Deer Heart and Liver
12-11-2002, 03:10 PM
#2
Typical Buck
Join Date: Feb 2003
Location: Stafford Virginia Stafford,Va
Posts: 593
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/
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/
12-11-2002, 09:59 PM
#3
Nontypical Buck
Join Date: Feb 2003
Location: Spokane, WA & King George Va & Andrews AFB, MD
Posts: 2,238
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.
"ATTITUDE REFLECTS LEADERSHIP, CAPTAIN!"
"ATTITUDE REFLECTS LEADERSHIP, CAPTAIN!"
12-12-2002, 10:29 PM
#4
Join Date: Feb 2003
Location: chiefland Florida USA
Posts: 5,417
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" 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.
the liver,slice it in about 3/4" 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.
12-14-2002, 12:21 PM
#5
Giant Nontypical
Join Date: Feb 2003
Location: Greendale, Wisconsin, USA
Posts: 6,355
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" 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 !!!!
"If it sounds and looks too good to be true, it probably is !"
.
Try diceing the heart up, 3/8" 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 !!!!
"If it sounds and looks too good to be true, it probably is !"
.
12-16-2002, 08:06 PM
#6
Join Date: Feb 2003
Location: Detroit
Posts: 858
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 "dump in"<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 }}------>
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 "dump in"<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 }}------>
12-16-2002, 08:10 PM
#7
Join Date: Feb 2003
Location: Detroit
Posts: 858
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 }}------>
For the heart...do what Priz says and invite me for dinner<img src=icon_smile_wink.gif border=0 align=middle>
Trushot }}------>
01-14-2003, 11:39 AM
#9
Join Date: Feb 2003
Location: crawfordville florida USA
Posts: 1,251
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.
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.
01-21-2003, 10:16 AM
#10
Join Date: Feb 2003
Location: Northern, VA
Posts: 163
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!
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!
