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
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!
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.
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.
I trim all my venison like that no fat or silverskin, takes longer but the results are well worth it.
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.
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.
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
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.
First go at it. Overcooked it cause it was a little chewy. Taste just like a fillet mignon. Sent from my SM-G920P using Bowhunting.com Forums mobile app
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