Deer heart
#2
Typical Buck
Join Date: Sep 2005
Location:
Posts: 857
RE: Deer heart
Melt a stick of butter, throw in some onions, slice up the heart and liver and fry up. Toward the end when the butter has cooked off, throw in at least a 1/2 lb bacon and finish frying. That's our deer camp method.
#3
RE: Deer heart
Heart Hoagies
[/b]
I deer heart, sliced thin
1 lb. Fresh mushrooms
1 onion sliced thin
1 clove garlic, minced
2 Tbs. margarine
2 Hoagy buns, split
Swiss cheese slices
Saute heart slices, onion, garlic and mushrooms in a large pan on Med. heat until the heart is med. rare. Do not over cook! Arrange buns open faced on a cooking sheet. Spread meat mixture on top of buns and add cheese slices on top. Bake at 350 until cheese melts.
StuffedDeer Heart
1Deer heart
1 c Fine bread crumbs
1 Stock of celery, chopped
1/2 tsp. Salt
4 Tbs. Melted butter
1 Small onion, chopped
1/2 tsp. Sage
1/4 tsp. Pepper
Flour, salt and pepper for dredging.
Wipe heart with a damp cloth, soak overnight in salted water, and then drain.
Mix stuffing ingredients in order given.
Drain the heart, hollow out the top and stuff with the sage dressing, and then close the opening.
Dredge heart in flour, salt and pepper.
Dot with butter or dripping.
Place in a covered roaster and bake in a 325-degree oven until done, about 3 hours, basting occasionally.
[/b]
I deer heart, sliced thin
1 lb. Fresh mushrooms
1 onion sliced thin
1 clove garlic, minced
2 Tbs. margarine
2 Hoagy buns, split
Swiss cheese slices
Saute heart slices, onion, garlic and mushrooms in a large pan on Med. heat until the heart is med. rare. Do not over cook! Arrange buns open faced on a cooking sheet. Spread meat mixture on top of buns and add cheese slices on top. Bake at 350 until cheese melts.
StuffedDeer Heart
1Deer heart
1 c Fine bread crumbs
1 Stock of celery, chopped
1/2 tsp. Salt
4 Tbs. Melted butter
1 Small onion, chopped
1/2 tsp. Sage
1/4 tsp. Pepper
Flour, salt and pepper for dredging.
Wipe heart with a damp cloth, soak overnight in salted water, and then drain.
Mix stuffing ingredients in order given.
Drain the heart, hollow out the top and stuff with the sage dressing, and then close the opening.
Dredge heart in flour, salt and pepper.
Dot with butter or dripping.
Place in a covered roaster and bake in a 325-degree oven until done, about 3 hours, basting occasionally.
#6
Fork Horn
Join Date: Dec 2004
Posts: 121
RE: Deer heart
Remove all fat and valves from the heart, cut up into chunks.
Fry a vidalia onion in some butter (obviously, the more the better). After the onions are done to taste add a clove of chopped garilc and the heart. Fry for a few minutes, add spices according to your tastes.
This is always camp food, so I keep it simple. Use the same recipe for liver.
Fry a vidalia onion in some butter (obviously, the more the better). After the onions are done to taste add a clove of chopped garilc and the heart. Fry for a few minutes, add spices according to your tastes.
This is always camp food, so I keep it simple. Use the same recipe for liver.
#10
RE: Deer heart
cut out arteries and soak the heart in water to get the blood taste out. then stuff with stove top stuffing and chopped onions wrap in foil and throw in the fire (bed of coals) eat like that or slice to put on sandwiches
Thread
Thread Starter
Forum
Replies
Last Post
Broadhead Billy
Camp Cooking and Game Processing
13
01-01-2006 06:38 PM