Need a recipe for stuffed deer heart
- Thread starter Big Game
- Start date
Not a stuffed heart but some other Ideas how to use the heart
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.
Heart Hoagies
I deer heart, sliced thin
1 lb. Fresh mushrooms
1 onion sliced thin
1 clove garlic, minced
2 Tbs. margarine
2 Hoagy buns, split
Swiss cheese slices
Saute heart slices, onion, garlic and mushrooms in a large pan on Med. heat until the heart is med. rare. Do not over cook! Arrange buns open faced on a cooking sheet. Spread meat mixture on top of buns and add cheese slices on top. Bake at 350 until cheese melts.
Deer Heart And Kidney Stew
1 heart and kidneys from deer
1 big onion, minced
1 can mushroom soup
1 c wine, red
4 c water
1 TBL butter or margarine
salt & pepper to taste
noodles, or rice, or saffron rice
Boil heart and kidneys in lightly salted water to cover until tender. Cool and slice into
bite-sized pieces. Saute onion in butter until transparent.
Add remaining ingredients, including 1 cup of broth in which meat is boiled. Allow to
simmer for about 15 minutes more. Serve over noodles or rice. Wild rice is also
excellent with this.
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.
Heart Hoagies
I deer heart, sliced thin
1 lb. Fresh mushrooms
1 onion sliced thin
1 clove garlic, minced
2 Tbs. margarine
2 Hoagy buns, split
Swiss cheese slices
Saute heart slices, onion, garlic and mushrooms in a large pan on Med. heat until the heart is med. rare. Do not over cook! Arrange buns open faced on a cooking sheet. Spread meat mixture on top of buns and add cheese slices on top. Bake at 350 until cheese melts.
Deer Heart And Kidney Stew
1 heart and kidneys from deer
1 big onion, minced
1 can mushroom soup
1 c wine, red
4 c water
1 TBL butter or margarine
salt & pepper to taste
noodles, or rice, or saffron rice
Boil heart and kidneys in lightly salted water to cover until tender. Cool and slice into
bite-sized pieces. Saute onion in butter until transparent.
Add remaining ingredients, including 1 cup of broth in which meat is boiled. Allow to
simmer for about 15 minutes more. Serve over noodles or rice. Wild rice is also
excellent with this.
Found this but haven't tried it tell me if it works
Stuffed Deer Heart
1 Deer heart
1 c Fine bread crumbs
1 Stock of celery, chopped
1/2 tsp. Salt
4 Tbs. Melted butter
1 Small onion, chopped
1/2 tsp. Sage
1/4 tsp. Pepper
Flour, salt and pepper for dredging.
Wipe heart with a damp cloth, soak overnight in salted water, and then drain.
Mix stuffing ingredients in order given.
Drain the heart, hollow out the top and stuff with the sage dressing, and then close the opening.
Dredge heart in flour, salt and pepper.
Dot with butter or dripping.
Place in a covered roaster and bake in a 325-degree oven until done, about 3 hours, basting occasionally.
Stuffed Deer Heart
1 Deer heart
1 c Fine bread crumbs
1 Stock of celery, chopped
1/2 tsp. Salt
4 Tbs. Melted butter
1 Small onion, chopped
1/2 tsp. Sage
1/4 tsp. Pepper
Flour, salt and pepper for dredging.
Wipe heart with a damp cloth, soak overnight in salted water, and then drain.
Mix stuffing ingredients in order given.
Drain the heart, hollow out the top and stuff with the sage dressing, and then close the opening.
Dredge heart in flour, salt and pepper.
Dot with butter or dripping.
Place in a covered roaster and bake in a 325-degree oven until done, about 3 hours, basting occasionally.
I have stuffed and baked heart for many years and love it. Simply cut off any hard white fat from around the top and remove any blood and sinew from the inside. Salt and pepper inside and out. Stuff with any bread type of dressing or use stove top boxed dressing. If you don't want to bother with dressing an onion stuffed inside works well too. Bake for two hours until well done and slice.
Harold Manback
CGN Regular
Simple is best, I like them done this way myself 2 hrs in a roasting pan stuffing it if I have the time, if not oh well.
Wrong Way
CGN Ultra frequent flyer
I had the ULTIMATE deer heart just last week.....and it's stupidly easy 
Slice the heart so it lays out flat, remove the chambers, fill with italian sausage meat (If you can't find sausage meat, just buy sausages and remove the meat from the casing), roll the heart around the sausage, sprinkle with coarse pepper, wrap with bacon and pin together with toothpicks.
Put the heart in the oven (good), on the Q (better), or in the smoker over mesquite (BEST!) for 3-4 hours at 225. Use a meat thermometer to make sure the internal temp is at least 190.
Let rest, slice then serve
Slice the heart so it lays out flat, remove the chambers, fill with italian sausage meat (If you can't find sausage meat, just buy sausages and remove the meat from the casing), roll the heart around the sausage, sprinkle with coarse pepper, wrap with bacon and pin together with toothpicks.
Put the heart in the oven (good), on the Q (better), or in the smoker over mesquite (BEST!) for 3-4 hours at 225. Use a meat thermometer to make sure the internal temp is at least 190.
Let rest, slice then serve
I use a recipe very similar to Magnum gurly's (I only add finely chopped green pepper) for Moose and Elk, everyone loves it, even those who don't particulary like wild meat or organ meat. Also looks good when sliced with the stuffing laid in with the meat. As previously stated trim off the fat, drain any external blood vessels, and pre-soak the hearts in salt water then rinse and drain them. Good luck!
- Location
- AB foothills
I have tried a recipe that is almost exact to that one. Very, very good!
- Location
- northern b.c
Heres my recipe
Stuffed Deer Heart
1 Deer heart
2 c bread crumbs
6 celery ribs diced
2 tsp. garlic Salt
6 Tbs. Melted butter
1 Small onion, minced
1 tsp. Sage
1 tsp fennel
1/2 tsp turmeric
1/4 c chicken broth
Flour, salt and pepper for coating
Wipe heart with a damp cloth, soak overnight in heavily salted water, and then drain and wash off excess salt that may be in cavity's
boil chicken broth
add add spices and butter
stuff the mix in the heart
roll in flour salt and pepper mix
Dot with a tsp or so of butter or two strip bacon
Place in a covered roaster and bake in a 350* oven until done
Stuffed Deer Heart
1 Deer heart
2 c bread crumbs
6 celery ribs diced
2 tsp. garlic Salt
6 Tbs. Melted butter
1 Small onion, minced
1 tsp. Sage
1 tsp fennel
1/2 tsp turmeric
1/4 c chicken broth
Flour, salt and pepper for coating
Wipe heart with a damp cloth, soak overnight in heavily salted water, and then drain and wash off excess salt that may be in cavity's
boil chicken broth
add add spices and butter
stuff the mix in the heart
roll in flour salt and pepper mix
Dot with a tsp or so of butter or two strip bacon
Place in a covered roaster and bake in a 350* oven until done
