Paula Posted November 24, 2021 Share Posted November 24, 2021 I kept my heart, I will probably dredge it fry it. I kept the liver for the dogs. I got The tenderloins and back straps and the rest I got grind and I'm giving it to my friend that lost her job and then someone else that needs it. 3 Quote Link to comment Share on other sites More sharing options...
wolc123 Posted November 24, 2021 Share Posted November 24, 2021 47 minutes ago, Moho81 said: 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. I tried that, but I had to manually drag that one down from near the top of an Adirondack mountain ridge. Considerable twisting and rolling of the carcass was involved, resulting in the loss of the heart and liver. The doe had to have been at least 3.5 years old, so they probably would have been tough anyhow, based on how chewy a tenderloin was for breakfast the next morning. I retraced my drag path several times looking for them, but it was about half a mile of mostly wet brown leaves, so no luck finding them. It wouldn’t have been a problem at home in wny, where I can usually drive a tractor or side by side right up to where I gut them. 1 Quote Link to comment Share on other sites More sharing options...
Steuben Jerry Posted November 30, 2021 Share Posted November 30, 2021 On 11/23/2021 at 10:35 PM, Steuben Jerry said: 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. Update, I gave it most of a week. Freakin delicious! I’ll do this every year. 4 Quote Link to comment Share on other sites More sharing options...
Enigma Posted November 30, 2021 Share Posted November 30, 2021 Cut heart into 3 or 4 pieces and clean thoroughly. In a saucepan cover heart with water, add one beef bouillon cube and parboil until tender. Remove heart, saving the broth. Chill both overnight. Next day strain broth with a fine strainer to remove fat. Layer sliced heart and thin sliced raw onions in a jar. Add 1/4 tsp basil on top. Add equal parts broth and white vinegar to the jar to cover contents. Refrigerate and enjoy in 2 - 3 days. Simple and delicious. 3 Quote Link to comment Share on other sites More sharing options...
Fletch Posted December 15, 2021 Share Posted December 15, 2021 So I came into 10 deer hearts, don’t ask I’m not telling lol. I am going to be pickling at least half. These are all good sized adults. what should I expect to get, a pint per heart? any extra tips. I am going to use Wolc’s Moms recipe with onion added I think. This needs to be super as some is going to the source and if it is a hit maybe the source continues which would be stellar!How do I get ahold of Mike to trim the hearts as it specifies in the recipe?Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
New York Hillbilly Posted December 15, 2021 Share Posted December 15, 2021 (edited) 16 minutes ago, Fletch said: So I came into 10 deer hearts, don’t ask I’m not telling lol. I am going to be pickling at least half. These are all good sized adults. what should I expect to get, a pint per heart? any extra tips. I am going to use Wolc’s Moms recipe with onion added I think. This needs to be super as some is going to the source and if it is a hit maybe the source continues which would be stellar! How do I get ahold of Mike to trim the hearts as it specifies in the recipe? Sent from my iPhone using Tapatalk I'm jealous! I made pickled heart this year and LOVE it! Grew up eating pickled beef and lamb tongue but never had heart pickled. I'm hooked! Edited December 15, 2021 by New York Hillbilly 1 Quote Link to comment Share on other sites More sharing options...
Fletch Posted December 17, 2021 Share Posted December 17, 2021 Well 3 pints packed. We will see!Sent from my iPhone using Tapatalk 5 Quote Link to comment Share on other sites More sharing options...
PraiseDiana Posted December 17, 2021 Share Posted December 17, 2021 I was ready to try the heart this year but in my excitement I left it in the gut pile Quote Link to comment Share on other sites More sharing options...
wolc123 Posted December 25, 2021 Share Posted December 25, 2021 On 12/16/2021 at 8:12 PM, Fletch said: Well 3 pints packed. We will see! Sent from my iPhone using Tapatalk How did those turn out ? I hope to get one or two more added to the Valentine’s day pot over the next 7 days. Quote Link to comment Share on other sites More sharing options...
Fletch Posted December 26, 2021 Share Posted December 26, 2021 It was pretty good but I would use less sugar if I did again. We still like fried the best but a nice second option. Sent from my iPhone using Tapatalk Quote Link to comment Share on other sites More sharing options...
mlammerhirt Posted December 31, 2021 Share Posted December 31, 2021 @wolc......do you boil the heart for around an hr. Befpre pickeling? My buddy shot a nice buck last night so I saved the heart from the yote pile. Sent from my SM-A716V using Tapatalk Quote Link to comment Share on other sites More sharing options...
wolc123 Posted December 31, 2021 Share Posted December 31, 2021 4 minutes ago, mlammerhirt said: @wolc......do you boil the heart for around an hr. Befpre pickeling? My buddy shot a nice buck last night so I saved the heart from the yote pile. Sent from my SM-A716V using Tapatalk It looks like it was about an hour and 15 minutes per a recent note that my wife must have added (see hand written recipe card on prior page). I have (3) deer hearts in the freezer now and will keep trying for another, until 20 minutes past sunset tomorrow. I also have a couple of beef tongues in the freezer that will go in the kettle. Quote Link to comment Share on other sites More sharing options...
mlammerhirt Posted January 2, 2022 Share Posted January 2, 2022 Ready to pickel tomorrow.....need to pick up the pickeling spice mix in the monring.Sent from my SM-A716V using Tapatalk Quote Link to comment Share on other sites More sharing options...
wolc123 Posted January 2, 2022 Share Posted January 2, 2022 I secured a 4th deer heart tonight, so my wife should be good to go on Valentine’s Day. 1 Quote Link to comment Share on other sites More sharing options...
suburbanfarmer Posted January 2, 2022 Share Posted January 2, 2022 2 hours ago, wolc123 said: I secured a 4th deer heart tonight, so my wife should be good to go on Valentine’s Day. God willing, in 2022 I can save 10 deer heart for you between my friends and family hunts. Quote Link to comment Share on other sites More sharing options...
wolc123 Posted January 2, 2022 Share Posted January 2, 2022 (edited) 3 hours ago, suburbanfarmer said: God willing, in 2022 I can save 10 deer heart for you between my friends and family hunts. Thanks, I appreciate your kind offer, but my wife usually has plenty, with 3 or four a year. Unlike my grandmother and mother, my wife does the job of preparing them somewhat reluctantly, and is a little grossed out by it (especially the slicing up part and the skinning of the tongues). The beef tongues are actually my favorites, but they seem to gross her out more than the deer hearts. The Valentine’s Day cooking date works out well for our annual President’s day weekend ice fishing trip, up to her parent’s place, in the Adirondacks. Her folks think the tongue is gross, so she keeps the hearts separate for them (they really like that). Most of what I end up eating is the beef tongue (deer tongues are too small to mess with). We raised beef cattle when I was a kid, and the pickled hearts and tongues that my grandma and mom made were some of my fondest childhood memories. From the time I started eating solid food, the pickled tongue has been my favorite. It’s funny you mention saving around 10. One of my best friends, at my first job, after I graduated college, would save about that many for me every year. He and his friends hunted deer with big drives down in the southern tier, where he had a camp. My mom never minded making that many for me. Edited January 2, 2022 by wolc123 Quote Link to comment Share on other sites More sharing options...
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