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Old 06-23-2015, 09:20 AM   #11
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Join Date: Apr 2005
Location: Logan County, Colorado
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Originally Posted by Dawgluver View Post
I'll eat my snails and squid...
Originally Posted by Chief Longwind Of The North View Post

Seeeeeeya; Chief Longwind of the North
I've eaten all of them and enjoyed them all. Growing up in Minnesota and spending my summers in Wisconsin, we hunted our own frog legs - certainly nothing like what are sold commercially as ours were much smaller - and then a friend's mom would batter and deep fry them and all of us kids from our side of Balsam Lake (WI) would have a 4th of July feast.

I've eaten deer and pronghorn heart, but never beef.

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beef, beef heart, chicken, flour, garlic, oil, pepper, recipe, salt

Chicken Fried Beef Heart I had this heat in my freezer. I decided to cook part of it up as stew, which was wonderful. I had three, half-inch steaks left over. I put some Adolph's Meat Tenderiser on them and poked them all over with a fork, put them in a zipper bag and let sit in the fridge overnight. I fried them up as Chicken-fried Beef Heart and it was delicious. Ingredients: 3 beef heart steaks 1 cup AP Flour 2 tsp, ground pepper 1 tsp. salt 1 tbs. granulated garlic powder 4 tbs. cooking oil Preheat a heavy frying pan over medium heat. Combine the flour, pepper, salt, and garlic in a wide bowl. Dredge a steak through the flour, making sure to coat the entire steak. Place on plastic sheet and use a meat tenderizer, not the smooth side, to tenderize and force the flour into the meat. Flip and repeat. Do this for each steak. Finally, dredge all steaks again in the seasoned flour and shake off the extra oil. Add the oil to the pan and let get hot. Place the steaks into the pan, as many as will fit without crowding. Fry for five minutes per side to produce a good crust. Remove to a platter and add some of the leftover seasoned flour to the pan to make a roux. Whisk in milk until a smooth country gravy is formed. I served my steaks with steamed cauliflower and sliced beets. This was yummy and the steaks were tender.:mrgreen: The heart had a richer flavor than does other cuts of beef. So good. May your hot things be hot, your cold things be cold, and your cheddar, or Extra-sharp Pinconing be served at room temperature. Seeeeya; Chief Longwind of the North 3 stars 1 reviews
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