Deer heart

[WINDTALKER]

Anyone got a good receipe for deer heart? Did a search here and did'nt find much. Thanks for your time

[Al Dente]

I trim it well of all gristle, cut into strips and soak in milk.  After, I dredge in seasoned flour and fry, or you can coat in breadcrumbs and fry it up.  you can also grind it, add it to sausgae, or make a pate with it.

[agross1]

The only way I have had it is pickled, I don't have the recipe but it was delicious.

[mookie]

Al Dente is right just don't over cook it.

[WINDTALKER]

I read some where once about stuffed heart? I can't remember if it was in Trad archer or Primitive archer and I cant seem to find it. I think fried would be very similar to chiken hearts and gizzards ,yes no?

[kuch]

I have eaten quite a bit of heart. must clean the valves out and"gristle". I personally like it fried like AL dente and it cooks fast. My grandmother made a dish : white rice with carrots and celery then brown the heart chunks  add them to the rice a finish cooking ,,makes a "stew"  also very good. I think stuffing the heart would be fine but i would worry about overcooking then you have a stuffed "super-ball" . i like heart better than liver.  i usually cook the heart and inner loin right after the kill or soak overnight.

[Horney Toad]

It is really my favorite part of the deer. I have always just cut into flat pieces, dip in flour, and slowly pan fried. Add a little salt and pepper.

[Al Dente]

I've been interested in trying stuffed heart, but I think it would tough to be able to eliminate all of the gristle inside of it.  Then I worry about how tough it will be after roasting it.  I'd hate to waste it and be pleased.  If someone has a time tested recipe I'd give it a whirl, but until then, I'll just keep frying it.

[PP]

I tried heart cut into small pieces and sauteed in olive oil with fresh chopped garlic , peppercorn , and a little hot sauce. Quick and easy way to cook backstrap also. Turned our good, but i think i'll try it pan fried next time.  Heart is a tasty often overlooked part of the deer.

[frank bullitt]

My Father always pressured cooked Beef heart when we butchered! Let cool and trim.

Makes great sandwiches!

[Buckskin57]

boiled in water with sliced onion / cool ,slice thin for sandwich.

[Dave Bulla]

If you already did a search here, you might have seen how I do mine.  If not, here it is again...

I like heart best pickled. I trim it up, boil it in a small pot with just enough water to cover it. I add some celery, onion, salt and pepper and cook for about 3 to 4 hours keeping an eye on the water level so it doesn't drop. It'll never get "tender" but after the allotted time take it out and let cool. Slice about 1/2" thick slices. As you expose all the chambers, trim off anything that looks inedible.

Next, put a good thick slice of onion in the bottom of a pint mason jar along with some hot peppers of your choice (decide how much you think you'll need then about double it) and a pinch of oregano, some salt and pepper. Stack the slices in the jar and pour broth in to fill half way. Top off with cider vinegar. Put one more slice of onion on top. You can also add a little garlic of you want.

Put the lid on and stick it in the fridge for a good week. Try not to sample it too soon or you'll end up with it about gone by the time it's just getting good.

For me, I like a lot of good hot pepper in it so it comes out a bit like hot bologna.

p.s.

The broth will have a supper rich "beefy" flavor. It makes a great soup stock so use it or freeze it for later. Just pour through one of them wire basket strainers to get the chunks of cooked celery and stuff out of it first.

--------------------
Dave

[Sheepshooter]

My mom used to make it stuffed and it is the only way I like it. I don't have the recipe but maybe I'll ask her today and post later.

[Sheepshooter]

Talked to my mom yesterday. She said that you could stuff it whole or cut the heart so that you get one flat piece and then put your favorite stuffing on it and roll it up securing it with some type of skewer. My mom prefers the rolled method. There are some stringy pieces in the heart that need to be removed before stuffing. Once you have it secured roll it in flour and brown it in a fry pan. Put it in a roasting pan and add a little liquid in the bottom, cover and roast at 350 for 1 1/2-2 hours. She said that there are lots of recipes for stuffing and she just uses the same one as she uses for turkey.

Hope this helps.

[Al Dente]

Thanks, now I just need a heart!!!!

[KSCATTRAPR]

I like to boil it with some swamp fire. Let it cool then refridgerate it. I then cut it into strips and put it on a sandwich with mustard and cheese.

[amicus]

I just had some the other day. I cut mine into strips took off all the white stringy stuff and fat. Fried in a pan with some onions and garlic and served with some brown rice. It was very good.

Gilbert

[Thunderhorn25]

I love heart of any animal. For big game hearts I trim all the white stiff off and soak in salt water for a night. Then I put some liquid in a pot, could use wine, beer apple cider, bullion etc. and roast on 375...don't overcook it you want it medium rare, tender. They ways I liketo eat it are sliced when out of the oven with mashed potatoes and gravy and some other veggies and a glass of red wine. Put gravy on the heart too, it'll be like roast beef. Then next way and maybe my favorite is the leftover, after cooled is to make heart sandwhiches. Slice heart thin and layer nicely on an oinio bun or beer bread, cheese, lettuce tomato, mayo, mustard or my favorite, raspberry honey mustard...just right for after a long moring hunt

[Llamma1]

I like to trim all the white stuff off.Then I soak it in salt water over night.Then I grill it on low with salt pepper and garlic to a nice medium rare,don't want to over cook it in my opinion that ruins the heart.Cook just like you would a tri tip roast.Pull let sit for 15-20 minutes cut into strips and serve with favorite sides.One of my favorites.Works good with all large game.

[bucksbuouy]

my local game commission advises against eating deer heart and liver because of heart worms or mercury or something. I do eat beef heart, spanish style ceviche. Un cooked, just marinaded in lemon juice, tossed with salad and cheese