IVE NEVER TRIED IT,,, SOUNDS GOOD, HAVE TO TRY IT NEXT YEAR

I have had it in the feild fried up with a little garlic(cut very thin) and put on a bun.

But the best ever was a moose heart that I cut up into cubes (about 2" or so)and put in the slow cooker with onions, garlic (lots), Celery, couple spoons full of black pepper. Put on low and cooked all night, next morning got up put in some potatoes, and carrots and went to work. when I got home that night the house smelled awesome, the liquid had browned up real nice. I have to say that it was the best thing I have eaten ever. It would put any roast to shame anytime....Now I am getting hungry too!!!!

Greets,
Lotsa new ways for me to try cooking it! the only way I have ever had it was stuffed and slow cooked in a crock.
Take 1 deer heart,(fresher the better), valves and sack cut off.
Stuff it with sliced mushrooms and green bell pepper, ( add stuffing or rice mixture if you like )
Set into crock pot in a way that allows you to prop it up, stuffing on top. cover in sauce made from campbells cream of mushreoom soup, condensed. I use only half can of water instead of the usual full can.
Let the crock go for at least 3 hours, I go 4 to 5. ( I know over cooking venison can ruin it, but trust me! this is the best! )
Yummy!!
BTW I will be trying some of the frypan methods I have seen with my next heart!

Just my uneducated opinion!
Terry

Edited by - Adui13 on 03/16/2002 00:38:26

another good way to cook the heart is to dice it into 1/4" to 1/2" cubes and slow cook it in a crock pot with potatoes, and veggis of your choice in a nice gravy. Sort of a heart stew. I love it that way !!!!!

DARN! I never knew... I've left more hearts on the ground than I would care to mention. Please forgive me. I will try it next time. Of course some of the guys I hunt with don't cut out the tenderloins immediately, and I just broke them in to doing that this year. Now I am the fool. Thanks for the tip!

I have had it in a crock pot before but never sliced and fried. Sounds like a great sandwich, I'll have to try it this year.

Mattito,
<img src=icon_smile_blush.gif border=0 align=middle>As we all know its never too late to learn. <img src=icon_smile_big.gif border=0 align=middle>

Last year was the first time for me, I loved it.
We just sliced it and fried it with bacon and onions, delicious.
We ate 1 opening day, 2 on the second day, then 1 on the third, then we ran out of doe tags <img src=icon_smile_sad.gif border=0 align=middle>

i boil mine with oinions,galic,celery and italion seasoning for an hour or so then slice it as thin as i can and make a sandwich with it good stuff

I'll be trying it this fall. I never gave it any though....if I knew then what I know now!<img src=icon_smile_wink.gif border=0 align=middle>

[Deleted by Admins]