Smoke salmon, ham hock, duck breast & a deer heart - pr0n

[Smoking Westy]

Last Sunday I had a buddy come over and we cooked up a little wildlife sampler. I had a deer heart from my second season 8 pointer, a chunk of salmon, some mallard and teal breasts and a ham hock.

We settled on smoking the salmon and ham and the I cranked the heat up to do the duck breasts. The deer heart we decided to pan fry in an iron skillet.

The goods...

Salmon - olive oil, Sel Marin de Guerande French Grey Sea Salt and fresh cracked pepper

Ham hock - Pig's Ass rub and some homemade jalapeño dust

Whitetail heart - little trimming required :becky:

Duck breast

Stoked the fire and tossed on some cherry and pecan shells

Flour, sea salt, pepper, garlic and a dusting of jalapeño dust on the heart

Salmon and hock coming along nicely...

So isn't the heart...

And let's not forget about the duck...

This was my first experience with deer heart but it was unbelievably good. As good as backstrap and inner loins in my book. I will never leave another in the field for the coyotes...that is for sure.

The hock we used to make ham and beans early this week - man they were good eats too.


Parting fork shot...

 

[cowgirl]

That's a great looking feast!

 

[castlepines]

I just licked my screen...

 

[Stingerhook]

Nice variety there. Looks good.

 

[Smoking Westy]

1st time cooking the deer heart and smoking ham hocks - both will be on the regular rotation now. :hungry:

 

[Norm]

Yummmm!!!

 

[Phubar]

Nice cookup!

 

[Big George's BBQ]

That looked great What happened with the Salmon

 

[Smoking Westy]

Forgot the picture of the finished salmon!




It never made it into the house. We ate it on site in the garage.

 

[sliding_billy]

Way to get creative. Nice looking spread.