eating deer heart
#1
Nontypical Buck
Thread Starter
Join Date: Feb 2003
Location: Pa
Posts: 4,647
eating deer heart
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 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???
#2
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.
#4
Fork Horn
Join Date: Aug 2008
Location: Middelway, WV
Posts: 435
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.
Maybe my mistake was not slicing it up and removing all outside coating and valves, ect.
#6
Spike
Join Date: Jul 2009
Posts: 18
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.
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.
#7
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
* 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
#9
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
rw
#10