. The hindquarters are probably my favorite part of any game animal. What I lay out below are suggestions purely based upon my own experience and the experience of others I’m acquainted with. I’m sure there are better ways of doing things, but this works for me. Might have to chew a little more, but Rome wasn’t built overnight. It’ll taste the same no matter how sloppy your cutting is. Sure, there are better ways of cutting meat than others (against the grain/with the grain), but in the end it’s just meat. I know when I started, I was paranoid about doing it the wrong way. The reason I bring this up is that I feel like many folks try to overcomplicate meat processing - as if they’re going to do it wrong. The only difference is that we’re cutting out the middleman and processing the meat ourselves. That deer or elk is no different in terms of cuts. We go to the store and buy beef, pork, etc. It’s just meat and there’s no reason to be intimidated by it.
All of that fresh game meat at your feet is just that. Works equally as well as a main dish or an appetizer.Before we dive into animal parts, let’s get something straight. Place into the pan, sprinkle with freshly minced herbs and salt and top with fresh ground pepper.įry for two to three minutes per side. Take the cleaned heart and slice it into pieces anywhere from a quarter to half an inch thick. Throw in the crushed and minced garlic cloves, letting them cook for a couple minutes before adding the rest of the ingredients. In a cast iron skillet, melt half a cup of unsalted butter. Various minced/chopped fresh herbs (rosemary, thyme, and parsley are great options).3 large garlic cloves, crushed and minced.One cleaned and trimmed venison heart (deer, elk, moose… beef heart is excellent this way, as well!).If you are looking for a quick, simple way to serve heart, try this pan-fried heart recipe is the perfect addition to your cooking repertoire.
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