Venison Heart

[Team Hoyt]

Never have a saved the heart or ate any of it. Thinking of pickling the heart from my buck. Whats everyone's suggestions or recipes thanks

[Swamp_bucks]

I don't know recipes but if you making pickled heart I will gladly taste test it for you. Lol

[johnplav]

I’ve got a couple fresh hearts I could pickle…  I’m following this.  @wolc123?? 

[wolc123]

My wife pickled them for me every Valentines day.  She boils them, then slices them and pours hot brine over them.  The brine is basically vinegar, water, sugar, and mixed pickling spices.
 

The containers of sliced heart and brine are left in the fridge for a few days.  The longer it soaks in the brine the more it gets flavored.  It is ok to eat after a few hours, and keeps up to 3 weeks in the fridge.

 I usually adds some beef tongue (deer tongue are too small to bother with).  She usually complains a bit more about slicing up the tongues than the hearts.

I should have two deer hearts right now, but I forgot a plastic bag and lost the larger of the two.  Hopefully, I will end up with a few more deer hearts by January 1st, or she will need to use a beef heart or two.  

The hearts all taste the same when pickled, but I assume those from free ranging deer are better for my own heart.  I slightly prefer the tongue, but the rest of the family likes the heart best.  

[REDNECK4LIFE32]

I've done alot of pickled hearts same a wolc I add jalapenos and red pepper and onions and whole garlic cloves. It doesn't last long had a buddy stop over hi I and my kids are the whole jar.

[wolc123]

What my wife makes on Valentine’s Day, never makes it past Presidents’ Day weekend.  We take all we got left up to the in-laws in the Adirondacks when we go up for our annual ice fishing trip.    
 

Her parents love it and we can easily put away 5 or six deer hearts or two beef hearts and a tongue or two over that long weekend.

[crappyice]

Pickled meat is not for me so I slice, dredge in seasoned flour and fry in butter in cast iron…great flavor and not chewy like you may expect


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[BowmanMike]

cook the heart fresh. I trim the white parts and fry the heart sliced in butter and garlic. It is just a big muscle and tastes like it. I really enjoy it.

[REDNECK4LIFE32]

I like heart sliced and in a cast iron with onions butter and garlic. I know alot of people leave the organs in the woods. I take them when I kill or a buddy does liver and heart.

[wolc123]

If you are going to eat it fresh, you may want to refrigerate it a week or so first.  The liver, from a deer more than 6 months old, is a lot better if you leave it in the fridge a week before cooking.  I would think that a heart would be also.  That allows the rigor mortis to break down, making it much more tender.  

[518BowSlayer]

Not of fan of pickled anything myself. I've made deer heart tacos, cheesesteaks, and stir fry but honestly my favorite is just slicing it at the seam and rolling it out flat and throwing it on the grill like a steak. Top with onions and garlic, maybe some mushrooms or peppers, and it's one of my favorite pieces of meat on the animal

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[mowin]

I just can't bring myself to try it. Something about it just doesn't sound appealing. My dad used to fry it up with butter, and onions. 

[Otto]

10 hours ago, wolc123 said:

If you are going to eat it fresh, you may want to refrigerate it a week or so first.  The liver, from a deer more than 6 months old, is a lot better if you leave it in the fridge a week before cooking.  I would think that a heart would be also.  That allows the rigor mortis to break down, making it much more tender.  

I’ve never waited a week to eat the heart, a day at the most.  It is always very very tender. Pan fried with butter and onions is my go to.  Maybe soak it in soy sauce, Worcester, and teriyaki sauce for 30 minutes before cooking.  

[Trial153]

Dredge in flour with salt and pepper and cayenne pepper, fry it butter and eat it rare.

[The_Real_TCIII]

I guess Id have to ask the local coyotes how they prepare it, along with the liver and BALLS

[PraiseDiana]

13 hours ago, crappyice said:

Pickled meat is not for me so I slice, dredge in seasoned flour and fry in butter in cast iron…great flavor and not chewy like you may expect


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I always expected the heart would be tough as old boots - I'll have to give it a try!

 

[crappyice]

I always expected the heart would be tough as old boots - I'll have to give it a try!
 

My initial thought too until I tried it…I describe it as the flavor of the backstrap with a slightly different ”chew” - not chewy or tough..just different which it should be.
I hate when people tell me as a compliment that my “venison tastes just like veal”
If I wanted veal flavor, I would buy veal!!!


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[wolc123]

I have never tried non pickled heart.  Might have to this year. I think I have 3 beef hearts in the freezer now so I will let my wife pickle those instead next Valentine’s Day.

[Otto]

I saw this in Outdoor News a few weeks ago and cut it out.  I do want to try it this year. 

[crappyice]

I saw this in Outdoor News a few weeks ago and cut it out.  I do want to try it this year. 

Outdoor News is like the ads that pop up…if we talk about it, they will write about it!!!
Careful what you say/search?!?


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[grampy]

I've always left the deer heart in the woods. I don't even particularly like pickles. So that doesn't sway me. But the rolled in seasoned flour, and cooked in butter with onions does.

Will be taking the next deer heart home with me to try!

[Daveboone]

Every one in my family loves pickled venison heart. Slice it thin and slow simmer it in a mix of vinegar and water, some pickling spices. I forget the exact proportions, but easy to look up a recipe. We just cold pack it and eat it up.

I want to try some of the sear fried recipes for it.

[Robhuntandfish]

https://www.themeateater.com/cook/recipes/michigan-style-fried-that-is-hunters-heart-recipe

throw a couple of eggs over easy with this and its the best camp breakfast

Edited November 15, 2021 by Robhuntandfish

[airedale]

I love heart, chicken hearts, beef, Deer you name it, liver not as much but I will eat it as long as it is not over cooked.

I did up the heart and liver rare on the Deer I got this morning and just got done gorging on it, just fried up in butter with onions and used some gourmet hamburger seasoning and it was pretty darn good.

Lost a little bit of the heart because of the bullet hit.

Al

[Otto]

3 hours ago, crappyice said:

Outdoor News is like the ads that pop up…if we talk about it, they will write about it!!!
Careful what you say/search?!?


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I am feeling left out because I never see any ads - appropriate or inappropriate - when I am on this site.