Venison heart recipes?

[longstevo]

What are some good heart recipes?  My wife says she won't eat that part, so I have to cook it in secret so she doesn't know. 

Any ideas?

[Hoytstaffshooter83]

cut it into little strips, pound flour and seasoning into them ( hunters blend seasoned salt, garlic powder etc.. then simmmer in oil for about 15 min.......... soooooooooooo good

[ICEMAN]

Posted elsewhere but here goes...

Baked, Stuffed Deer Heart.

Rinse, trim all fat, cut top off the heart. Look inside and remove the little connective stringy thingys in each chamber...not too many.... rinse again.

Stuffing; in a bowl, mix one diced apple, one diced onion, a bunch of pepper, some salt. Mix well, and then cram into the heart as best as you can, heart will bulge and grow alot, keep cramming. Bake heart laying in a pie tin or similar in your oven. Pour remaining apple/onion mix around the heart, cover heart with two strips of bacon. Bake until done. No pink left, meat sort of turns grey to just a hint of purple.

Let cool a bit, then cut up into chunks and serve on a plate for the boys, with all the stuffing. Best eaten with your fingers or a fork, beer in the other hand... We do the heart as an hourderve' before dinner. Very excellent table fare.

[rasbo]

thats whats for dinner at camp after the kill..Clean it real good cut into strips,the size of a french fry....take a small bowl,add about a cup of milk..add 1 tablespoon mustard,and a teaspoon hot sauce stir together...put the heart pieces in that and let sit for awhile.....Get some flour and season it with spices you like..drain heart dredge in flour then let the pieces sit about 5 minutes..Drop pieces in hot oil when its browned take them out put on a paper towel..season as soon as you take them out a little salt and pepper.dip in ranch,blue cheese.I like mayo with a little chippotle chile in it...

[NRA4LIFE]

We always pickled ours.  Clean real well and then boil in water with a little salt in it and a couple pinches of pickling spice.  Boil until tender, maybe an hour or so.  Then alternately pack them in canning jars with sliced onions.  Make a brine of 50% vinegar, 25% water and 25% boiling liquid and a little salt to taste.  Pour this over the heart/onion, cover and put in the fridge for a couple weeks.  I like to eat it on crackers.

[Wea300mag]

I hate to be a smart arse, but my favorite recipe for the heart (and liver) are to leave them in the gutpile with the rest of the "GUTS".

[ICEMAN]

I hate to be a smart arse, but my favorite recipe for the heart (and liver) are to leave them in the gutpile with the rest of the "GUTS".

 


Come on Wea300mag! Give it a try!   

[rasbo]

I hate to be a smart arse, but my favorite recipe for the heart (and liver) are to leave them in the gutpile with the rest of the "GUTS".

I always carry an extra bag just in case I come across someone who dont like it.

[ICEMAN]

We have had a few guys drop off a warm elk liver at camp before. They stop by later to share that evening! Good eats!

[NRA4LIFE]

We used to eat the fresh livers of the whitetails we killed in Northern Wisconsin until the one fateful day.  We were cutting one up and it was full of tapeworms.  Big ones too.  It even groosed out all the old guys.  Never ate one since.  That was 30 years ago.

I will take the hearts now mostly to add into the sausage meat.  Can't even tell it's there.

[GoldTip]

NRA4life, those weren't tape worms, they are Flukes, liver flukes to be specific.  Tapeworms are in the digestive tract.   

I've always prepared elk heart exactly the way Iceman describes, stuffed with stuffing and baked, very yummy.

[Curly]

Heart is one of the best parts of the deer.  Very tender and tasty meat.

[Antlershed]

Just ate some last night along with liver and Rocky Mt Oysters...  Roll it in flour and throw it in the frying pan. 

[robb92]

I usually slow cook them in a pot of broth with spices and then slice and serve with veggies. So tender.