Deer Heart and Liver
 

Does anyone have a recipe for the heart and liver?

RE: Deer Heart and Liver
 

Yes, throw them away when you gut the deer. URRRRRGHH
I have tasted the heart and its not too bad, I guess its the thought, I could never eat liver of any type, just makes me ill thinking about it. I know people do all the time, I do have folks that ask me to save both for them, but the hearts of my deer are usually pre-sliced when they get them.<img src=icon_smile_big.gif border=0 align=middle>

Hunting ; an act of love for nature guided by the strongest spiritual forces.
http://www.adventuresoutdoors.freehomepage.com/

RE: Deer Heart and Liver
 

My grama soaks them both overnight in salt water, and then puts them in a roasting pan and slowly cooks them in the oven. They are both and nice and tender. Thats one way the other way is to cut the m into slices and dip in flour and fry them in hot oil.

&quot;ATTITUDE REFLECTS LEADERSHIP, CAPTAIN!&quot;

RE: Deer Heart and Liver
 

the heart is always the first thing I eat from my deer,along with the loins.I just slice it,season it, and deep fry with the loins.

the liver,slice it in about 3/4&quot; strips,season with garlic,lowyers seasoning,pepper. flour and fry in iron skillett till about 3/4 done then add sliced onion and finish cooking. remove from grease,drain,add flour,salt,pepper,water to make gravey,return liver and onions,run the wife and kids out of the house,lock all the doors,and Enjoy with a big homemade biscuit.<img src=icon_smile_approve.gif border=0 align=middle><img src=icon_smile_cool.gif border=0 align=middle><img src=icon_smile_tongue.gif border=0 align=middle><img src=icon_smile_approve.gif border=0 align=middle><img src=icon_smile_big.gif border=0 align=middle>

I am not a hunter I am a whitetail population reduction specialest

remember keep your back to the sun, your knife sharp, and your powder dry.

RE: Deer Heart and Liver
 

Shooter Dan, the liver we always kept when we had hunting dogs at home, we would chop it up for the dogs....the heart ws another story.

Try diceing the heart up, 3/8&quot; square pieces,, brown them a little, then add it to a stew mixture of carrots, celerly, potatos, maybe a little corn or peas if you like and then mix in the beef gravy !!!! Mmmmmmmmm good !!!!!!!! Let simmer until all veggies are cooked and then enjoy with a beverage of your choice !!!!

&quot;If it sounds and looks too good to be true, it probably is !&quot;
.

RE: Deer Heart and Liver
 

For the liver...

2lbs deer liver
2 large onions, sliced thin
2 Tb butter
4 rashers good bacon, diced
1/2 cup sweet wine like Marsala or Sherry
1 cup milk or buttermilk
1 cup flour
salt and fresh black pepper

1. Soak in milk or buttermilk for an hour or overnight.
2. In a skillet on Med heat cook the bacon till it starts to get foamy and crisp.Add and melt the butter till just starting to brown. 3. Season the liver with salt and pepper,Dredge the liver in flour and add to the pan.
4. Cook till browned and remove. reserve warm.
5. Add the onions and cook slowly until translucent and browning.
6. Deglaze( that's French for &quot;dump in&quot;<img src=icon_smile_wink.gif border=0 align=middle>) the pan with the wine and let simmer till liquid is almost gone.
7. Spoon the bacon and onion over the liver and find some silverware!
<img src=icon_smile_big.gif border=0 align=middle>

Trushot }}------>

RE: Deer Heart and Liver
 

Oh yeah...Don't try drinkin' that milk or buttermilk after your done.It's not even good on cereal.<img src=icon_smile_clown.gif border=0 align=middle>
For the heart...do what Priz says and invite me for dinner<img src=icon_smile_wink.gif border=0 align=middle>

Trushot }}------>

RE: Deer Heart and Liver
 

Coyotes gotta eat too.

RE: Deer Heart and Liver
 

The heart is very good. Since i dont care for liver
anyway, Ive never tried deer liver.
I like to Slice the heart in quarter to half inch thick
slices and season @ deep fry. mmmmmmmmmm
Im going back to another forum. This one just makes
me too hungry.

RE: Deer Heart and Liver
 

Here's another way to cook the heart:

Take a sharp knife and start cutting the heart in such a way that it rolls out into one long flat piece of meat, approx 1/4 thick. Remove any blood vessels, tubes, cancer etc..

Next, dust with flour and pan sear the meat on both sides in bacon grease.

Remove and Pat dry and then roll the meat up with strips of bacon. Use roasting string and cook just like a regular roast. I usually set the oven at 350degs for about an hour.

Add some veggies and cold beer and that's a fine dish!

RE: Deer Heart and Liver
 

Damn smokpole, thats how Im gonna cook my does heart. Ill just sub in a Coke for that beer, on account of Im underage and all:)

&quot;A Country Boy Can Survive&quot; </IMG>

RE: Deer Heart and Liver
 

Heres how I enjoy the heart.Rinse and soak in frige over night in salt water and a bit of vinager.Then clean all fat and artaries with a sharp knife.Cut into small cubes and place in a hot pan with melted butter and a bit of olive oil.Season with salt,pepper,galic powder,a small amount of tyme(you can also add some fresh sliced onions)Cook over medium high heat.Finish by adding a 1/4 cup of sherry at the end of cooking,let simmer a minute or two and its done.Serve alone or over rice.Enjoy

RE: Deer Heart and Liver
 

try to cook the heart like a stuffed pepper. make sure to oak salt water for at least 12 hrs. then cutthe heart like you would a large bell pepper ( this will take a little work but worth it.) ounce you have remove the inner works of the heart. place it in a frying pan with a small amount on olive oil and sauted' garlic on high flame. brown the outside, and then set off to the side for awhile to cool. cook rice so that it is fluffy and soft, in frying pan mix 3tbsp olive oil, salt and pepper, garlic ( minced ) diced onions and peppers, a dash of tarrigon and cook on high until th onoins and peppers are cooked. mix with rice. then put mixture in heart. place standing up in dish, it is easy to do this if you poke tooth picks in the side lick kickstands.add about 1 and 1/2 cups of water to pan. place in a cold oven and turn it on to 350. cook for approx 20-30 minutes. once out of the oven sprinkle grated mozz. cheese on top. let me know how you like it if you try it!

RE: Deer Heart and Liver
 

We eat the the liver and the heart the same day we kill are deer.We start a fire and wait for a good bed of coals, wrap the liver and the heart in tin foil,roll it in the hot coals until they'r lightly charred on the out side.This is the only time I ever eat liver.