Just curious who else out there saves and eats the deer heart. I started doing this several years ago. It's an excellent cut of meat; smooth muscle and very tender. I simply cut it into three or four fillets and marinate it in soy sauce and Worchestershire sauce overnight. Cook it over a low flame on the grill just medium rare. I'd put it up against any steak.

My daughters will actually fight you over it. My brother-in-law wouldn't try it till I reminded him that I tried a carp sandwich with him in Nebraska. <img src=icon_smile_dead.gif border=0 align=middle> We didn't like the sandwich but he did like the deer heart.

So ... how 'bout it? Anyone else?

Romans 8:28

I like it lightly rolled in flour and fried quickly in just a touch of grease. Serve with some raw onions and mushrooms. It is hard to beat.

One question though...did anybody ever try freezing heart and how did it turn out?

I LIKE IT ROLLED IN FLOUR AND THEN DEEP FRIED, THEN YOU DIP IT IN SOME RANCH OR BLUE CHEESE DRESSING.

The heart is the first thing I eat, it is a personal tradition for me. I stir fry it.

deer heart sliced thin
3-4 medium onoins sliced thin
1/2 pound broccoli
1/2 cup soya sauce
1/8 cup sherry
4 tablespoons sugar

1. soak venison in salt water overnight

2. mix soya, sherry, and sugar well and marinade venison in it over night.

3. in wok or deep pan stir fry the onions on high with 1 tablespoon sesame oil and 1 tablespoon oil until onions are soft and turning brown, remove from pan.

4.put more oil in wok/pan if needed and pour in venison and marinade and cook on a high heat until almost done.

5. add onions and frozen brocolli and cook until brocoli is done.

serve over rice

Note you may want to make more sauce than I am calling for to flavor your rice.



The Tazman

Pro-Line, I've frozen it before and as far as I can tell it's fine. Got one in the freezer now.

Romans 8:28

interesting, I might try it.

The only thing I had ever done with heart is use it for catfish bait.

Gasser that is sacrilidge!!!! The heart is pure muscle with virtually no tendon, man it is some good eating, the only thing in my book that is better is backstrap. Of course it may be it is so good to me because it is always the first part I eat.

The Tazman

<img src=icon_smile_big.gif border=0 align=middle> I'll tell you how it tastes come november.<img src=icon_smile_wink.gif border=0 align=middle>

We always eat the heart. Cut it up and throw in a frying pan with a little butter and put on fresh rye bread. I'm getting hungry just thinking about it.

Rich

very choise cut,slice,season,fry to golden brown.


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.