Thread: Big buck heart fajitas anyone ?

Brined it for a couple of hours and then sliced it real thin , trimming off all white sinew as best I can , marinated it in a bowl for about 45 minutes of liquid smoke and Worcestershire sauce and then sautéed it in a cast iron skillet with white onions and colored up bell peppers at the end . I let the meat get done well and simmer a bit and remove it and drain it . then I sautéed the onions and peppers until the onions are almost clear and toss the meat back in for a final rodeo .
If you never ate it this way try it sometime , its some pretty darn really good food when prepared properly and has little or no gamey flavor .
A small beer and some rice and beans and a tub of roasted salsa fuego and one of the local salsa verde from the local street taco place and KABOOM , its dinner time

I love deer heart! I will have to give the fajitas a try...sure sounds good!