cooking deer heart...need suggestions

[saskgunowner101]

Just looking for a short n sweet way to cook deer heart. What kind of prep?? It was soaked in sal####er for a day, so thaw and then what?? Is it sliced thin and fry, or sear and roast affair. Any thoughts appreciated.

 

[Northern Boater]

I slice it and cook just as I would a steak.

 

[Smokepole]

My dad would pickle heart, but he was about the only one to eat it...lol.
AFAIK, he would boil it to cook it, then slice thin and pack in a hot brine w/ onions and spices.

 

[snowshoe]

Open it up and stuff it like a chicken, then tie it up and roast it.

 

[trubluscrew]

For a fast and easy.

Slice to about 1/4" (just run the slices under cold running water to get rid of any remaining blood and dry with a paper towel), dredge in flour (seasoned with salt and pepper), and pan fry in butter.

 

[sheephunter]

For a fast and easy.

Slice to about 1/4" (just run the slices under cold running water to get rid of any remaining blood and dry with a paper towel), dredge in flour (seasoned with salt and pepper), and pan fry in butter.

and serve with eggs and toast....makes an awesome breakfast....even breakfast for dinner..

 

[Willy Tincup]

I roast them just like a small roast, Put in roasting pan with tatters, carrots, onions, some water. Enjoy!

 

[ramtuff]

For a fast and easy.

Slice to about 1/4" (just run the slices under cold running water to get rid of any remaining blood and dry with a paper towel), dredge in flour (seasoned with salt and pepper), and pan fry in butter.

Thats how I do it. My favorite is Elk heart but I never throw away a deer heart.

 

[saskgunowner101]

For a fast and easy.

Slice to about 1/4" (just run the slices under cold running water to get rid of any remaining blood and dry with a paper towel), dredge in flour (seasoned with salt and pepper), and pan fry in butter.

I'll give this one a try, might have to hop it up with some garlic. Thanks for the ideas. I'll try to roast one next year.

 

[HairTrigger]

Go heavy on the onions, mushrooms and black pepper. Boil the heart, then quick sear on the BBQ. Steak sauce and a tall glass of Merlot mmmmm

 

[roop]

I stuff mine with garlic and onion and roast it

 

[Timo]

1. Rinse heart to clean inside and out
2. Slice heart into 1/4" to 3/8" thick
3 .Trim fat/arterial tissue (if any from ventricles) you should now have aprrox 10 to 15 circular steakettes . Much more if its a moose
4. Cook bacon in frying pan (optional)
5. Pan fry heart steakettes in the bacon fat tll med rare 2-3 min A SIDE season to personal taste I.E. montreal steak spice or just S&P
6. Serve with mushrooms and green /yellow red peppers,onions, toast, bacon and eggs.
This makes an excellent brunch/supper and it is my personal favorite over stuffing /boiling etc. and with this method we have converted many people who otherwise would not eat organs to the gastronomic delight of eating heart.


Cheers and enjoy,
Timo

 

[starpuss]

um cut them thin and make deer heart jerky best way

 

[TomZ]

I have only had it once..this past hunt. My hunting partner soaked it in water overnight and then sliced it into 1/4" sections. We fried it up with some onions, potatoes and cheap red wine on a cast iron pan over a wood cook stove. It was amazing. Enjoy!

 

[looch]

I do it like Timo, except I fry onions in the pan first. Remove them, fry the heart, then add them back in at the end. But this is something we typically eat "day of", with plenty o' suds to wash it down.

Oh - and don't over-cook! It will be extremely rubbery.

 

[blargon]

For a fast and easy.

Slice to about 1/4" (just run the slices under cold running water to get rid of any remaining blood and dry with a paper towel), dredge in flour (seasoned with salt and pepper), and pan fry in butter.

That's how we ate our moose hearts this year, only they were boiled for a bit first...Some tasty!

 

[303carbine]

Stovetop stuffing with cooked cut up bacon pieces can be used,add an egg to hold it together.Stuff the same as a turkey would be done. Optional bacon strips can be added on the outside for additional flavor.Cover with tinfoil and bake in a preheated oven at about 350 till done ,usually around 40 min depending how hot your oven runs at. This is a tasty side dish for a big moose steak with potatoes and gravy, slice it any way you want............

 

[Timo]

When it's done it should look like this

Sans veggies
Cheers
Timo

 

[rrob83]

use vinegar

the method i have been tought since a young age was to soak the slices of heart in vinegar for approximately 20 minutes. After soaking you batter them in flour throw into a frying pan with butter then as its cooking salt and pepper to taste, serve with toast or buttered bread, uummmmazing. if you know someone who does canning top with a green tomato ketchup is also delicious.

 

[Big Guy]

Pickled eggs and deer heart


Bring to a boil:
2 cans sliced red beets
1 cup vinegar
3/4 cup sugar,
1Tbs salt
Let cool.
Next slowly boil deer heart with garlic, salt and pepper to taste. In an
other pot hard boil 6 to 12 eggs. When heart is cooked through, slice into
1/4 inch thick pieces.
Add heart, eggs, 1med sliced onion, and 1Tbs pickling spice to brine.
Refrigerate for 4 to 5 days.