Many hunters throw away all the entrails when field dressing their deer, but they’re missing out. The heart is just another muscle, and one that’s hard to beat. Here’s a step-by-step guide to help you clean and trim the heart from your next deer.
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1. Start with a Fresh Heart
Rinse under cold water, then submerge and squeeze it several times to pump out any remaining blood.
2. Trim the Heart
Using a sharp 6-inch knife, carefully trim excess fat from the main arteries of the heart.
3. Loosen the Top of the Heart
Cut off excess fat and tissue that remains from field dressing to open and loosen the top part of the heart.
4. Locate the Arteries
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