How To Clean A Heart with Danielle Prewett

How to Clean a Venison Heart

At MeatEater, we get more questions about venison hearts than almost any other wild game cookery. And truthfully, the heart is perhaps the tastiest piece of an animal and not at all difficult to clean or cook. There is more than one way to cook a heart, which means there is more than one way to clean a heart. One way is to cut out the connective tissues while keeping it whole. Another way is to cut the heart crosswise into rings. However, this...

How to Clean a Gizzard

The gizzards of game birds like pheasants, ducks, and turkey are under-appreciated little nuggets of meat. Perhaps it’s because they look strange and are difficult to trim without proper instruction. Well, we’re taking the mystery out of preparing them by showing you how to clean a gizzard and how to cook a gizzard. The gizzard is a muscular stomach that holds the grit and stones which allow birds to grind and digest food. It’s oval shaped with...

How to Whole-Fry a Fish

This preparation of a whole, crispy panfish riffs heavily off the concept of the bloomin’ onion. The fish is scaled and gutted, then the fillets are slightly cut away from the body (but make sure to leave them still attached). The goal here is to expose some of the flesh and create more surface area for breading. Check out the picture of the bluegill below to see what I mean. This eater-friendly version of the whole-fried fish is a favorite at my...