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Post by HighCotton on Oct 5, 2015 20:00:12 GMT -5
After gutting my nephews deer on Saturday, I told him to go grab some of my freezer bags since I wanted to save the heart and what was left of the liver. My intent was to cook them up and then use them as dog treats. So, I soaked them a bit in salt water and then I just crock potted them on low overnight in 2 cups of salt water. On Sunday, as I was cutting them up into snack size chunks, I looked at the heart and thought to myself..."Self, you ought to try some of that! Looks pretty tasty!" Even though the heart had a little liver tang to it (probably since I cooked it all together) I was majorly impressed. The liver was pretty strong so I'm not sure I care for that. However, I'm thinking I would like the heart cooked properly almost as much as the back straps. After all these years, I'm not sure why I've never tried deer heart...but, it is what it is! Now I'm looking for anyone's input on the best way to cook up the heart!
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Post by Deleted on Oct 5, 2015 20:07:25 GMT -5
Check for Steven Rinella (Meat Eater guy) videos on cooking hearts. He is big on it. The way he cooks them makes me want to try it. I'm sure you can find them on YouTube.
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Post by Deleted on Oct 5, 2015 20:13:09 GMT -5
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Post by HighCotton on Oct 5, 2015 20:17:04 GMT -5
Awesome! I'll have to check that out once we get grandson to bed!
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Post by Deleted on Oct 5, 2015 20:17:34 GMT -5
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Post by duff on Oct 5, 2015 20:22:44 GMT -5
I like deer heart. It has been a while but I think I just crock potted it like italian beef style. Sliced it and ate it very good.
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Post by drs on Oct 6, 2015 5:14:41 GMT -5
When I field dress a Deer, I check every main organ carefully, Lungs, Heart & Liver especially. BUT, I leave them in the woods for Coyotes, Buzzards, or anything else that would enjoy them.
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Post by dadfsr on Oct 6, 2015 5:18:00 GMT -5
I usually just slice it about 1/2" thick crosswise, remove whatever I can of the gristle and outer pericardial sac, then fix it like a fine steak with some barbeque sauce (Bonz is the best grocery store stuff).
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Post by nfalls116 on Oct 6, 2015 5:53:50 GMT -5
I am not a liver fan. Really not much on any organ meat.
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Post by oldhoyt on Oct 6, 2015 6:51:06 GMT -5
While it is an organ, heart is pure muscle. It has a fine grain but has no "organ" taste to me. It's one of the best cuts on a deer IMO. I fillet them open so they lay flat, trim of all stuff that does not look like meat, salt pepper and grill to medium rare. No sauce required.
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Post by nfalls116 on Oct 6, 2015 6:58:26 GMT -5
While it is an organ, heart is pure muscle. It has a fine grain but has no "organ" taste to me. It's one of the best cuts on a deer IMO. I fillet them open so they lay flat, trim of all stuff that does not look like meat, salt pepper and grill to medium rare. No sauce required. the grain is part of it for me. I'll try it again this year I reckon
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Post by featherduster on Oct 6, 2015 7:10:12 GMT -5
I agree with dadfsr the heart is good if prepared the right way,I generally enjoy it the next day as breakfast meat with eggs. I know it's not good for my cholesterol count but hey it's only a once a year treat.
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Post by nfalls116 on Oct 6, 2015 7:20:23 GMT -5
I agree with dadfsr the heart is good if prepared the right way,I generally enjoy it the next day as breakfast meat with eggs. I know it's not good for my cholesterol count but hey it's only a once a year treat. Can't imagine heart meat raising your cholesterol to much
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Post by parson on Oct 6, 2015 7:22:20 GMT -5
I never tried it, but when I lived in western Maryland, many people will pickle deer hearts. I never got the recipe. It never sounded very tasty to me.
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Post by onebentarrow on Oct 6, 2015 7:46:39 GMT -5
I just clean well boil till dune slice thin and make a sandwich with all the fixings. As for the liver I can not stand to eat liver. I have tried. It looks so good fresh,it smell soon good when frying with onions, it just taste soooo bad, but a frendly of mine will take them to a bird of pray reabilitation for the birds so I am gona start keeping them. The kidneys I have no idea as how to fix or I would have tried them. I hate leaving any thing in the woods that is etable
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Post by stevein on Oct 6, 2015 7:56:03 GMT -5
You boil the out of them I like venison heart and liver. We just slice it and dredge it in flour and fry. When it is browned on both sides cover in onions, add water to keep from sticking as needed. Serve with mashed taters. I don't like any other liver. I would not mind making some braunswiger out of venison liver sometime.
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Post by featherduster on Oct 6, 2015 9:19:11 GMT -5
I agree with dadfsr the heart is good if prepared the right way,I generally enjoy it the next day as breakfast meat with eggs. I know it's not good for my cholesterol count but hey it's only a once a year treat. Can't imagine heart meat raising your cholesterol to much If you're on a cholesterol-lowering diet, the American Heart Association recommends eating organ meats only occasionally. healthyeating.sfgate.com/much-protein-organ-meats-6324.html
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Post by nfalls116 on Oct 6, 2015 9:23:49 GMT -5
hmm well I believe them Just seems like something as lean as a heart wouldn't be on the restriction list (Learn something new everyday)
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Post by squirrelhunter on Oct 6, 2015 9:31:30 GMT -5
I am not a liver fan. Really not much on any organ meat.
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Post by onebentarrow on Oct 6, 2015 9:37:47 GMT -5
While we are on this subject does any one else take the toung sp? I have for years just boil it till tender remove skin slice with a little kitchen oh so good.
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