Jeremiah Doughty | From Field to Plate
The heart of the deer is worth keeping. You can smoke it, pickle it, or make a jerky as this recipe explains.
- 1/2 cup Worcestershire sauce
- 1/2 cup low sodium soy sauce
- 1 tablespoon smoked paprika
- 1 tablespoon cracked pepper
- 1 tablespoon minced garlic
- 1 tablespoon dry rosemary, chopped
- 1 tsp dried thyme
Directions:
1. Trim heart of fat cap, open heart and trim all vents and fibers. Slice into thin strips
2. Combine all marinade ingredients into glass bowl or mason jar.
3. Add sliced heart and mix to combine. Place in fridge for 8-24 hours.
4. Smoke at 180 degrees until dried, but still able to bend without breaking. Remove from smoker and place in Ziploc bag. Place in fridge for 1 hour.
5. Enjoy. Store in fridge to keep fresher longer, or freeze.
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