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Venison Heart


Team Hoyt
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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.

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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. 

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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.

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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?? 

 

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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.  

 

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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?

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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.

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Edited by wolc123
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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.
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Awesome Wolc…I am a sucker for hand written recipes!


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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!

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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.

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Edited by Steuben Jerry
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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. 

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