Heart/liver recipes?

Here you go!

Deer Heart and Noodles

1 Deer heart, trimmed & cubed
2 c Flour
3 Eggs
1/2 ts Salt
6 c Boiling water with 1 Tbls.
Salt
2 tb Margarine
8 oz Noodles


Mix eggs with flour & salt gradually to form a ball of dough. Twist & knead 12 times. Cover dough ball with bowl for 20 to 60 minutes. Spread & roll dough until it is silver-dollar thin. Cut into 1-inch shapes. Drop into boiling water & simmer until tender, about 8 minutes. Drain all but one cup of water. Saute meat in margarine until done & add noodles & 1 cup of reserved water. Simmer for 45 minutes to 1 1/2 hours. Add water if needed.

*********************************************************************
Fried Venison Heart

1 Venison heart
1 md Onion, sliced
1 ts Prepared mustard
1 ts Pickling spice
1 ts Salt
3 ts Wine vinegar
1 c Red wine
Flour
2 ts Butter


Split heart in half. Remove all vents and ducts. Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl. Soak heart in marinade overnight. Dredge pieces in flour and fry in butter over high heat. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.
************************************************************************
Frozen Deer Liver Fry

1 lb Fresh Deer Liver
1/2 ts Salt
1 ts Basil
1/4 c Unbleached All-Purpose Flour
1/4 ts Pepper


Soak the liver in saltwater for two hours. Drain and pat dry. Freeze the whole liver and slice into thin slices while froxen. Dredge each slice in the seasoned flour. Pan fry in oil over medium heat until tender

Slice & bread em. Add onions & cooking oil. Simmer fry on medium heat until the red blood stops oozing from the meat.