Post by: enaz on December 30, 2012, 11:15:51 AM
Post by: hillbilli on December 30, 2012, 11:18:36 AM
Post by: RifleRidge on December 30, 2012, 11:23:43 AM
Post by: ribka on December 30, 2012, 11:25:57 AM
Cut liver into manageable cooking sizes. Put salt, pepper and flour in large zip lock and shake pieces of liver in bag. Turn heat on medium. Use oil or bacon grease and cook for about 6 to 8 minutes a side until center barely pink. Throw in onions in pan toss for about a minute, remove everything from pan. Deglaze with chicken stock or white wine. Add a slurry of corn starch ( 2 tsp) in a glass of water. Cook low med heat stirring until thick. Add spices. I like a little garlic, paprika, siracha. Pour over liver and onions.
For heart. I boil low heat about 30 minutes. Wait to cool off pat dry . Thin slice and dredge in flour and salt and pepper. Fry it. Can make a gravy too. Pretty simple
Post by: crazysccrmd on December 30, 2012, 11:27:53 AM
Post by: TheFewTheProud on December 30, 2012, 11:28:43 AM
Post by: DoubleJ on December 30, 2012, 11:37:03 AM
Soak in buttermilk for 12 hours
remove, pat dry
sprinkle with salt & pepper and paprika, smoked if you have it
pre-heat oven to 425 degrees
chop heart & liver into 1" cubes
turn the oven off
feed heart and liver cubes to the dog
Post by: str8meat on December 30, 2012, 12:06:49 PM
Post by: DoubleJ on December 30, 2012, 12:08:27 PM
find a good recipe for heart fajitas. then boil the liver and feed it to your dogs :tup: i cant eat an organ the makes pee. :P
Livers don't make pee. That's kidneys
Post by: grundy53 on December 30, 2012, 12:39:56 PM
I like to steak out the heart , coat it and fry it... :twocents: :twocents::yeah:
Post by: grundy53 on December 30, 2012, 12:41:38 PM
Post by: 3nails on December 30, 2012, 12:50:48 PM
First cook up sliced onions in a pan until soft. I like bacon grease to cook in. Remove.
Cut liver into manageable cooking sizes. Put salt, pepper and flour in large zip lock and shake pieces of liver in bag. Turn heat on medium. Use oil or bacon grease and cook for about 6 to 8 minutes a side until center barely pink. Throw in onions in pan toss for about a minute, remove everything from pan. Deglaze with chicken stock or white wine. Add a slurry of corn starch ( 2 tsp) in a glass of water. Cook low med heat stirring until thick. Add spices. I like a little garlic, paprika, siracha. Pour over liver and onions.
Guts and onions. Love it!
For heart. I boil low heat about 30 minutes. Wait to cool off pat dry . Thin slice and dredge in flour and salt and pepper. Fry it. Can make a gravy too. Pretty simple
Post by: bankwalker on December 30, 2012, 07:07:57 PM
Heart is the best part of the deer in my opinion.
Amen!
I like it simply cooked with a light coating of flour. Nothing fancy
Post by: Bshiftbc on December 30, 2012, 07:12:22 PM
I trim all the excess fat/vessel/etc from the heart muscle and slice it into 1/4 - 1/2" rings. Toss it in a frying pan with butter and season with garlic, salt, pepper and onion powder. I do it either the day of the kill or freeze it until the morning of next season's first hunt.
:yeah:
Its fantastic!
Post by: ICEMAN on December 30, 2012, 07:16:54 PM
First cook up sliced onions in a pan until soft. I like bacon grease to cook in. Remove.
Cut liver into manageable cooking sizes. Put salt, pepper and flour in large zip lock and shake pieces of liver in bag. Turn heat on medium. Use oil or bacon grease and cook for about 6 to 8 minutes a side until center barely pink. Throw in onions in pan toss for about a minute, remove everything from pan. Deglaze with chicken stock or white wine. Add a slurry of corn starch ( 2 tsp) in a glass of water. Cook low med heat stirring until thick. Add spices. I like a little garlic, paprika, siracha. Pour over liver and onions.
For heart. I boil low heat about 30 minutes. Wait to cool off pat dry . Thin slice and dredge in flour and salt and pepper. Fry it. Can make a gravy too. Pretty simple
Exactly as we prepare liver.
For the heart, trim off the top of the heart, reachinto each chamber and remove any connective tissue. Pack heart chambers with a mixture of 50/50 apple and onion and some pepper. Jam each chamber till it bulges. Place on broiling pan, drape with bacon and bake at 350. Remove when no red is showing when you slice, just a bit of dark pink... Mince the whole heart and stuffing and bacon into snack sized bites. Lay before your friends, with a cold beer in hand. Excellent at camp.
Post by: Bean Counter on December 30, 2012, 07:23:09 PM
Post by: ICEMAN on December 30, 2012, 07:24:30 PM
How long does it usually take for a deer heart?
To bake? 25 -35 minutes? I just keep checking with a sharp knife...
Post by: Bullkllr on December 30, 2012, 07:31:06 PM
Slice about 3/8-1/2 inch thick and cook until it's just a bit pink still.
Venison liver is so far superior to most beef liver it isn't even funny. Tender, almost sweet tasting, delicious if cooked right.
Post by: enaz on December 30, 2012, 07:40:44 PM
Post by: Bullkllr on December 30, 2012, 07:45:53 PM
Post by: sled on December 30, 2012, 07:48:09 PM
flour and fry them bothbut with a little salt and pepper.
Post by: sled on December 30, 2012, 07:49:12 PM
:chuckle:find a good recipe for heart fajitas. then boil the liver and feed it to your dogs :tup: i cant eat an organ the makes pee. :P
Livers don't make pee. That's kidneys
Post by: singleshot12 on December 30, 2012, 07:50:43 PM
The heart I cut very thin also shake in seasoned flour and fry in butter till crisp like bacon.
That is the only way me or my family will eat either
Post by: Bean Counter on December 30, 2012, 07:52:22 PM
Post by: swalker on December 30, 2012, 07:57:26 PM