I've noticed that a lot of people seem to like to eat the deer heart...

I tryed it once... My son was a big Dan Fitzgerold nut and when he was young and killed his first buck he wanted to eat the heart... We tryed it and it pretty much sucked!!!

What is the best way to prepare the deer heart???

I cut the heart into small, bite-size pieces after removing all the valves, etc. I then pan-fry with butter, onions, peppers and mushrooms. I put that over rice or egg noodles and totally enjoy it.

Basically I do it the same way except I thin slice it. It is an acquired taste and traditional in my family. Best to soak out all the blood in cold water, then soak out more blood in cold milk, then pat to dry a bit.

I tried it 2 years ago on the 1st deer I killed. I put some salt/pepper on it and baked it. The flavor was not bad but it left a pasty, greasy coating on the inside of my mouth that was unpleasant.

Maybe my mistake was not slicing it up and removing all outside coating and valves, ect.

Even trimmed and cleared of all non meat tissue heart has a very high fat content...thus the waxy, pasty taste...particularly if it cools.

I pickle my deer hearts. Seems we never have enough to go around twice.

Boil heart with 2 bay leaves until tender (about 2hrs)
Slice, cool and put in brime.
Brime: 1 part vinager 3 parts water (I use water I cooked heart in)
1 med onion sliced
salt and pepper to taste
refrigrate until lunch next day
serve on bread, with spicy mustard.

What's not to like? !!

* Remove all sinew and fat
* Drain well of blood
* Cut into steaks
* Cut out vessels
* Fry in butter
* Stuff your face

As good ah eatin' as any other part... just about anyway.

iSnipe

I also pickle the hearts. I usually wait until I have 2-3 to do. great stuff.

I've got a cookbook that shows filleting the heart open flat, removing all the extra junk, mixing a batch of stovotop stuffing, covering the heart with the stuffing, rolling it up, and then baking it. I don't know if it's any good, but they make it look yummy in the cookbook.

rw

That's pretty much the same way I do it.