Venison Heart

[Hock3y24]

I cut it up and fry it, or throw it in the grind pile

[YFKI1983]

I've done this a couple of times. You can do it without whiskey or substitute with wine. I enjoy the heart.

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[crappyice]

I cut it up and fry it, or throw it in the grind pile

Grind pile you say….intrigued


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[jperch]

Our dog would be very disappointed if he didn't get the heart and liver.  When I come home smelling of dead deer he knows what it means.  It supplements his regular diet for a week and he goes crazy over it.  The GF cubes it up and cooks it in a slow cooker with some beef broth.  Yes, he is spoiled but I do not consider it a waste.

[Just Lucky]

I have always pan fried in butter with salt,  pepper and garlic. A whole heart is too much for one person. My wife won't eat it, and the kids are all moved out.Last night I boiled, sliced and pickled one. Will see how it turns out. 

[Otto]

10 hours ago, YFKI1983 said:

I've done this a couple of times. You can do it without whiskey or substitute with wine. I enjoy the heart.
 

 

 

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I’ve used several of her recipes. That one looks terrific! If and when I get a deer, I am torn between pickling it or her version. 

[LET EM GROW]

Following, I tried pickled heart last year and as it was very tender and full of flavor.. IT was tough to eat for me. IDK why. Probably just the thought messing with my guts lol. But i want to try it in the cast iron instead this fall. 

[Bolt action]

I'm curious about pickled but haven't ever tried it. I found this recipe a few years back and now it's my go to. 

 

[Team Hoyt]

Just placed the heart in the brine. Directions say give it 10 days. Can't wait

[crappyice]

Saturday’s lunch snack

And there is heart in here!


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[dbHunterNY]

i've never had any thought to put heart in grind. heart is very flavorful but it's a dense meat with a tight grain unlike your typical steak cuts. i've always fried it up in a cast iron pan.  many people have a bad experience because they don't butterfly it out or trim all the tendons inside or the hard fat on the outside. heart tacos are great.

[johnplav]

I tried a batch of @wolc123’s Valentines Day special… pickled deer heart.  How long should I wait before I try it?? 

 

[wolc123]

1 minute ago, johnplav said:

I tried a batch of @wolc123’s Valentines Day special… pickled deer heart.  How long should I wait before I try it?? 

 

It depends on your taste.  If you like the way un pickled heart tastes (some folks do), then you cant eat it too quick.  It keeps for a couple weeks in the fridge, taking on more and more of the sweet “pickle” flavor.  I like it best about 24 hours after it hits the juice.  

 

[Steuben Jerry]

11 minutes ago, wolc123 said:

It depends on your taste.  If you like the way un pickled heart tastes (some folks do), then you cant eat it too quick.  It keeps for a couple weeks in the fridge, taking on more and more of the sweet “pickle” flavor.  I like it best about 24 hours after it hits the juice.  

 

I’d like to try this and still have the heart from my buck that I didn’t freeze yet. Can I ask you to either post or send me your recipe?

[johnplav]

I kinda followed this one… although I cleaned and cut the heart before boiling.  I’m sure there other recipes out their with actual measurements. 
https://www.foxvalleyfoodie.com/pickled-deer-heart/

[wolc123]

21 minutes ago, Steuben Jerry said:

I’d like to try this and still have the heart from my buck that I didn’t freeze yet. Can I ask you to either post or send me your recipe?

This was my grandmas recipe for beef heart and tongue.  I like the tongue the best from those and I may need to supplement my venison heart this year with a couple of those If I don’t end up with a few more.  I lost my doe heart and my bb is not going to cut it on its own.

Edited November 23, 2021 by wolc123

[crappyice]

This was my grandmas recipe for beef heart and tongue.  I like the tongue the best from those and I may need to supplement my venison heart this year with a couple of those I’d I don’t end up with a few more.  I lost my doe heart and my bb is not going yo cut it on its own.

Awesome Wolc…I am a sucker for hand written recipes!


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[Steuben Jerry]

51 minutes ago, wolc123 said:

This was my grandmas recipe for beef heart and tongue.  I like the tongue the best from those and I may need to supplement my venison heart this year with a couple of those If I don’t end up with a few more.  I lost my doe heart and my bb is not going to cut it on its own.

Out of likes so thank you!

[Steuben Jerry]

On 11/22/2021 at 9:35 PM, wolc123 said:

This was my grandmas recipe for beef heart and tongue.  I like the tongue the best from those and I may need to supplement my venison heart this year with a couple of those If I don’t end up with a few more.  I lost my doe heart and my bb is not going to cut it on its own.

I gave it a go, and like John, added some onion. And threw in a bay leaf for the visual. Do they add taste or are they just for decoration? I can’t taste them.

Edited November 24, 2021 by Steuben Jerry

[crappyice]

Does this count???



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[Marion]

Does this count???



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Don't quit your day job

https://www.instagram.com/thejerkman

#JerkmanCustoms
#WeDemandUnlimitedLikes

[johnplav]

10 hours ago, crappyice said:

Does this count???



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You better not pickle that heart!

[crappyice]

You better not pickle that heart!

No sir…nor will it be bacon-wrapped or smoked or stuffed….a few wellingtons for Christmas but mostly just salt pepper in caste iron for my Straps!


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[crappyice]

You better not pickle that heart!

No sir…nor will it be bacon-wrapped or smoked or stuffed….a few wellingtons for Christmas but mostly just salt pepper in caste iron for my Straps!


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[Moho81]

On 11/14/2021 at 8:40 PM, wolc123 said:

 

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.  

 

When I forget a plastic bag I just toss the heart back in the cavity where it came from. Haven't had one pop out yet during transport back to the cabin.