Something that I do to beef heart and have done to pork heart, and wouldn't hesitate to try with that incredible looking deer heart is...cut it into cubes, about a square inch, wasting none of it. Put it into cold water just a little higher than it and boil it until tender (about an hour). Skim off the foam throughout the boiling (probably just once), and when it done, mix two or four cans of cream of mushroom soup in the water with the heart, along with more cooked mushrooms if you like them like I do. Thats your sauce. Put it over cooked rice. That's some great stuff. Just did three beef hearts like that a month ago, got six more in the freezer waiting. I'm no liver fan, but that's me.
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Today's Featured Article - Hydraulics - Cylinder Anatomy - by Curtis von Fange. Let’s make one more addition to our series on hydraulics. I’ve noticed a few questions in the comment section that could pertain to hydraulic cylinders so I thought we could take a short look at this real workhorse of the circuit. Cylinders are the reason for the hydraulic circuit. They take the fluid power delivered from the pump and magically change it into mechanical power. There are many types of cylinders that one might run across on a farm scenario. Each one could take a chapter in
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