2012_taco

deer heart

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I'm sure there is a post in here somewhere but I'll just ask.. Does anyone have a favorite recipe for preparing a deer heart? My sil used to do a stir fry with the heart, but she's no  longer in the picture. I have one in the freezer from last year and I saved the heart from my buddies buck the other day. I'm looking for something good and simple, I'm not a gourmet chef by any means.  Thanks.


Hunt when I can.. ;)

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I have no real recipe but grab a cast iron frying pan, a little olive oil, fresh garlic (2-3 cloves) and a sprinkle of rosemary. Pan fry on high heat for a short time. You want it to be rare.

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stir fry is my personal fav over rice or noodles but ive stuffed them whole with onions, peppers, mushrooms and cheese which came out pretty good. also cut it super thin and made philly cheese steaks

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Mix equal parts soy sauce, olive oil, worchester sauce, add some heat if you like - either Tabasco, red pepper flakes, cayenne pepper. Or other flavors like teriyaki.

  Marinate the deer (sliced into one inch pieces) heart in this mix for 30-60 minutes.   Sautée some onions until they start to brown on the edges, add the deer heart to the pan and cook until just past rare.  Do not go past medium.  

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I have sliced thin and made fajitas, I have also cut in chunks and breaded and fried. Cut in strips with a couple onions made gravy and had with potato or egg noodles. 

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Out of all the ways I have tried them the family and I prefer just sliced 1/4 thick and fried medium rare. I use just butter and garlic.

Edited by Fletch
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13 hours ago, TACC said:

I prefer to pickle mine, once I get 4 of them to do it.

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My wife makes them for me every Valentine's day.   She uses my grandma's old recipe that she used for beef hearts and tongues.  I always liked the beef tongues better than the hearts.  A friend, who recently butchered some steers, just dropped off a couple that we can mix in with the deer hearts next time.   Deer tongues are too small to mess around with, but moose tongue is as good as any wild game gets.        

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I've never tried deer heart before. But after reading this, I may just use a recipe from here, and give it a go? I will have to shoot a deer first. Never a guarantee around here! But I usually do just enough to get it done.

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Super fresh, opened-up with arteries trimmed, sliced, slow cooked with tons of butter. Butter &/or bacon makes everything edible, right? I've even eaten fresh venison liver prep'ed the same way and I normally hate liver.

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Best way to eat heart is to chop it fine or use the corse plate on a grinder. Mix with mayo mustard, salt pepper, onion, garlic, hot sauce, and capers and eat raw maybe on toast or with potato chips


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Yikes chef...that sounds hard core and yet your tootsie were chilly this morning! Poor baby!!!
Im 5 minutes from Bville Field Club- next time shoot me a PM


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Yikes chef...that sounds hard core and yet your tootsie were chilly this morning! Poor baby!!!
Im 5 minutes from Bville Field Club- next time shoot me a PM


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Will do, I won’t be there for a while not much business this time of year. But in the warmer months I’m at Siwanoy at least twice a week I for sure will hit you up


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Cut it into small pieces, remove valves and fat. Salt pepper olive oil butter, fry up, ad a little fresh garlic To the pan right before finishing.

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On 10/24/2019 at 11:21 PM, nyslowhand said:

Super fresh, opened-up with arteries trimmed, sliced, slow cooked with tons of butter. Butter &/or bacon makes everything edible, right? I've even eaten fresh venison liver prep'ed the same way and I normally hate liver.

Is the texture "rubbery" when you cook it like that, or does the muscle "loosen up" once cooked long enough? I have four hearts that I am trying to figure out what do do with. One idea I have is to grind the meat and make chili, but I'm worried that they will turn into little rubber pellets.

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I have found the best way is to keep it at rare or medium rare at most.  Well done will certainly be rubbery.  My friend cut them into small pieces and quickly sautéed them with spices and served them as tacos.  They were delicious!  I would nor recommend grinding them up.

If you have 4 hearts, I have heard that pickled deer heart is delicious too.  I have not had it myself, but I am pretty sure I would like it. 

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Slice em up remove any white fatty or veiny parts. Salt and pepper in flour...butter with oil in caste iron and pan fry on both sides until medium rare.


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