Deer Heart

[cdmckane]

So, after my wife shot a nice young doe today, I had the pleasure of field dressing it.  I called my brother-in-law, who loves deer heart to see if he wanted the heart.  He did.  However, his daughter is running a fever and he won't be able to get here in a few days to get it.  I've never cooked it, but I have it sitting in a ziplock bag in my fridge, so I may as well cook it up.  I need recipies.

[Paula]

I soak mine in salted water for awhile. I also make sure there are no blood clots in valves. I took a heart out tonight for tomorrow. I plan on breading and frying. I have don't fajita with them. Onion and gravy. Mmm

[Hock3y24]

What Paula said, make sure you soak it and get

Blood clots out

[Otto]

I marinated it for a couple of hours in soy sauce, worchester, olive oil, and some seasonings. Then I grilled it with sliced onions and butter. Don't overcook it, medium rare at the most!

It was quite good!

Edited December 8, 2015 by Otto

[Jeremy K]

My dad hits it with some garlic salt and maybe some montreal steak seasoning after he slices it and pan fries the slices ,he  just trims out what he doesn't want while eating it.

[Pygmy]

Simple is best in my opinion....I just slice it crossways about 3/8"  thick, dust it with flour, salt and pepper and fry it in butter over medium heat until golden brown...

[Elmo]

Simple is best in my opinion....I just slice it crossways about 3/8"  thick, dust it with flour, salt and pepper and fry it in butter over medium heat until golden brown...

 

That's exactly how I do it.

Edited December 8, 2015 by Elmo

[WNYBuckHunter]

I make fajitas with them. I slice them up thin, like you would a green pepper, just make sure to trim the fat off of the outside, and basically cut the top of it off. You will also run into little stringy tendons that you will want to slice out. I then fry it in olive oil along with garlic, peppers and onions (start those first) and season with homemade fajita seasoning (google a recipe). I serve it up on tortillas with sour cream and hot sauce.

[the blur]

How come most people leave them in the woods ?

[Pygmy]

A lot of folks are just squeamish about eating the "innards"....

[chas0218]

Cut it up into strips and trim those strands (very chewy) and any fat at the top of the heart. Run under cold water after you're done trimming rinse out any and all clotted blood then throw into a frying pan in strips with minced garlic, butter, salt and pepper. Make sure you leave a slight red tint in the meat or else it will be dry. Cook on a low setting it cooks fast. If you want you can cut into cubes and fry that way too. Very good with eggs and runny yolks in the A.M.

 

It is hands down best part of any deer.

[Uncle Nicky]

How come most people leave them in the woods ?

 

I take them, but I feed them to the dogs. They taste OK, but a litlle bloody for me. Of course, just one man's opinion.

[cdmckane]

Well, I cooked it up in fajitas tonight. I can't say it's bad but the texture is a bit off for me. Wife and daughter tried a bite but wouldn't take anymore. I guess it's going to stay in the gut pile from now on. The yotes will enjoy it.

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[Dom]

This is how I make mine.Venison heart spread served on wheat toast.1DeerHeart 2-3 oz creamcheese softened 1tsp prepared mustard 1 T salsa (or ketchup)1tsp garlicpowder 1 tsp dried minced onion 1tsp pepper 1/2tsp salt.Thoroughly rinse heat place in a pot with enough water to cover bring to a boil reduce heat and simmer 1-1/2 hours.let cool slice/cut all fat and hard tissue away.Next place in food processor and blen to the consistancy of bread crums add cream cheese and other spices and blend them together.Time to eat enjoy.

[WNYBuckHunter]

Well, I cooked it up in fajitas tonight. I can't say it's bad but the texture is a bit off for me. Wife and daughter tried a bite but wouldn't take anymore. I guess it's going to stay in the gut pile from now on. The yotes will enjoy it.

Sent from my SAMSUNG-SGH-I537 using Tapatalk

 

Yes, the texture is different than other cuts of meat. Some people like it others dont. My family loves it. Kids eat it up like candy when I make it. I usually take the hearts from deer that the other guys I hunt with dont want. I keep quart freezer bags in the truck just for that reason.

[dbHunterNY]

yea it doesn't have a grain to the meat really like the rest of deer.  don't need to soak it really but submerge it in cold water.  while under, use your fingers to get into the chambers to rinse it out well and "pump" it by squeezing.  butterfly it open and separate the sections.  as you open it up cut away the white hard pericardial fat and inside connective tissue.  some will be thicker and others a little thinner.  I dry rub the thinner ones, let them stand in a fridge for a day, and then sauté in a pan with avocado oil to medium rare.  I've breaded them with one of the favored variety of Triscuits.  the larger section can be cut more steak/medallion sized.  cook it medium at most however you want or make jerky out of it.

[DirtTime]

EVOO, garlic, onion and serve with white rice and broccoli.