Venison heart

[Dom]

Does anyone have a recipe for venison heart spread or know how to make it?I was talking to a buddy of mine and he said his parents used to make it but he is not sure how they made it

[Hock3y24]

I'd like to try it this year also. Never have had it.

[Deerthug]

My mother in law takes the heart and slices it open, cleans it and fries it up in olive oil with onions and semi hot peppers. Salt and pepper to taste. Comes out delicious!

[philoshop]

Like a pate' spread? I don't know how to make it but I can find out. Finely ground meat and something...? My dear old Mom will know.

[2012_taco]

I've never tried it but here is something i found on the net.....http://merrilyaswego.blogspot.com/2012/10/venison-heart-sandwich-spread-recipe.html

[genesee_mohican]

I slice up, boil and pickle mine.

[gfdeputy2]

I slice it fry it with butter, Garlic, salt & pepper

[bowaholic]

Just cooked mine last night.  Boil it in water, two beef boulion cubes, chop garlic cloves, chop onions, cover water in crushed red pepper and boil on low for an hour and  a half. Brought it to work for lunch today haha

[sits in trees]

Low in slow in tomatoe based sauce for a long time.

[Culvercreek hunt club]

I do mine two ways. both are cut up the same way.

 

open it up and remove all the small white filaments. not sure exactly what they are (tendon or muscle) then slice it just like you would slice a green bell pepper. I slice mine about 1/4-3/8" thick.

 

If I pickle I normally clean them but don't slice them and place in the freezer. I wait until I get a half dozen or so and then pickle them. In  a quart canning jar I place the boiled heart slices(do not over cook, just a whisker pink in the center). I fill 2/3 with white vinegar, 3/4 cup of Balsamic vinegar. 12peppercorns, 8-10 whole cloves of garlic. healthy does of ground black pepper. tablespoon of onion powder and two bay leaves. op off with cold water and place in the fridge. shake up a couple times a week to mix the spices that settle. leave at least a month. then I eat it plain or makes a great sandwich on fresh Italian bread with butter and spicy mustard.

 

If I cook one to just eat, it is cleaned and cut the same way as above and fried in butter and garlic. salt and pepper and mmmmmmmmmmmmmm

 

 

Edited September 29, 2014 by Culvercreek hunt club

[blackradio]

I sliced it into this pieces and dipped it in eggs, flour and habanero powder and cooked it in a little olive oil. The texture is a but odd but it was good.

[philoshop]

I asked my Mom and my Aunt, both old-school Italian cooks with well over 100 years of experience between them. Their response was basically, "You don't try to make pate' out of a muscle...cooking it until it reaches the right consistency will ruin it and you won't end up with pate'..."

I got an earful from both!!!

A pate'/spread is made with liver because it can be lightly boiled and then mashed into a paste. Add S&P to taste and whatever other spices you like and get out the crackers.

 

I suppose you could grind the heart with a bologna or hotdog setup but it's so tasty in the other ways mentioned above, or even just sliced on a stick over a campfire.

[Fletch]

Never had a heart make it past the frying pan!! YUM

 

I'll take that back I did pickle on once oh my god it was awful!!

[WNYBuckHunter]

I either pickle mine like Culver described (freakin awesome BTW), or I slice the heart up the same way, like a pepper, and cook in a pan along with onions, peppers and my homemade fajita seasoning, and eat it on tortillas with a jalapeno sauce. Mmmmmmmmmm cant wait to shoot one......

[skeets716]

My first experience with Deer Heart was less than an hour after the Buck had been shot.  Straight to the cast iron skillet with butter, S&P and Garlic.  Freakin Delicious.  I have pickled it as well, tastes great as a sandwich in camp.

[NFA-ADK]

Fry it with onions, garlic and any other spices you like, really good!  Cut into slivers and eat up!  OK now I'm HUNGRY!

[BKhunter]

Had it for the first time two years ago. Any heart that isn't blown apart gets brought back to camp. Can't wait to try the fajita idea.

[DirtTime]

Slice, pan fry same as everone else. Garlic, onion, pepper, and just a pinch of peperika for a smokey flavor. Or, over a fire.

[crappyice]

I love FRESH fried heart - light dust of flour and fried in butter. So pissed off at myself- I left the heart neatly placed next to the deer I harvested this past Sunday evening. It was getting late and I was rushing a bit and left the heart! Damnit! Guess I need to get another one!

[Elmo]

Cut them into strips.  Sprinkle some black pepper.  Cover them lightly with flour.  Pan fry over medium heat for just a few minutes.  I never measure the time.  I test them by feeling how firm they are to know when they're done.

[fasteddie]

I have never tried eating the heart . If someone prepared it and I didn't know what it was , it would probably be okay .

[DirtTime]

I have never tried eating the heart . If someone prepared it and I didn't know what it was , it would probably be okay .

 

Never? My first deer kill, the dude teaching me said it was a right of passage. No, he didn't make me drink the blood, or eat the heart raw, but my sister fried it up with as said, black pepper, onions, and fresh garlic. I still smell it to this day, almost 30 years ago.

Man, my mouth is watering now..............

[BizCT]

I take a pic of it if it has a hole through it. Regardless I leave it for the birds or predators

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[DirtTime]

Your missing out on a good cut of deer.

[fasteddie]

I prefer Humming Bird tongues over Deer Heart !