Today I am "home alone", and it is time for lunch. I pour a glass of Merlot and look in the freezer. I find the heart from the pig I shot on the DRSS hunt. I find some black bear steaks from a bear I killed in Idaho in 2004.
A little spice, a little flour, a litle olive oil, and a cast iron skillet, some lima beans in a seperate pot, and VOILA a meal fit for a KING.
All I can say is MMMMMMM GOOD.


Now it is time for a little Single Malt Scotch... Ardbeg... Nectar of the Gods.

Pig heart eh? What is the taste like? It sounds like it might just be good!

Oops double post.

Jesus Christ, except for the merlot that sounds terrible!!

fusino,
Heart is a muscle just like any other "meat" of the animal, except it is a lot more dense, somewhat like a gizzard. I always save the heart of deer, wild pigs, bear and all other game where possible. I find it very tasty.
I also save the heart, liver, and gizzard of all the game birds I shoot, ducks, dove, quail turkey, grouse etc.
It is some of the best eating around.
I flour it and fry it in olive oil.
Just like all game meat, the secret is not to over cook it.

Also the liver from a young doe deer or a young pig is very tasty fried in the same manner as above.

I think I'll try it this season. Thanks for the cooking tips!

fusino,
Be sure and use olive oil.
My wife even cooks our chicken wings with it.
We use it for all of our frying.

LIMA BEANS!! You poo East Texas cracker!! ain't you got any frijoles?