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heart meat is quite tasty, i open it up kinda flat and trim it up very cleanly then slicing it up in long thin strips and batter fry it. everyone ive served it to has loved it also but i admit not everyone knew exactly what it was. hahaha
and some that i did tell that never ate a heart before now eat them like i do.

ribs: another part a lot of folks toss away. here is the way i do them which have always been well recvd.

get one of those huge aluminum roastin pans like what you'd cook a turkey in.
cut up into four or five rib chunks u can fit two deer's worth in one.
ribs,
salt, garlic, cayenne,
1/8 cup cider vinegar
1 bottle DARK beer
couple onions, carrots, bell peppers, celery
(dont worry with cuttin up neatly they will cook to mush)

put everything in roaster and seal tightly with aluminum foil.
set oven to 200 degrees and let sit for a day. check it several hours into
cooking to ensure yer oven temp is accurate. if too hot and liquid is boiling away turn down a tad and add more dark beer.

ill do this at night before going to bed and eat them for supper the next day.
dont try to pick up the ribs to serve, use a big slotted spatula or such.
 

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wow. never heard of that. wonder if any else around here has done that? ill have to ask some buddies.
 

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I always let my deer hang for three days if it is below 42 degrees. If not, process and put in a cooler of ice to cure for three days then process. Always remove all fat and silver connective tissue thus assuring perfection
 
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