cooking deer heart????

[Bob1961]

i'm thinking of tring it this year on my next deer....any and all replies please..........................bob

[etothepii]

I've only eaten the heart once, when I was a teenager, but it was excellent. The well seasoned hunter that cooked it swore by the most basic method:

Slice the heart thin, coat in saltine cracker crumbs, fry on both sides in a pan of vegetable oil sprinkle with a little pepper.

Hope this helps!

[jerseyhunter]

Soak overnight in salted water to draw out the blood is what I've read.Here's 2 recipes
1) Soak over night as above, then stuff with
2cups bread cubes,1 stalk dicedcelery,1 tbs chopped onion,1/4tsp marjoram,1 tbs melted butter and milk to moisten. Stuff heart and bake 350degrees 1 1/2-2 hrs Baste with juices or water. Thats how the recipe read but I would tent it with foil.
2)Pickled Heart- 3/4 vinegar to 1/4 water or to desired strenth, add some pickeling spices and sliced onion, Cut heart in half add onion,celery,and a bay leaf, simmer about 30 min or till tender,cool and slice, salt and pepper to taste and cover with pickleing liquid. refrigerate overnight then just eat at will.

[Big Guy01]

Cut heart open and remove any veins and chambers inside. Soak in salt water overnight to remove any blood. Put it in a pot with enough water to cover by 1" add some salt , a bay leaf, a few peppercorns(whole) an onion quartered, and a few celery stalks with leaves . Bring to a boil then reduce heat to a simmer. Cook for about 2-3 hrs. remove heart. strain liquid . put liquid back into pot and add 1/2 cup water to which 2 tbs flour has been mixed in. increase heat while stirring in the flour mix until it thickens. slice heart and pour gravy on top. Serve with mashed potatoes and carrots. I usually cook the tounge at the same time. For the tounge remove and let cool , remove skin. refrigerate and slice like sandwitch meat when cold.

[rebel wolf]

We clean the heart and slice roll in flour and fry in butter wife and kids love. Pretty much out of the carcass into the skillet....