For years I tried to eat deer heart. I used intricate recipes. Then KISS. Trim heart, cut into 1" thick 2"wide strips. Pound with commercial Fajita season with meat tenderizer, I use Fiesta, or your own mix, and lime juice. They're ok at this point, but left in the 'fridge for a couple hours are more tender. They're best cooked when at room temperature to about medium-rare. Serve/eat as you would any fajita. capt david

Only works well with head or neck shots!

Actually with that recipe you could eat Badger, Armadillor and skunk. we use it or something close for tacos, carne Asada, Fajitas with elk, deer, beef, lamb and goat..

you forgot 'possum. actually, I'd have a hard time choosing between eating 'possum and my foot! capt david

True Ray, I have an old buddy that would time his shot when the deer let his breathe out as he could not run as far after being shot as he could with a full lung capacity of oxygen.

Norman, that is a fact, a heart shot deer can run ontil he exhales, A charging buffalo can kill you with a heart shot unless you can time the heart shot at the instant he exhales as his front feet hit the ground..I read that someplace by an expert from Africa.

I would think you have little room for a mistake under such circumstances, and likely to be having El Dagga Boy doing the Cha Cha on your chest!

My cowboys on the ranch, all from Mexico were also used for guides and we hunted horse back if the clients were for it...They also had a cook and out behind the line shack the would clean out a deer stomach, chop up kidney, liver, heart and whatever else I suspect, add all the Mexicanspices and lots of green hot chili of various types..sew it up bury in in hot ash and coals and serve my hunters. I learned early on to tell the Mexicans to take their plate and go get the refills, if they ever saw it, they passed went to the bushes..I learned a lesson that the first time we hunted..but it was good wrapped in a flour tortilla...

My favorite meal is Menudo, pig stomach and hominy in soup of red chili...I love it..Sprinkly some chopped onion, cilantro, and a little dryed red pepper and its to die for.

Ray,on + off the subject. Menudo! Several years ago the federal govt. spent millions on scientists that discovered that cow intestine enzymes opened the corpustles of the brain to allow more blood flow.Get it!? The Mexicans already knew that menudo cured a hangover.That is what our tax $$ were being spent on;something that was already known.Besides it tastes good. + you WILL find MULTI eateries open for menudo on every friday + saturday after the night before.

tell u what....and i've told many a friend this, go kill ya a cow and give me all the steaks, roasts, ribs etc and you guys can keep all the assholes and elbows to make menudo with. or possole.

Ray and Norman,

Growing up in the Valley, I love menudo. Had them make it in Tanzania once and they cut the tripe into like 2" squares. That's a lot of chewing. Wasn't so good.

Only thing better than menudo is barbacoa. Used to go find it every Sunday by driving the backroads and looking for a plywood sign. Back in the day, you could buy your cabrito live at a roadside stand.

True,I remember that as well,but that was in the early 70's.

I remember the clap board signs now. "Se venden Cabras".Worth while buying as it is damn fine meat,but I will never raise them again!!!

Yep. The '70's.

I do like cabrito..Reynosa used to have a bar with a bit round pit and baby gots on a rebar stick hanging over hot coals..The would tear off whatever part you want, slap it on a piece of brown paper, with Jalapenos a bowl of beans, hot tortillas, a jigger of Tequilla and a beer..and some other good stuff that I can't remember but damn it was good..We ate there at least once a week..sometimes more often..