While it’s considered a long-standing hunting tradition to eat the heart of your first kill, the heart is otherwise often underutilized in a wild game chef’s repertoire. Using the hearts from a wild boar, mule deer, caribou, moose and elk, Steven Rinella shares five of his favorite methods of preparing this underappreciated, nutrient-rich muscle.
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- Poor
- Nothing special
- Worth watching
- Pretty cool
- Awesome
- Aired Sep 11, 2014
- Episode 4x16
- Show special No
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joewelld last seen Sep 14, 2020
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