Venison Liver & Heart

[@joshwestbury3779]

Can't beat good fresh heart n liver! Keep the shows comin!

[@sds205t]

Awesome video thank you so much in the Lord bless you good to hear somebody not ashamed to mention Jesus

[@PungoPrairie]

Thank you Sidney! Thanks for watching!

[@colincolwill1941]

You always amaze me Bill with your lovely recipes. It's just nice to see you again.

[@artknox2836]

Amen brother, may the lord bless you

[@halalgradepickles3047]

And you didn't even burn the butter! Wow! I'll be honest, I thought you would, cooking with such a high temp for that long. I've never wanted venison liver and onions so bad in my life, bud. Great work! 👍

[@petermartinez5867]

That's the way to do it. Awesome job!

[@howardford6991]

Been there, done that! But it has been MANY years! Probably 40 years at least. Use to go deer hunting with immediate family.......and EXTENDED family...........in SE New Mexico when I was just a young kid. There were probably 40 of us in the deer camp.....some relatives I had never even met before. First day of the hunt..........who ever tagged out (got their deer) on that first day of the hunt.......all of the hearts and livers from those deer killed on the first day went into a huge pot and placed in the camp fire. The women......usually my mom and my aunts took care of that task. Damn it was good, served up with onions and gravy!

[@daverootz8786]

Happy New Year Bill! So glad I didn't miss this! I love liver and onions and a few years ago had deer heart for the first time. Its great!

[@PungoPrairie]

Thank You Dave! Always great to hear from you! Happy New year!

[@colincolwill1941]

Love your cooking videos Bill

[@PungoPrairie]

Thank You So Much Colin!

[@kirkray9917]

Awesome video!!!!

[@Doublegauge]

Now that is a good recipe right there Bill! Awesome! Happy New Year!

[@PungoPrairie]

Thanks Doublegauge! Happy New Year!

[@ken1Lane]

Man Bill that looks good, Happy New Year.

[@PungoPrairie]

Thanks ken! Happy New Year!

[@johnel1083]

thanks bill ,just got one this morning . this time i took the liver and heart for myself . I always gave away . well im going to do it just the way you cooked the hold dang meal greens an all.

[@PungoPrairie]

Thanks John hope you enjoyed it!

[@johnel1083]

@@PungoPrairie Bill I did, thanks

[@rachellehallo4509]

Amen!

[@michaelswinehart2788]

Dang it, it's 3:45 am, and here i sit wishin' i had some liver left in the freezer !!! I'm gonna double check, and HOPE i find some liver hidin' in there !!!

[@PungoPrairie]

Ha! Hope you find it Michael. You don't by chance live anywhere near Hershey PA do you?Thanks for watching!

[@kevinklepp5894]

My first two things I take out and put in my coat pocket then go back and fry it up

[@jennifercline6866]

Just gifted a heart and liver, going to let them sit in the brine. I don't have butter milk but have an extra half & half, would that work?

[@PungoPrairie]

Jennifer thank you for reaching out. Half & Half will work just fine. Thank you for supporting my channel!

[@jennifercline6866]

@@PungoPrairie Glad I found it, new coworker has family of hunters and usually toss those organs but now she's saving them for me. Is there a specific amount of salt in your brine?

[@PungoPrairie]

@@jennifercline6866 I don't add any salt.

[@jennifercline6866]

@@PungoPrairie ok thanks. Heart processed to 3 pieces, one for dinner the others might marinate or freeze. The liver is newer for me getting one whole

[@mattbarton2375]

No membrane removed Bill?

[@PungoPrairie]

Matt, I shave off a very thin layer on the inside where the "heart strings are attached. Then a very thin layer on the exterior of fatty tissue. There is no "silver skin" to speak of. When you pound the heart fillet out it all comes together just fine. Thank you for reaching out my friend! And thank you for watching!!

[@paulmoss7940]

I like your style. We hunt near Pungo area in NC .Lotsa bear.

[@godbless6939]

Amen

[@charlesreeves3956]

Sir you are a man after my own hart with that liver & onions

[@stephendallas8040]

Hell yea

[@PungoPrairie]

Yes Sir Stephen! Thanks for watching!

[@jeffjohnson1464]

Just had that lastnight. Great.

[@PungoPrairie]

I had it again this past Wednesday myself Jeff. Thank you & Thanks for watching!

[@pinoamenta9942]

what's with the gun on the table... expecting trouble?

[@mdavis4930]

Pino Amenta food porn accessory👍🏻

[@latishajaubert5600]

That's what I was thinking , then I seen the Bible next to it, then I knew exactly what the meaning of it was. Lol. 😂

[@dswetz1]

Yum!

[@lifewithlois7262]

💕💕💕💕💕Yum💕💕💕💕💕 ⭐⭐⭐Happy New Year⭐⭐⭐ 🌷💕💕🌷God Bless🌷💕💕🌷

[@PungoPrairie]

Thank You loisann! Happy & Blessed New Year to You!

[@DaveParkerBlog]

One of your more eclectic vids, Bill, which is always a good thing! Let's do some cooking and cross promote our channels some time. Hope all is great with you.

[@PungoPrairie]

Great to hear from you Dave! Yes, we should do that for sure! Everything is going well here on the Pungo Prairie.

[@debwales8194]

Where is the 'heart' video?

[@PungoPrairie]

Deb I never got the time to make the heart video but am still hoping to have another fresh deer heart soon. Thanks for watching!

[@debwales8194]

@@PungoPrairie But I have one NOW !! :-) hehehehe

[@PungoPrairie]

@@debwales8194 okay here’s what you do. You slice it crossways about 1/2 inch thick into medallions and pretty much fry it up the same way as the liver but you still want it medium rare to pink in the middle. Or, you slice it following the chambers until it rolls out flat. Then you pound it out with a meat tenderizing hammer. The cut crossways into serving sizes a fry up like chicken fried steak. What I want to make a video of is cutting it out flat like just described above and make a Braciole. Hope this helps.

[@debwales8194]

Thanks! I'm soaking it and will try it tomorrow!

[@thatbobusguy]

5 star dinner, sir! Damn shame that alot of folks give this stuff to the dogs or even worse, leave it in the pile!

[@bakugosrage8976]

Keep that caul fat as well. I can't wait to get me a deer next year.

[@PungoPrairie]

Thanks for the tip Glo Avenger! I am at my camp trying to get one now myself. Thanks for watching & Happy Thanksgiving!

[@TheQueendom-Au]

Mmmm! That looks good but that liver needs to be cooked more.

[@PungoPrairie]

Ha Ha! Only if you like chewing on a shoe tongue Queen Midas! But I really do Appreciate you watching my friend!

[@N.W.O_13]

U should have tried a piece RAW. Nutrients get lost when u dehydrate ur liver with heat, cooking is stupide in my opignion.

[@PungoPrairie]

I try to serve Tali girl raw organ meat. I just prefer mine cooked medium rare. But I do get where you are coming from. Because I am washed in the Blood of Jesus for eternal life. Thanks for watching!

[@trentvoc4229]

you can fry that liver up in a years worth of butter, it's still going to be disgusting! I've got one sitting in my freezer, but I won't touch it. have tried to make it appetizing in years past, never works. Sorry! I do wish I had a tougne for liver, just don't! The heart is a different matter. I feel same as you 'bout the heart, best part on the whole animal!

[@PungoPrairie]

Ha! Guess you really don't like liver Trent! I get it. When I was a kid I hated it too. I am posting a new video this week with my chicken fried venison heart recipe. Thanks for watching!