breaking tradition...

[Bobby Tomek]

There was no turkey in the oven today. This is my Thanksgiving evening meal. It's a steak from the doe I harvested this morning. I should have taken it off the grill 30 seconds earlier, but my tastebuds are NOT complaining.

I sliced it into bite-sized chunks and served it on zero net carb sundried tomato-basil tortillas that I grilled in extra virgin olive oil. I added avocado, green onion, nonfat plain Greek yogurt and a local steak seasoning blend. Earlier in the day, I tossed the steak into a blend of Worcestershire sauce, olive oil and lemon juice. I drizzled a little garlic powder, roasted red pepper blend and sea salt onto it before dropping it onto the hot skillet.

[sunnysmarine]

you sir are an amazing photographer I can taste it

[Bobby Tomek]

you sir are an amazing photographer I can taste it

Thanks, my friend. I appreciate it. But my old Samsung phone gets all the credit.

Way back when -- in the days we had to utilize transparencies for repro purposes -- I did enjoy the challenges of shooting food pictures. But that was a long, long time ago...

[Handi204]

Have you ever fixed deer liver I saved one yesterday, cleaned it soaked it in salt water over night drained and rinsed it soaking again tonight will rinse and freeze it tomorrow, thinking liver and onions. Saved the heart also any advice will be greatly appreciated.

[Bobby Tomek]

I like the liver sliced thinly, breaded in a mix of flour, corn meal, salt, garlic powder and pepper and then deep fried. Another favorite of mine is to sear the liver and then stew it in a cream gravy.

But grilled liver and onions is a winner, too.

My favorite way to make the heart is grilled on high with simple seasonings. Sometimes I'll start onions in the skillet, get them about half-done and then add the meat. Make sure not to overcook the hear. It gets tough in a hurry if you do. I've also used green onion and bell peppers with the heart.

Another way to make the heart is to cut it into small/thin pieces and grill quickly on high. Reduce heat. Then add diced tomatoes, fresh Hatch chiles, chopped onion and about 3 heaping tablespoons of either sour cream or nonfat plain Greek yogurt. I also season with chili powder and a bit of steak seasoning. When the ingredients are in the skillet, stir almost continuously. Once it begins bubbling, place a lid on the skillet and turn the heat to low. I don't time it, but I let it simmer for maybe another 7-10 minutes. This dish pairs really with with jalapeno cornbread.