cooking deer heart...need suggestions

For a main 'dinner' meal I'll stuff it with a cornbread-based stuffing, with lightly fired onions & garlic, wrap a few slices of bacon on the outside, & roast in the oven.
For leftovers (if any) the next day: I'll slice & pan-fry in butter with or without dredging in flour first. The slices are great on their own, or in sandwiches.
I know a lot of folks who won't try it just because it's heart, but nobody who was willing to try it & didn't like it.
 
Raw and still beating!....Just kidding. My uncle cooked it for me once as thin slices in a redwine/rosemary marinade. Add a little vinegar/meat tenderizer to the marinade to help break down the heart muscle and leave it for about 4 days covered in the fridge.

Then give it a dry rub of garlic and pepper and pan fry in very light olive oil on high heat.

YUM!
 
trubluscrew said:
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.
Click to expand...

Yep, but you need to have a half bottle of whiskey the night before for best effect. Learned that a couple years back from a hippy chick from Happy Camp no less. :)
 
Slice it a good 1/2" thick, cut open the center hole a bit more, so it's about 1-1/2" dia, toss the pcs into the soup pot. season the ring with your favorite spices, and pa fry. When the first side is done and you flip it, crack an egg into the center and cook together.serve up on rye toast with franks hot sauce. Add a beer & clam and you're good to go!
yum!
 
WoW, some great sounding ideas above. Will have to try some. I seem to get a hankering every 6-8 weeks or so for tongue & heart, and I don't get enough Deer parts to last throughout the whole yr, so I improvise with Beef parts in the off season. A 10 hr slow cook in the slow cooker in beef broth and plenty of diced onion & garlic, salt & pepper. When done, slice and serve with mustard, makes a great meat dish. I would soak the Deer parts over night in cold salt water.
 
I always put the hearts in my slow cooker in a beef broth, diced onions and garlic, salt & pepper. slow cook for 8-10 hrs.
I also do beef tongue this way, yummy! served with French's mustard.
 
My favorite dish. I always eat it the day I shot it, some sort of tradition I suppose.
I rinse it in cold water of all blood, then trim any fat or cartilage hanging around.
Butter up a cast iron pan and sautee some onions. Toss in some 1/4 inch or so slices of heart and minced garlic and fry them up. Add mushrooms, salt&pepper if you want.
Any way you decide to cook it I'm sure it'll be good.
 
sliced and fried....... hmmmmm

try this..... it is simple and totally fricken incredible.

cook it whole at 300 for 2 hours, finish at 375 for 40mins
first rub heart with olive oil
roll thru a spice mix of Montreal steak spice and minced/chopped garlic
stock whole green onions into the holes in the heart, 1 each will do
add 3/4 cup of liquid, i use 1/4 cup chicken or beef broth/stock and 1/2 cup water
seal tight for the first 2 hours, then remove cover for last 40 mins
make a gravy with the pan juices , slice thin and devour.
 
trubluscrew said:
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.
Click to expand...

This is the way I've always had it and it is tasty!
 
You must log in or register to reply here.
Back
Top Bottom