Venison Recipes
Deer Heart and Eggs Anyone with a buck on the pole gets to sleep in. Even better, they get dibs on the best camp breakfast: heart and eggs. Preparations start the night before, as the heart is trimmed of fat, valves, and connective tissue, and then soaks in a light brine of salt, sugar, and water to draw out the blood overnight, leaving clean, crimson meat that can then be sliced into steaks. Each side is cooked briefly, until the exterior is caramelized and the inside remains pink. Remove the steaks from the pan and add a bit of butter and handful of forest mushrooms. As the mushrooms simmer, whisk together a half dozen eggs and pour it into the...