Ok boys & girls, I keep hearing that deer heart is very good. How do you prepare it
Hey Lobsterman, does that store happen to sell beef heart or Cod tongues and cheeks aswell? I have been looking for a grocer that sells this stuff for a long time, but no luck. Back in Ontario I had a farmer who would hook me up with beef hearts, and I did alot of Walleye fishing, tongues and cheeks were the best part. No Wally's in NB, closest thing to them around here is Cod, but darned if I can find anything in the stores aside from beef steaks and fillets. Sorry, a little off topicWhat he said ^^^^. The fresher the better in my opinion, too.
Most folks might think it's odd to eat the heart.
Remember, in many cultures they think we're odd because we eat pigs, and we all know how pigs live. Others eat dogs and cats and seem to be doing fine. Some will eat cockroaches and think we're weird because we eat cows.
Some grocery stores (including my local grocer) still sell tongues, brains, and who doesn't enjoy some nice fried liver now and then?
As for the cadmium and other heavy metals that accumulate in deer organs, well, I'm sure any amount is not good for us, but frankly, I can't see a meal of deer heart once a year doing much harm and I doubt any scientist or doctor would argue that.
(Most heavy metals accumulate in the kidneys, and I don't know anyone who eats those anyway, if only because few people even know where to find them or what they look like.)
I'd LOVE to see the analysis of heavy metals in a dear heart compared to the same compounds in, say, a coupla breaths of air from near the tail pipe of a city bus.
I've seen them elsewhere but can't remember where. Let me know if you have problems and I'll take note when I'm out foraging for food like all the other animals and I'll let you know.I've checked Rinzler's but never thought of asking the butcher, never been to price chopper but I will have a look, frozen is better then n/a lol. Thanks!