Author Topic: Deer Heart? (Read 9273 times)

Kain · « **on:** December 01, 2009, 08:00:10 PM »

How do you all cook up deer heart?

washelkhntr · « **Reply #1 on:** December 01, 2009, 08:01:48 PM »

My Great Grandmother taught me to make a fresh cornbread stuffing, stuff it real good and bake it. Yummmm. still cant get my wife to eat it though....

Galpster · « **Reply #2 on:** December 01, 2009, 08:05:24 PM »

I rinse it really well and soak it over night in water and seasoning - your choice. Then slice it real thin in like rings. Imagine onion rings but with meat. Cut out the veins and roll in flour. Dice up a onion. ?Heat up a skillet really hot with a oil and fast fry it browning the flour and onions. Serve with mashed potatoes or whatever your liking..

In the water I like to use Johnny's aujue dip liquid. I know I misspelled that.

Yum yum - good eats

cougkilr · « **Reply #3 on:** December 01, 2009, 08:07:38 PM »

soak it in water and some salt over night and cook it in the crok pot with seasoning and some onions, it makes great heart sandwiches

ICEMAN · « **Reply #4 on:** December 02, 2009, 05:54:53 AM »

Baked. Stuffed with apple and onion...

thought I posted a how to.... I will go look...

ICEMAN · « **Reply #5 on:** December 02, 2009, 05:57:27 AM »

Yep, click here..; http://hunting-washington.com/smf/index.php/topic,16011.0.html

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.

Kain · « **Reply #6 on:** December 02, 2009, 10:24:57 AM »

Thanks guys.

mossback91 · « **Reply #7 on:** December 02, 2009, 10:31:23 AM »

Simple.........I soak it overnight in water and try to get out as much blood as possible...........cut up into thin slices......coat it with flour johnnys seasoning and garlic powder...........Cook up real quick in hot skillet

robodad · « **Reply #8 on:** December 02, 2009, 10:33:12 AM »

Quote from: ICEMAN on December 02, 2009, 05:57:27 AM

Yep, click here..; http://hunting-washington.com/smf/index.php/topic,16011.0.html

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.

Think I'm gonna try that with a moose heart I have !!

Coating meat with flour is just wrong !!

carpsniperg2 · « **Reply #9 on:** December 02, 2009, 10:42:31 AM »

Quote from: mossback91 on December 02, 2009, 10:31:23 AM

Simple.........I soak it overnight in water and try to get out as much blood as possible...........cut up into thin slices......coat it with flour johnnys seasoning and garlic powder...........Cook up real quick in hot skillet

littlebuf · « **Reply #10 on:** December 02, 2009, 08:46:04 PM »

I'm going to make heart fajitas this year. I'm looking forward to it

NRA4LIFE · « **Reply #11 on:** December 04, 2009, 11:48:06 AM »

I do 2 things with mine. Clean it very well and then simmer in some salted water until tender. Slice thin and eat it on sandwiches with mustard and raw onions. Second is to take the simmered heart and slice thin. Put it in mason jars with raw onions and fill the jars with a pickling brine. Let sit for a couple weeks in the fridge and then eat it on crackers. That's my favorite.

Other times I just throw it into the sausage meat.

ICEMAN · « **Reply #12 on:** December 05, 2009, 09:42:36 AM »

Hey NRA4LIFE, that pickling sounds pretty interesting....may have to try that out...thanks.

MAGhunter · « **Reply #13 on:** December 05, 2009, 10:32:50 AM »

Well no fajitas or sandwiches for me this year. Half a heart doesn't make much. Bummer......But a damn good shot.

I didn't need no damn heart anyway. I'd rather take the great shot!

mulehunter · « **Reply #14 on:** December 05, 2009, 10:36:31 AM »

MY FAVORITE PART!

YUMMY!!!

Mulehunter

Ripper · « **Reply #15 on:** December 05, 2009, 09:17:02 PM »

Love that picture Maghunter. That's what a heart should look like!!

bowhunterforever · « **Reply #16 on:** December 05, 2009, 09:29:05 PM »

I soak it in water over night and then i just slow boil it for 20 minutes and then make sandwhiches!

Shootmoore · « **Reply #17 on:** December 05, 2009, 09:33:39 PM »

another trick for heart and liver is dip it in hot water for a couple seconds before you fry it up, for some reason it seems to tendorize it a bit.

Shootmoore

robb92 · « **Reply #18 on:** December 06, 2009, 09:49:56 AM »

Soak in salt water and then slow cook in the crockpot. So good!!!!

NRA4LIFE · « **Reply #19 on:** December 08, 2009, 06:35:03 PM »

Dang, I had a similar heart this year. Blew the sumbitch to pieces. Oh well, she didn't go very far.

Iceman, you will NOT be dissapointed. I use a little bit more water than vinegar for the brine with a 1/2 tsp of salt per quart and a couple pinches of pickling spice (with cloves picked out, YUK, I hate the flavor of those.)

@RCHER · « **Reply #20 on:** December 26, 2009, 12:42:58 PM »

My favorite is to cut the fat bits off and just toss the hearts in a pot of water with garlic, salt and pepper. Boil them for about 30 min, and then when cool, place them in a gallon zip-lock for a day or two. Then it's all about the thin sliced, roast-beef-style, boiled heart and mayo sandwitches. So good!

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