May have to try it... send me a PM (so it doesnt get lost on here.....or maybe post in the recipe forum) on how to fix heart.

I made pickled deer heart back when I was a kid.......I even forget the recipe but you cook the heart first then slice it into chunks and place the chunks in whatever the heck that concoction was and then into the fridge.
LOL

At 13yrs old I do remember my mom and dad looking at me like I was the Anti-Christ.

First thing out and into the frying pan

Schultzy - I agree with TreednNC. Post up a preparation method/recipe. I'd be willing to try it.

(If you're someone who eats it raw in some sort of bizarre ritual, you can keep that to yourself.)

Because I would guess that 80% of the hunters don't know how to field dress a deer properly.

Lmao Chief!! Come on now I'm not that redneck!!


First of all I won't take the hear If It's not the same day It was shot. 2nd, I won't take the heart If the deer doesn't look 100% healthy, doesn't happen to often!

My heart recipe....

If you take the heart make sure you bring It In right away to the house and clean It up and cut It open taking all of the cartilage and junk off of It. Throw It In a ice cream pail and fill it up with water and put a bunch of Iodized salt In It and let It sit In the fridge for a day to get all of the blood out. Take It back out the next day and rinse It off real good with cold water and either freeze It or cut It Into small chunks and fry It up with some fry magic using grease or butter. Onions give It a great taste as well If you fry them together. Before you fry It up In the fry Magic put the fry Magic In a bag and throw the heart chunks In there with It and shake It up and get a nice coating on the heart meat.

I'm with Schultzy but I slice mine thin, dust it with seasoned flour and then fry in bacon grease. (fry up some onion slices with chopped up bacon, cook heart in that grease, serve with the onions.) Yummy.

Not taking the inner loins should be a kick-in-the-groin offense.

Who doesnt take the tender loin??? Thats just crazy. When I butcher my deer, I pay close attention to the tender loin, and if the dear is big enough, the shoulder loin.

That's a good way to In bacon grease!! I also slice my thin too, forgot to mention that. I'm getting hungry Christine talking about this!![&:]

We process our own meat, and if those do make it to packaging, they are labeled "sweet meat"