When u process your deer do you keep the heart an make a meal out of it? I have heard of a few who do. Also have the understanding that its actually pretty good when prepared right. So how bout it guys an gals have you ever tried it, an if so what are some good recipes an ways to cook it im thinking about slicing one up an grillin it.
Very good to eat!! I soak it in some salt water in fridge over night. Drain and rinse. Slice it, then soak in salt water until I'm ready to cook it. That can be between 2 hrs and 24 hrs. Drain, rinse, pat dry. I put a little bacon grease in skillet and cook some onions until golden brown. Throw in some garlic and the heart slices and cook for about 5 to 8 minutes. Tastes wonderful with some mashed taters
Cut it up into bite size pieces. if you have a small crockpot then add cream and butter and some of your favorite spices. Cook on low for as long as you desire. This is usually something good to try with heart for the first time, or any other crockpot recipe. The main thing with heart is it is super easy to dry out while cooking. If you grill it keep a close eye on it. to many times when I first started eating hearts and gizzards I dried them out. Once I figured out how to stop them from getting extremely dry/chewy/hard it became my favorite part of the deer/waterofowl/upland game etc.
Yep, I love the heart. The only thing that I have ever really done with it is slice it up and fry it. I eat it with some jalapenos and horseradish.
Sliced thin, flour and stir fry with onions... add gravy... serve over toast or rice. Slice thin, add peppers and onions, stir fry and make a Philly Chees Steak Sammitch. Cut into 3/4 inch cubes, soak in 1/3 part vinegar, water and sugar with onions for a couple days. Serve as a snack.
If I heart shoot one I grind it into the burger. If the heart is intact I've kept it whole, soaked it in saltwater overnight, then sliced it thin. Then I take the slices, pound them out a little thinner to tenderize it and dredge it in egg wash and then flower and fry in bacon grease. I make gravy out of the drippings and serve alongside mashed taters. It's essentially chicken fried deer heart when I'm done. Absolutely delicious!!!
All I can say is wowww!!!! Stir fried it an I woulda never thought it would tasted this good I marinated in some wishbone for 24 hrs plus jalapeno an onions which set it all the way off an it was so tender it just melted in my mouth an the after taste is still there I am very pleased. I will never toss another heart again I usually cook them an give them to the dogs but never again lol we will fight over that heart
I must have eaten a thousand pickled deer-heart sandwiches as a kid at my gramp's house. Now you got my mouth waterin' Jeffrey. That skillet looks absolutely delicious
I've never kept one. I always forget about it when I'm field dressing the deer. I would like to try it though.
