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Deer Heart recipe's
- Thread starter gizamo
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mkk41
US Veteran
I just bury it with the rest of the innards!
Venison scrapple is quite popular around here though. I've tried it. Pretty good!
Venison scrapple is quite popular around here though. I've tried it. Pretty good!
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I love venison heart! I slice it thick (lengthwise), trim out the fibrous ventricles, dust it in flour and fry it in butter... rare.
People who won't eat it crack me up, it's just another muscle. I imagine it would be excellent in a stroganoff if you had enough, but you'd have to brown it, set it aside and return it to the sauce near the end so it didn't get overcooked.
People who won't eat it crack me up, it's just another muscle. I imagine it would be excellent in a stroganoff if you had enough, but you'd have to brown it, set it aside and return it to the sauce near the end so it didn't get overcooked.
Giz, I wouldn't really call this a recipe but at hunting camp we will take the deer or elk heart and slice it into thin slices, melt butter with some garlic powder in a pan and then add the heart slices, let it simmer for a couple of minutes. Then add brandy and light it with a match and let the flames burn off.
The slices are then passed around to all on the hunt and eaten with a libation in hand.
It's our way of honoring the animal and the hunt itself.
Don
The slices are then passed around to all on the hunt and eaten with a libation in hand.
It's our way of honoring the animal and the hunt itself.
Don
bp231986
Member
what does it taste like?
Not chicken.....tastes like deer/elk heart.
It is what it is.....a good meaty flavor.
Don
bp231986
Member
Not chicken.....tastes like deer/elk heart.
It is what it is.....a good meaty flavor.
Don
Never have had it. Thanks.
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25elk
Member
My ex-MIL used to pickle deer and elk hearts and it was very tasty. Don't know how it was done unfortunately but perhaps you could look it up or someone else here knows the recipe. Worth the effort though.
Don...
I like your recipe alot...
At least it gives a great excuse to go out and get some brandy.
Do you recommend the half or full gallon size....
Giz
Gallon size by all means.....any left over can be used for medicinal purposes!!
Don
I like to roll it in flour and use bacon grease.
Heart & liver never make it out of hunting camp. It's consumed completely by my buddies & me. If left in the gut pile the culprit is made to retrieve it promptly. Elk heart & liver is better that deer, there is more of it.
wildenout
Member
A very very tough chewy muscle, that has been worked since the day it formed lol. I have never been a fan, and stopped having a taste for deer a few years back. Though with the rate I keep shooting Elk (0 in the last 2 years) I may just be getting a hanckerin' again.
gtk
Member
i've always thought of trying venison heart & liver, but I'm never at a point where I can cook it quickly.....
what is the best method to preserve it for cooking? wash it out & put on ice until you can cook it? How long would it "keep" in the fridge if properly cleaned?..
what is the best method to preserve it for cooking? wash it out & put on ice until you can cook it? How long would it "keep" in the fridge if properly cleaned?..
CAJUNLAWYER
Member
Are you still talking about deer hearts or have we moved on????
finesse_r
Member
I really don’t care to eat the organs of various animals.
But if it is a suggestion that you want. Get your pressure cooker out and cook up a squirrel and include his head eyes and all. I suggest cook with a nice gravy with lots of onions. This is best when you have children with friends invited over dinner. Take a dinner knife and use the handle to crack the skull in your plate and then eat the brains out of the skull.
Now any one that eats deer hearts should just love squirrel brains.
Of course you get about a year’s supply of bad cholesterol with either dish.
But if it is a suggestion that you want. Get your pressure cooker out and cook up a squirrel and include his head eyes and all. I suggest cook with a nice gravy with lots of onions. This is best when you have children with friends invited over dinner. Take a dinner knife and use the handle to crack the skull in your plate and then eat the brains out of the skull.
Now any one that eats deer hearts should just love squirrel brains.
Of course you get about a year’s supply of bad cholesterol with either dish.
Heart is delicious
Well we always cut the heart down one side so it lays out flat and make a batch of stuffing, like for a Thanksgiving turkey. Fill a baking dish with the heart buried in the stuffing and bake for about an hour depending on size. Had some just last week, it's great.
Well we always cut the heart down one side so it lays out flat and make a batch of stuffing, like for a Thanksgiving turkey. Fill a baking dish with the heart buried in the stuffing and bake for about an hour depending on size. Had some just last week, it's great.
Nope..gotta quit eating squirrel brains ya'll. They carry Prions, similar to those that cause Mad Cow disease. Bad ju-ju. Used to eat them before all the press about the disease. That was more than 50 years ago. Pork brains and eggs are still OK though!
