Post by: kisfish on November 09, 2013, 09:12:35 AM
Post by: jason stevens on November 09, 2013, 09:42:41 AM
Post by: Whitpirate on November 09, 2013, 09:42:56 AM
Post by: 762Armo on November 09, 2013, 09:58:09 AM
Post by: 10thmountainarcher on November 09, 2013, 10:07:59 AM
Post by: buglebuster on November 09, 2013, 10:16:27 AM
Post by: JPhelps on November 09, 2013, 10:20:47 AM
Post by: jason stevens on November 09, 2013, 10:33:38 AM
Do all hearts taste the same? I have honestly never had the stomach to try em before especially after eating liver yuck.. Now I think I'm most excited to shoot a buck and cook the heart up? So just curious if elk and deer will be relatively similar.very similar and great try it you'll love it
Post by: Blacklab on November 09, 2013, 10:45:36 AM
can't stand liver
Post by: kisfish on November 09, 2013, 10:49:23 AM
Do all hearts taste the same? I have honestly never had the stomach to try em before especially after eating liver yuck.. Now I think I'm most excited to shoot a buck and cook the heart up? So just curious if elk and deer will be relatively similar.I understand not having the stomach to try it. No one in my hunting group has ever eaten it. I really didn't want to try it but thought what the heck. I will never let another heart go. They will get cooked up at camp.
Another question, Is there any special cleaning involved, trying to remove veins, arteries, chambers ect?
Post by: bowhunterforever on November 09, 2013, 12:51:28 PM
Post by: jason stevens on November 09, 2013, 01:03:32 PM
Do all hearts taste the same? I have honestly never had the stomach to try em before especially after eating liver yuck.. Now I think I'm most excited to shoot a buck and cook the heart up? So just curious if elk and deer will be relatively similar.I understand not having the stomach to try it. No one in my hunting group has ever eaten it. I really didn't want to try it but thought what the heck. I will never let another heart go. They will get cooked up at camp.
Cut it in half clean out blood cut off viens fry it up
Another question, Is there any special cleaning involved, trying to remove veins, arteries, chambers ect?
Post by: tonymoe on November 09, 2013, 07:02:04 PM
So far this year I've had moose heart and antelope heart!! Plus, you feel better about eating all you can from the animal you just took. I guess it's a respect thing for me and my partner.
We even made my nephew take a bite out of the moose heart, he said it wasn't too bad. After all, he was the shooter anyway.
:tup:
Post by: billythekidrock on November 09, 2013, 07:19:01 PM
Only one way to eat the heart in my camp, first off its the very next thing on the menu, clean it up, slice it up in 1/4"-1/2" steaks, throw in frying pan with butter and garlic salt!!!!:yeah:
So far this year I've had moose heart and antelope heart!! Plus, you feel better about eating all you can from the animal you just took. I guess it's a respect thing for me and my partner.
We even made my nephew take a bite out of the moose heart, he said it wasn't too bad. After all, he was the shooter anyway.
:tup:
Post by: Hawgdawg on November 10, 2013, 06:28:33 PM
Post by: Humptulips on November 10, 2013, 06:40:13 PM
That tallow stuff on the big end of the heart will ruin it.
Post by: huntingfool7 on November 11, 2013, 06:54:21 AM
Only thing I think is critical on cooking heart is to be sure and trim any fat off.:yeah:
That tallow stuff on the big end of the heart will ruin it.
Post by: Axle on November 11, 2013, 07:10:05 AM
Post by: ICEMAN on November 13, 2013, 06:24:03 PM
We trim up our deer and elk hearts, trim off any fat.
Cut the top of the heart off, and trim out any connective tissues you see in the chambers.
Mince up an entire apple with skin on, and an entire onion. Mix in a container, add some salt and pepper.
Stuff your heart with the apple/onion mixture.
Cram it full, the heart will expand a whole lot.
Place the heart in a pan or tray and bake in the oven at moderate heat till no red juices flow from it.
(sometimes we lace a few strips of bacon over the heart)
After baked, cut the heart into slabs, then cut the slabs into houerderve sized pieces.
Place the heart with the apple/onion debris out for your hunters to eat as a pre-dinner treat.
Toothpicks or plastic forks for guys to enjoy. It will all get eaten.
Enjoy.
Really good.
Post by: gaddy on November 14, 2013, 02:33:56 PM
we do deer, elk, beef, chicken when we find them & I always pull the hearts from ducks & geese.
Post by: pianoman9701 on November 14, 2013, 02:48:26 PM
Post by: KopperBuck on November 14, 2013, 03:08:50 PM
Post by: Song Dog on November 18, 2013, 10:16:39 PM
1 deer or elk heart
1 box stove top cornbread stuffing
2 sweet Italian sausages
1 apple
1 small yellow onion
Soak the heart in salt water overnight. When ready to cook, trim and hollow heart, reserving any meat trimmed out. Remove Italian sausage from casings and brown along with any of the reserved meat. Dice up apple and onion and add to the stuffing along with the sausage and heart meat. Stuff the mixture into the heart and place into a baking dish. Place excess stuffing around heart and bake at 350 for about an hour.