You could always save the blood and bottle it after taking a nice warm gulp after the kill.... Why not??
Dad loves pickled deer heart...
As far as raw deer or beef meat, I'd have to pass, besides it would probably make you sick to your stomach since most peoples digestive system aren't used to it eating meat like that. I like medium rare, but still bleeding isn't me...
On certain choice cuts of meat I can even handle Pittsburgh Rare but eating it completely raw would be rough. Besides don't they chop the hell out of tenderloin and mix it with some stuff before serving it as tartare? What your describing is more like sashimi.
With wild game I'd be hesitant to eat raw meat due to possible parasites. I've never eaten any of the deer's organs or tongue. Quarters, loins and backstraps are all we usually take. Have taken some ribs and smoked them once, almost like jerky. Of the deer I've killed (which ain't but 3, anyway), they were all heart shot so nothing much left to eat there. Those .243 Core-loks do some damage! I have eaten elephant, buffalo and beef heart, and all were very good, so next deer I get I'll give it a try.
Ugh I'll eat alot of stuff but not raw venison.
I'll have to dig up the pics of my recipe for fried deer heart. Trust me....if you ever taste it, you will neck shoot every deer for the rest of your life. It is a real treat. You gotta cut the junk out of it(the heart valves, aorta, etc) but the meat is unreal.
