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Old 10-15-2017, 10:35 PM
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Does anyone save the heart on the deer they harvest? Have always wanted to try it but can't find any cooking instructions. Anybody got a favorite way to cook it?















have always wanted to try it but can't
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Old 10-15-2017, 10:39 PM
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Quote:
Anybody got a favorite way to cook it?
Cut into 1/4" strips. Mix flour with garlic & pepper (and whatever other spices you like) shake heart strips in the flour mix and pan fry in BACON GREASE until crisp. Eat with fingers.
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Old 10-15-2017, 10:39 PM
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I have feed it to my dogs but may try what this person has as a way of preparing it.

Deer Heart | Venison Heart Recipes | Venison Recipes
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Old 10-15-2017, 10:45 PM
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Deer heart is not a save!
It’s what for supper when Bambi is hanging in the camp!
Mistered knows how to cook it.
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Old 10-15-2017, 10:51 PM
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I do it similar to mistered. Good eating. I have cut it in small chunks and used in chili and stews.
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Old 10-15-2017, 10:53 PM
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You ALL should have strained bacon grease in jars and in the freezer for these delicacies!
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Old 10-15-2017, 10:53 PM
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Have never left a heart or liver in the woods. It is dinner that night.
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Old 10-15-2017, 11:48 PM
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Quote:
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Deer heart is not a save!
It’s what for supper when Bambi is hanging in the camp!
Mistered knows how to cook it.
No, Bambi liver is whats for dinner!
Better then anything you can get in a food store.
Plus I'm such a good shot that there is not much heart to cook...
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Old 10-15-2017, 11:51 PM
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Trim all fat and ventricles. Cut it into strips and bake it with dressing you have added sage to. 45-60 minutes at 350 usually does it. Over cooking will turn it into something your dog won't eat. It need not be bloody but should be red.
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Old 10-16-2017, 12:15 AM
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All our deer have flukes in the liver. I toss it with the guts.
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Old 10-16-2017, 12:31 AM
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I take a slightly different approach to deer heart, cook in crockpot with bayleaves, salt & pepper. Slice and devour. Or add to any store bought rice package mix you like, like Uncle Bens wild rice.
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Old 10-16-2017, 12:41 AM
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Yup the Heart is consumed in Camp & it's Delicious
But its not the best Venison i have ever had

I used to be involved in a State Sponsored Deer Hunt for Handicapped Hunters
One Gentleman in a Wheelchair took a Legal Doe BUT He didn't See the Fawn right next to its mom
Which he hit with the same shot as its Mother

Milk Fed Venison is something else

(Sorry to Hi-Jack)
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Old 10-16-2017, 07:55 AM
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We always harvest the heart, liver and kidneys for our dogs. The first deer hunt I took my son on was a state-sponsored youth hunt on a privately owned cattle ranch. The ranch hands, who also acted as guides, did a great job with the kids, and were on hand to help each hunter clean and butcher their deer (does). When it was my son's turn to have his doe butchered, one of the ranch hands asked me the standard question: "How do you want it cut up?" (standard response was: "quartered"). I asked the ranch hand if we could have the heart and liver, and immediately he stopped his work and asked: "Are you feeding some old women?" I thought that an odd question, but I told him that we were planning on feeding the organs to the dogs. He then asked again if we were planning on feeding any old women. This time, I asked him to explain his question, and he said that in that area (Central Texas), only old ladies ate deer hearts. I assured him, again, that the deer heart and liver were intended for the dogs, and nothing more was said. First and only time I've heard that question asked, but now every time my son and I butcher a deer, he asks me if I'm feeding any old women when he sees me remove the deer's heart from its chest.

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Old 10-16-2017, 09:30 AM
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ate one from a buck i killed last year, and I will not be throwing any more to the dogs.. i cleaned it up, and quick fried it with seasoned flour. It was delicious.. It was best eaten when hot..
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Old 10-16-2017, 09:33 AM
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The heart is often the only part of a deer I'll keep giving the rest to friends and family.
I slice it about 1/4" thick then ether fry in butter or cook in the slow cooker.
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Old 10-16-2017, 10:18 AM
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Guts are guts and I don't eat guts. Coyotes need food too so I leave the innards for them.
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Old 10-16-2017, 10:37 AM
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Our elk hunting group always takes the heart of any elk we kill back to camp and have a "flaming heart" toast to the successful hunt.

Camp is a couple of wall tents (one for sleeping and one for cooking and eating) that we set up in the area we are hunting that year. From there we hike out each day to hunt the surrounding area for elk.

We cut the heart into inch-square pieces, salt and pepper the meat, next very lightly brown in butter in a frying pan.....then pour enough "brandy" in the pan to well cover the bottom and then set the brandy on fire. Let it burn just long enough to cook the heart pieces to medium-rare and cover the pan to put out the flames. We all then spear a piece on a toothpick and toast the successful hunter with the brandy that was remaining. Lots of jokes and lies usually follow after several toasts have been made.

This is a tradition in our elk hunting group that has been handed down over many years (well before I started hunting with them).

I really miss this elk hunt.....I've not gone the last two years.

Don
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Old 10-16-2017, 07:56 PM
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Quote:
Originally Posted by Mistered View Post
You ALL should have strained bacon grease in jars and in the freezer for these delicacies!
My grandmas (both of them) kept cans of bacon grease in the fridge. I have a two piece can with a strainer top that stays in mine.
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Old 10-16-2017, 08:06 PM
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I like venison heart, can’t stand venison liver.


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Old 10-16-2017, 08:25 PM
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Best cooked on the grill.

Slice the heart into several medium thick pieces.

Make a marinade using olive oil, red wine vinegar, oregano, sea salt, thyme, black pepper and Worcestershire sauce. Marinate overnight.

The secret to grilling is to get the grill really hot then grill until done.

While you’re at it, dip jalapeno peppers in the marinade and grill. The peppers go great with venison heart.
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Old 10-16-2017, 09:18 PM
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Guts are guts and I don't eat guts. Coyotes need food too so I leave the innards for them.
You probably wimp out and don't eat the tongue either. Venison is too small but elk and moose resemble beef tongue.
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Old 10-16-2017, 09:46 PM
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Had one of my most memorable meals with a good ol’ boy years ago.Z He made 3/4 to 1 inch cubes of fresh heart and liver,salt and pepper, rolled in flour and browned,then made a brown gravy with onions and returned the meat to the pan to simmer in the gravy. This was served with fluffy rice and was delicious.Only one of his delicious meals.He has since passed on but I recall many good meals and hunts with this dear friend.
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Old 10-16-2017, 10:39 PM
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You probably wimp out and don't eat the tongue either. Venison is too small but elk and moose resemble beef tongue.
I have shot several truck loads of elk and never got the desire to eat what an elk has been licking himself with. My bride did pickle a buffalo tongue and I gave it a try. Didn't like it but I tried it. When I was 16 I found myself deep in the Yukon Territory. Living mostly on what I could catch or shoot I was always hungry. An acquaintance invited me to a breakfast of scrambled eggs with what I thought was sausage. Instead of sausage it was caribou brains. Even at the tender age of 16 I knew that was just wrong.
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Old 10-17-2017, 09:47 AM
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Guts are guts and I don't eat guts. Coyotes need food too so I leave the innards for them.
I assume you know that the meat you do choose to eat is muscle...which is exactly what the heart is as well. You do yourself a disservice by leaving it behind.

Coyotes around here don't need anyone's help in staying healthy - we prefer to shoot them on sight.
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Old 10-17-2017, 12:21 PM
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Offal is awesome!!

Heart, cut into 1-inch cubes, salted and peppered.

In a dutch oven, brown bacon and onions and halfway thru add the deer. Cook on medium high till the meat browns.
While the meat browns mix well together with a good splash of non-scots whiskey, about 2 cups of sour cream and an egg yolk.
Add 3-4 diced tomatoes to the deer in the pan along with a half cup of chicken or beef stock. Braise, covered and on low heat, for an hour and a half or until the meat is fork tender. You can add more stock if the braising liquid seems too dry. Low heat is key.
When the meat is done, stir in the sour cream mixture and about a tablespoon of Italian seasoning. Keep on the heat just long enough to thicken the sauce.
Serve over rice or other starch. I use quinoa in place of rice.
Works great with beef or any other ruminant heart in place of venison.

Last edited by chaparrito; 10-17-2017 at 12:23 PM.
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Old 10-17-2017, 01:05 PM
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It's great catfish bait. Mmmm catfish.
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Old 10-17-2017, 06:40 PM
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I thought you were supposed to jump out of a tree, kill the deer, rip out the heart and eat it on the spot.
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Old 10-17-2017, 06:48 PM
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Where I grew up, it was traditional (at least some people did it) to take a bite out of the raw deer's heart when butchering the animal. This was done by father and son, or by all who were a part of the hunting party. Don't know the reason why but several of my friends did this.
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Old 10-19-2017, 12:05 PM
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Just need to check the heart & Liver for problems first before bagging.

Look for any white dots or spots along with boils or anything unusual. The meat should be clean and smooth with no "Ruffles".

Remove blood clots and damaged parts, open heart vents and
check for quality meat. Toss any meat that looks abnormal.

Heart and Liver need to be sliced 1/2" thick or less and be cooked
in a medium high cast iron frying pan, with a medium browning at most.
The longer this meat cooks, the tougher it will become, due to moisture loss.

Liver & Onions, anyone ?
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Old 10-19-2017, 04:38 PM
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I eat the heart, never was a liver fan. Usually rolled in flour and fried, but it makes a fine stew too. But, in my family a common statement about a downed deer is MMMMMMMM back straps and eggs for breakfast.
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Old 10-19-2017, 05:40 PM
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After countless years of harvesting deer and elk I had never eaten either, others in the party did though. One year, many moons ago my best friend and hunting/shooting companion for 40+ years convinced me to try heart and liver. He marinated the deer I had shot that morning all day in red wine then cooked in a cast iron skillet in bacon grease over very hot coals. Man, it was delicious! Found out what I had been missing all those years. Still haven't tried tongue though. Brains and scrambled eggs are not too bad. I suppose if you get hungry enough almost anything will go down.
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Old 10-19-2017, 06:37 PM
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President of my company brought in pickled moose heart after his hunting trip... very good... started a pickled deer heart thing in our office with a number of the hunters... one guy makes a mason jar full of pickled chicken hearts for our annual Halloween pot luck... most skip it... I eat theirs... I can try and get the recipe if anyone wants it...
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