Hunting Washington Forum

Community => Butchering, Cooking, Recipes => Topic started by: pips4bucks on October 13, 2010, 12:28:19 PM

Title: Venison heart and liver recipes
Post by: pips4bucks on October 13, 2010, 12:28:19 PM: There's gotta be some people out there who feast on these sometimes overlooked fine eats. Does anyone have a good recipe for heart and/or liver? I haven't been able to find a recipe I really like. Thanks for the input! :EAT:
Title: Re: Venison heart and liver recipes
Post by: JackOfAllTrades on October 13, 2010, 12:52:04 PM: Heart?

Butterfly it and sipe the outside. Tendurize it- put it on the Barbie. Season it the way you would a steak. Thin slice it horizontal (against grain) into lunch meat or jerky. Cook it the same way you would a roast. Slice horizontal just before serving. Cube it and use it for stew or chili slow cooked in a crock pot.

-Steve
Title: Re: Venison heart and liver recipes
Post by: NRA4LIFE on October 13, 2010, 02:04:39 PM: I either put the hearts into my sausage grind or pickle them or just boil to tenderize. To pickle them, cook them in salted water until tender. Save some of the cooking liquid. When done, slice across the grain real thin. Pack them in mason jars with some onion and fresh garlic. Heat up a combination of 50-50 cooking water and vinegar and fill the jars and cap. Let sit in fridge for a couple weeks. This will keep for a long time in the fridge, many months but mine never lasts that long. The other way is boil them like for pickling and then slice and eat on sandwiches. It's really good with mustard.

I haven't eaten a deer liver since the "Tapeworm Incident" back in the mid 80's in WI.
Title: Re: Venison heart and liver recipes
Post by: Woodchuck on October 13, 2010, 02:34:37 PM: i have a recipe for liver alot like Pathfinder 101's recipe for duck.

in an 8x10 pan put your liver, onions, garlic, salt and peper and some soy sauce over a cedar plank. cover with aluminum foil, then slow cook on the bbq for most of the day, when the liver is cooked and tender, throw it away and eat the foil. it will taste much better that way ;)
Title: Re: Venison heart and liver recipes
Post by: dogtuk on October 13, 2010, 05:58:00 PM: Heart

hollow the heart and trim off all fat and stuff with stove top stuffing mixed with chantrelle mushrooms wrap the top with bacon and stand in the smoker smoke using whatever wood you like it is awesome
Title: Re: Venison heart and liver recipes
Post by: ICEMAN on October 13, 2010, 06:04:21 PM: Stuffed and Baked Deer Heart
Trim all fat etc, inside and out, soak in cool milk for hour or two.
In pan, mix one diced apple and one diced onion, pepper and salt.
Cut top off heart, trim out connective tissue.
Stuff all chambers of heart as much as you can, it will get big...
Bake at maybe 325 with a slice of bacon or two across the top.
Inspect with a sharp knife, keep cooking until no red juice, until done.
Cut up all heart, onion/apple and bacon and serve on a plate as an hourderve, as guys sip beer and await dinner.
Title: Re: Venison heart and liver recipes
Post by: pips4bucks on October 13, 2010, 06:05:18 PM: Quote from: JIMKD8 on October 13, 2010, 02:34:37 PM
when the liver is cooked and tender, throw it away and eat the foil. it will taste much better that way ;)

:lol4: :lol4: :lol4:
Title: Re: Venison heart and liver recipes
Post by: grundy53 on October 13, 2010, 11:15:45 PM: I slice the heart up and fry it with onions and chantrelles :drool:
Title: Re: Venison heart and liver recipes
Post by: NWBREW on October 14, 2010, 12:19:57 AM: Chuck Norris would just eat it raw while it was still beating. :chuckle: I slice it and cook it in bacon grease. The liver stays in the woods. I'm not much for liver.....no matter how it's cooked.
Title: Re: Venison heart and liver recipes
Post by: ICEMAN on October 14, 2010, 05:28:29 AM: Quote from: NWBREW on October 14, 2010, 12:19:57 AM
Chuck Norris would just eat it raw while it was still beating. :chuckle: I slice it and cook it in bacon grease. The liver stays in the woods. I'm not much for liver.....no matter how it's cooked.

Youv'e never had it cooked by me....I have converted many a liver hater....
Title: Re: Venison heart and liver recipes
Post by: Skyvalhunter on October 14, 2010, 06:05:06 AM: Converted them to? Chicken lover? :chuckle:
Title: Re: Venison heart and liver recipes
Post by: remington300mag on October 15, 2010, 08:01:22 AM: Cut liver into 1/4 inch slices.....soak 13 times in VERY hot water, a couple minutes each soak....liver should then be a whitish/grey color, with all blood removed! Flour and fry a couple minutes on each side. Make a gravey with the left over grease and drippings. Then add liver back to gravy with 2 ring slices sweet onions! let simmer until onions are tender!

For heart I peal the outside like an apple.....then stand it up and cut it into 1/8 pieces....fillet out the inside of the heart......then flour and fry fast and hot! Take out and steam it in the oven for about 20 minutes! Best damn meat on a deer!!!