deer heart

[NKFD13]

what is a good way to cook deer heart? My dad shot a buck today and gave me the heart but I have never cooked one before so any help would be great.:)

[Azzy]

I'd eat the liver before the heart.

Remember....the heart is a muscle.

[NKFD13]

I'd eat the liver before the heart.

Remember....the heart is a muscle.


well I'm not to keen on liver so the heart will have to do this time :D

[Azzy]

well I'm not to keen on liver so the heart will have to do this time :D

There's TONS of recipes for the organs. I bet if you Google it, you'll find something that will tantalize your taste buds.

Me? I'll stick to the meat. :D

[NKFD13]

I'd eat the liver before the heart.

Remember....the heart is a muscle.

There's TONS of recipes for the organs. I bet if you Google it, you'll find something that will tantalize your taste buds.

Me? I'll stick to the meat. :D

Thanks Azzy, should have done that first off :)

[Azzy]

Thanks Azzy, should have done that first off :)

I bet someone will chime in with a favorite recipe they use.

[OHBOW76]

My grandfather used to make heart and liver two ways....

First he would soak both organs fairly well.

Anyway he would stuff the heart with a mixture of wild rice and the chopped up deer liver and bake/broil it (not sure of the exact recipe)

He would make a thick spagehetti sauce made with finely chopped and sauteed heart/liver with plently of onions/garlic, red pepper, and wild mushrooms. He would make it thick and was good enough to just eat with a good loaf of crusty italian bread. Hope this helps.

[Gern186]

Soak it in a light saltwater solution for a day or so. Rinse it off and slice it in 1/2" thick pieces. Roll it in flour and fry it in butter, tastes very good.

[deerhunter_matt]

Soak it in a light saltwater solution for a day or so. Rinse it off and slice it in 1/2" thick pieces. Roll it in flour and fry it in butter, tastes very good.

Same recipe, different twist, use milk instead of saltwater.

[uglykat26]

Same recipe, different twist, use milk instead of saltwater.
mmmmmmmmmmmmmmmm venison liver ...............milk does work better it draws out more of the blood

[OHBOW76]

And with blood comes the IRON.


Milk or buttermilk???

[badger]

Same recipe, different twist, use milk instead of saltwater.

That's what we do also!

[Little Bruiser]

I usually cook up the heart that night. Its tradition: heart, backstraps and beers! I rinse it off, cut it up in chunks and then cook it up with some butter, salt and pepper, onions, mushrooms and chunks of apple! Its delicious!!! Dont cook it too long though or else it will get very tough and chewy. Make sure its still pink in the middle. Maybe 6-8 minutes! Try it, you'll love it!

[ohioduckhunter2000]

ive never got a chance to eat it all my deers hearts where shot in half ha ha ha

[Stonewall]

I'd eat the liver before the heart.

Remember....the heart is a muscle.


ALL THE "MEAT" IS A MUSCLE....JUST FYI

[Azzy]

ALL THE "MEAT" IS A MUSCLE....JUST FYI

Your saying that that tasty backstrap we all love is a muscle? Please explain?

[CritterGitter]

Ummmmm........yeah. Stonewall is correct. The caps aren't necesary though. All meat is muscle tissue.

I won't eat heart or liver. Just not my thing.

[deerfire]

I'll eat anything that won't eat me first. You could take the heart, lungs, and liver, boil them until done, grind them up with onions, suet and spices and stuff into some stomach lining for some Haggis. If it was good enough for Sir William Wallace, it's good enough for me:)

[gunrac]

Guess I don't understand. Why would you want to extract all the blood out of the meat you intend to eat? Milk is for strong tastin fish. I've never noticed a strong taste in any heart I ever eat.

Just rinse off an pop the clot's out. That's all you need to do.

I slice mine into 1/4" or thinner slices. The thinner the better, cutting from end to end. Cut away all your lining ,inside an out. Marinate in Italian dressing overnite, in frig. Add any seasonings or veggies you prefer.
The dressing an a few cooked onion's do it for me, with a little salt an or pepper garlic. Quick fry in butter. Use bread, either do open face or just make a sandwich. :biggrin:

[NKFD13]

cooked it up sunday for lunch and it was pretty good, even got my two girls to try some. :)

[GARY S]

We always pickle the heart
2 part vinegar
1 part water
2tbs pickling spice
onions

slice and clean the heart
cook the heart(s) in salted boiling water
boil rest of ingredients and pour over meat
let cool in jars
refrigerate

[mikezulu1]

boil it until well done then let it cool for a little while get a sharp knife i use an electric one. and cut it exremely thin. put it in between two slices of bread with some mustard. its a more gamey version of roast beef.

[So. Ohio Outfitters]

ALL THE "MEAT" IS A MUSCLE....JUST FYI

That's correct......the backstraps are the linear back muscles of the deer that helps it to move. Some muzzles are used more than others.....the heart being used more than any muscle in the body. It would be a little more chewy than say the backstrapes...the backstraps even though being a muscle aren't used quite as much and are therefore more tender