My neighbor gave me a deer heart from a fresh (1 hour) kill. I immediately cleaned and prepped it, halved it, and sealed each half in plastic. I cooked one half at 132F for almost 70 hours, the other at 176F for 5 hours.
You can imagine my disappointment when I opened up the 132F to discover the entire outside is dark green. To clarify, this is not a shiny oil-like rainbow kind of green you sometimes see in roast beef. It's a dull, dark green. Under that thin veneer it's a beautiful pink. It didn't smell off (though I know that's not a great indicator anyway).
I was wearing gloves when I prepped it. I cleaned it pretty well. I dunked each sealed package in boiling water for about 10 seconds. The bag stay well sealed the whole time, never floating nor taking on water. The power never went out on my circulator. I re-bagged and chilled it for now, but I'm hoping it's still safe.
Google isn't giving me very helpful info, other than this possibility (this was talking about a beef liver): "It just oxidized from all the iron in it. It's perfectly fine to eat its just from the iron."
Any insights greatly appreciated!
