Venison heart

[Hock3y24]

Wow just ate first deer heart, it's amazing! Pan fri salt pepper flour in butter/ olive oil. Disappointed I didnt figure this out till now, but without this forum I'd probably never try it.

Edited October 21, 2014 by Hock3y24

[philoshop]

First time I had it was with a couple of friends on a lunch break during a canoe hunt in 1979. Heart slices skewered on willow sticks over a campfire. We even remembered the salt & pepper, lol. We paddled back in the dark that night with three guys and two deer in a Coleman canoe showing about an inch of free-board.

[burmjohn]

I prefer Humming Bird tongues over Deer Heart !

What about buck oysters.

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[bowtech2]

I bread it and fry it up very good

[DirtTime]

What about buck oysters.

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LOL! Now that's a good one. Lamb fries on the side?

[TrophyHunter33]

I eat the heart out of every deer I kill. they are amazing I just slice them up with some salt, garlic powder, pepper, Italian seasoning, and a little butter in a pan. Then some sunday football and beer, you cant beat it!!

[Fantail]

I tried cooking deer heart, must have botched it up because it was like a rubber chicken. I'd give it another shot but maybe have somebody cook it up that knows the deal. I get the feeling though it should be fresh not frozen.

 

Now, where's that deer liver thread.

[josephmrtn]

Havnt had it yet but im pumped to try it from my first bow kill! lol hopefully ill have one within a week or two!

[BKhunter]

Should be cooked like backstrap.....medium rare....if you over cook it, it will taste like rubber.

 

+1 on the liver thread

[ants]

It is very good. Slice it thin, season with salt and pepper pan fry is butter & garlic. Like BKhunter said, don't over cook it. Cook for about 1 1/2 minutes on each side.