ive seen it asked several times in the past and i didnt blast the last one to pieces so now ill give everyone a step by step demo on how to cook deer heart.
step 1: take out bambi. when im out hunting i always keep a plastic bag in my pack so when i get done field dressing i wont lose it/keep it reasonably clean.
step 2: trim heart and get rid of blood clots, fat, connective tissue, …
step 3: slice around it to form a single thin strip.
step 4: dry with paper towel and pound with meat mallet (optional)
step 5: add olive oil, pepper, garlic, and green onions
step 6: cover with God’s chosen food group
step 7: secure with either skewers or twine and cook in oven or grill until done and bacon is crisp.
That looks great man thanks for posting. Does it have a strong flavor to it?
Now that smile in picture 1 is a little serial killer esque!
nope not at all heart is still a muscle so it really doesnt taste too different than any other cut of meat and when the freezer is getting low and you wish you had just 1 more venison meal…here ya go. it is slightly chewier than backstrap but not shoe leather by any means. ive served it to/pulled a prank a couple different brave souls and none have complained. those who i tricked into eating it said it tasted really good before i shocked them by telling them what they really ate
well i have taken out several different woodland critters ranging in size from squirrels to deer and a 300lb+ hog and birds from doves to geese and a turkey so i guess you could say i am a serial killer in a way…but so are the rest of us successful hunters
The heart can some of the meat of the deer. I have braised them for hours in garlic, red wine, and various vegies,it is awesome.
I have
wrapped strips cut into 1/4’’ strips with julienne jalapeno, and wrapped in bacon and grilled. Give a try…
and then there is the alternative… Use in strips to bait bush lines and after a night of running them put caught catfish fillets, lightly breaded into 350* grease for 5 minuets and enjoy!
All that aside, I’m not an organ meat lover, but your picture description of the prepared deer heart looks absolutely delicious!
While I was up North the heart was the prized piece of meat. Back straps and loins are still my prized table fair:stuck_out_tongue:
and then there is the alternative… Use in strips to bait bush lines and after a night of running them put caught catfish fillets, lightly breaded into 350* grease for 5 minuets and enjoy!
All that aside, I’m not an organ meat lover, but your picture description of the prepared deer heart looks absolutely delicious!
While I was up North the heart was the prized piece of meat. Back straps and loins are still my prized table fair:stuck_out_tongue:
gotta love catfish too and ill always agree that backstraps, tenderloins, and the jerky are the best parts of the deer, but the heart is good too when prepared properly so as long as i dont destroy it taking down the deer i see no reason to leave it to the yotes when i gut out my prize. where up north were you where the heart was prized? in nw ohio backstraps and tenderloins are the prize cuts and im one of the odd balls that keeps hearts. its not really common practice of people i know.
My Lab may be a little disappointed this year. I normally cut the heart and liver up and mix some of it up in his food bowl. I think after seeing this, I might just have to give the heart a try!!
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and then there is the alternative… Use in strips to bait bush lines and after a night of running them put caught catfish fillets, lightly breaded into 350* grease for 5 minuets and enjoy!
All that aside, I’m not an organ meat lover, but your picture description of the prepared deer heart looks absolutely delicious!
While I was up North the heart was the prized piece of meat. Back straps and loins are still my prized table fair:stuck_out_tongue:
gotta love catfish too and ill always agree that backstraps, tenderloins, and the jerky are the best parts of the deer, but the heart is good too when prepared properly so as long as i dont destroy it taking down the deer i see no reason to leave it to the yotes when i gut out my prize. where up north were you where the heart was prized? in nw ohio backstraps and tenderloins are the prize cuts and im one of the odd balls that keeps hearts. its not really common practice of people i know.
Was station in Grand Forks for a 6 years. Very short deer season and I only got close with some locals during the last 3 years. I never saw one deer taken to a processor and saw many hung in a garage to age and left as meat was taken off carcass to cook. Saw many 800+ yard head shots taken. Some major money spent on some super radical rifles up that way. North Dakota had (might still) the highest number of million airs per capita of any other state. I had a side job working for man farming 36,000 acres. If I didn’t hate cold so bad, after I got out of the Air Force I would still be with him.
We clean the heart and trim around the valves with a small sharp blade. Boil water with salt and pepper and a couple bay leaves, add heart once boiling and cook till done. Slice it up and serve on crackers…delicious with Gouda melted on the crackers too.
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that one was from the 6 point i forgot to text ya a pic from a couple weeks ago ive gotten that 6 point and the hog so far this year…only screwed up once so far
I’m with HAZ on the stir fry. Have also cut in strips and simmered in a good brown gravy and put over rice. Also can be cut up like beef tips and put in BBQ sauce and then put on rice. Would like to find out how to clean the liver properly and try some of that.
