Deer heart

Discussion in 'Game Processing, Recipes & Cooking' started by bbslayr, Sep 17, 2018.

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  1. bbslayr

    bbslayr Weekend Warrior

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    I love deer heart and I think its a really over looked cut of meat.

    I soak the heart in a salt water brine solution until the water stays clear, changing water every day and shaking bag up twice a day. ( takes about 4 days until water stays clear)

    Once water stays clear rinse well under sink water and start to quarter the heart. Then at this point i just cut into 1/4 inch strips by about 3 inches long. Pat dry and bread them with seasoned flour and pan fry. They are so good

    Sent from my SM-N920P using Bowhunting.com Forums mobile app
     
    bbslayr, Sep 17, 2018
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  3. Brad Kaufmann

    Brad Kaufmann Administrator

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    Hmmm, gonna have to try that this year. Typically we clean it up, slice into 1 inch sections, pan fry in butter, a little S&P and that's it. But true, definitely an overlooked meat!
     
    Brad Kaufmann, Sep 17, 2018
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  4. early in

    early in Grizzled Veteran

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    Every single time I would go hunting my Pop would say, "don't forget to save the heart". I miss him badly. Cooked properly, the heart is delicious.
     
    early in, Sep 17, 2018
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  5. marv.schmitz87

    marv.schmitz87 Weekend Warrior

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    My favorite breakfast the morning after a successful hunt.
     
    marv.schmitz87, Sep 18, 2018
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  6. Slugger

    Slugger Grizzled Veteran

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    Never tried the heart. I may give it a shot this year. What if you don't brine it in saltwater?
     
    Slugger, Sep 18, 2018
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  7. Panacea Nike

    Panacea Nike Weekend Warrior

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    It is tender and taste a lot like back strap to me when it is pan fried. I have never brined the heart myself I may give it a try this year. I usually eat it the day of the kill if I have the time. If I have people over I will mix the heart with the back strap and they never know that they were eating deer heart until I tell them.
     
    Panacea Nike, Sep 19, 2018
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  8. Sota

    Sota Legendary Woodsman

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    Do you trim it all up? Leaving nothing but muscle tissue?
     
    Sota, Sep 19, 2018
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  9. axtell343

    axtell343 Grizzled Veteran

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    If you aren't eating it straight from the carcass, your not doing it right!
     
    axtell343, Sep 19, 2018
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  10. Panacea Nike

    Panacea Nike Weekend Warrior

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    Yeah trim it up good you just want the muscle tissue.
     
    Panacea Nike, Sep 19, 2018
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  11. Sota

    Sota Legendary Woodsman

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    I trim all my venison like that no fat or silverskin, takes longer but the results are well worth it.
     
    Sota, Sep 19, 2018
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  12. Slugger

    Slugger Grizzled Veteran

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    Yes was curious about the brine vs no brine.
     
    Slugger, Sep 19, 2018
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  13. heartstopper

    heartstopper Die Hard Bowhunter

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    I cook it in a cast iron skillet with some bacon and I have to fight off my six year old son. Would say it’s the second best part of the deer.
     
    heartstopper, Sep 19, 2018
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  14. trial153

    trial153 Grizzled Veteran

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    I dont soak or brine it. I core it like a pepper then slice it and lightly fry it...salt and peper on it after. If you have rendered bear fat to fry it in so much the better. I save the heart from pretty much any animal I kill that I am not packing out gutless.
     
    trial153, Sep 20, 2018
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  15. Frankiecruzer

    Frankiecruzer Weekend Warrior

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    I’m going to try it pan fried on the next deer I harvest. Shh don’t tell my kids, lol


    Sent from my iPhone using Tapatalk
     
    Frankiecruzer, Sep 20, 2018
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  16. bowhunt4abuck

    bowhunt4abuck Die Hard Bowhunter

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    bowhunt4abuck, Sep 21, 2018
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  17. Slugger

    Slugger Grizzled Veteran

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    I had to youtube some videos. Helped me understand the full process a little better.
     
    Slugger, Sep 21, 2018
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  18. EvoldedWhitetailSolutions

    EvoldedWhitetailSolutions Weekend Warrior

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    Pickeled heart is amazing, cooked either way its good
     
    EvoldedWhitetailSolutions, Sep 23, 2018
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  19. Okiebob

    Okiebob Grizzled Veteran

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    I soak heart in water for a day or two and change it out a couple times. After cleaning it, I slice it into half inch by one inch strips, lightly dredge it in seasoned flour and fry it until it's almost done. Then I add some caramelized onions, beef stock and Knorr Demi-glace(the dry mix) to thicken it up and make a nice sauce. Pour it over boiled potatoes or spaetzle.
     
    Okiebob, Sep 26, 2018
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  20. Slugger

    Slugger Grizzled Veteran

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    Slugger, Oct 5, 2018
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  21. bowhunt4abuck

    bowhunt4abuck Die Hard Bowhunter

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    59233819670__1E168025-1009-4A1C-82E6-667AC26841D6.JPG
    My first try. Was delicious. Next time I’ll pry try flour or something but ill never leave em for the coyotes again.


    Sent from my iPhone using Bowhunting.com Forums
     
    bowhunt4abuck, Oct 11, 2019
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