so saved the heart and gizzards from the bird,,,,,and may have scavenged some from other participants who aren't into the "finer things of life",,,,,,dang heart and gizzard has some heft to it,,,,,,,
I sliced the heart like I would a deer or any other large heart,,,,,,,,and trimmed the gizzard of all the silver skin, etc an dcut it into bite sized chunks,,,,,,
the gizzards are still simmering (to gentle them up some,,,,they are tough,,,) but I seasoned the heart pieces with Tony Chachere's and sauted in butter,,,,,,
served up with some Swedish Gouda and little tomatoes,,,,,,,,,,,surprisingly tender heart,,,,,,,,,
definitely won't be throwing any hearts away in the future,,,,,,I'll let you know what I end up doing with the gizzards (beside eating them),,,,,,,
I sliced the heart like I would a deer or any other large heart,,,,,,,,and trimmed the gizzard of all the silver skin, etc an dcut it into bite sized chunks,,,,,,
the gizzards are still simmering (to gentle them up some,,,,they are tough,,,) but I seasoned the heart pieces with Tony Chachere's and sauted in butter,,,,,,
served up with some Swedish Gouda and little tomatoes,,,,,,,,,,,surprisingly tender heart,,,,,,,,,
definitely won't be throwing any hearts away in the future,,,,,,I'll let you know what I end up doing with the gizzards (beside eating them),,,,,,,