Quick question for some of you experienced woodsmen. What is the best way to cook deer hearts, and is it good?
I bet my fish is bigger then yours…
“Save the neck for me Clark” - Cousin Eddie
Great movie, and I take it you don’t eat the heart.
I bet my fish is bigger then yours…
Boil it until it is cooked. Refrigerate. Slice thin. Serve with jalapeno cheese and crackers. I have had it before and it was good.
yes deer hearts really good! what i do with mine is slice it halfway through lengthwise and clean out blood clots and connective tissue so you have more or less a flat piece of meat. i then slice it almost all the way through lengthwise so its twice as long and half as thick. rub with pepper and garlic, coat with bacon slices, roll it up, tie it to keep it together, and slow cook. ive served it to many people and didnt tell em what it was…until after they already said they liked it 
if i bust another one sat and dont destroy the heart like i did the last one ill save it and post pics on how to make it for ya.
I like to clean them very well like stated above but pack it with spicy loose sausage. They have to be large or have a few. Put it in a glass pan with quartered up red potatoes, baby carrots, sliced onions and season to your taste. Get a bottle of dark red wine and flood the works. Cover and cook at 325-350 til done. I also like to do rear roasts like that and the back straps sometimes.
That’s good eatin’
Hydra-Sports 22 Bay Sport
225 Rude
My sister pickles them and swears they are very good. Must be the milkmans kid.
17’ High Tide CC
60 Yamaha
Gotta share this with Y’all,
Several years ago I fried up some backstrap along with a few pieces of deer heart that I had sliced crossways leaving a hole in the middle like a doughnut shape. Anyway, one of the guys that had not had venison before tried some backstrap and loved it. Then he grabbed a piece with the hole in it and took a bite and went Mmmm, that is good too. What part is that?? I said we don’t waste any, that is the asshole. Holy crap it was on then. He went to gagging and the rest of us came unglued with laughter!!
i swear this is true and will never forget it. Him either!!
It is good tho.
NN
NN
06 200 Bay Scout 150 Yam
Thanks guys for the input. I have to try the donut hole one, the was hilarious.
I bet my fish is bigger then yours…
quote:
Originally posted by DoubleNGotta share this with Y’all,
Several years ago I fried up some backstrap along with a few pieces of deer heart that I had sliced crossways leaving a hole in the middle like a doughnut shape. Anyway, one of the guys that had not had venison before tried some backstrap and loved it. Then he grabbed a piece with the hole in it and took a bite and went Mmmm, that is good too. What part is that?? I said we don’t waste any, that is the asshole. Holy crap it was on then. He went to gagging and the rest of us came unglued with laughter!!
i swear this is true and will never forget it. Him either!!
It is good tho.
NN
NN
06 200 Bay Scout 150 Yam
That’s funny as heck! thanks for the laugh
Dedrickh11, I’ve tried it but don’t care for it. As a kid I took a bite of a fresh heart to impress a bunch of old men. Best thing is use it for catfish bait on a bush line. It stands up to strong current.
< Evil is simply the absence of God >
Clean it, slice it thin and deep fry. It is delicious.
I’m not slurring my words…I’m simply speaking in cursive.
Glad to see some people actually eat the heart here in SC…
I grew up eating heart (in CA). Dad always kept it cleaned out the blood clots and connecting tissue then fried it up in a cast iron skillet with some lemon pepper, salt and garlic powder. I still cook the hearts that are salvagable the same way. Love it
Austin “Cake” Pritchard
“Problems worthy of attach prove their worth by fighting back” – That’s why I fish.
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One of my favorite dishes my grandma made is hearts and stuffing. It was usually made at the end of the hunting season with all of the deer hearts. She would cut them in half and put them in a roaster pan with Carrots, onions , potatoes and stuffing. Then they would slow cook for the afternoon. A very good dish. She would also pickle them as well a d they were pretty good.
Carolina skiff 218 DLV
Yamaha 115
quote:[/quote]
Originally posted by Cake1983Glad to see some people actually eat the heart here in SC…
I grew up eating heart (in CA). Dad always kept it cleaned out the blood clots and connecting tissue then fried it up in a cast iron skillet with some lemon pepper, salt and garlic powder. I still cook the hearts that are salvagable the same way. Love it
Austin “Cake” Pritchard
“Problems worthy of attach prove their worth by fighting back” – That’s why I fish.
Sliced thin and fried in a cast iron skillet is really tasty. I fry it the same way, but use Parkay squeeze margerine. When it is just about done, add in about 1/2 dozen eggs. Makes a great breakfast in camp. Especially when it’s fresh. We used to hunt early and meet back at camp about noon to eat. If someone had killed a deer I would make the heart and eggs for breakfast. Everyone really liked it. Even those that said they didn’t like heart.
19’ Sea-Pro CC
“Swagger Wagon”
Yamaha 115 - 2 stroke
14’ CMF Skiff
25 Johnson - 2 stroke
14’ Heritage Redfish
“There is no hunting like the hunting of man, and those who have hunted armed men long enough and liked it, never care for anything else thereafter.”
Ernest Hemingway
I cut it in 3/8" slices cross wise, cut off the connective stuff and broil it with some BBQ sauce on it.
My Mother (rest her soul)used to make a heart and dressing casserole with beef heart that I loved…haven’t been able to find that recipe in of her old cookbooks though 