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Post by tynimiller on Oct 6, 2015 12:38:35 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. This, except I do a lot of harvest night stir frys with it. Heart is the very first thing I'll eat off a deer. Won't touch any other of the organs though, unless of course life depended upon it. |
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Post by Russ Koon on Oct 6, 2015 13:21:15 GMT -5
The heart is always one of my favorite parts of the deer. I think I left the one in the woods on my first kill, but the rest have come home with me and been fixed in a variety of ways.
I think my favorite was first one we cooked. Stuffed and baked in the oven. Can't recall the recipe details but I think the wife used a store-bought stuffing mix. My part was in trimming the heart and convincing her to cook it.
Have usually done it since in ways that seemed to be less trouble, though that baked one wasn't actually difficult at all, just a different experience for us.
Every one has been very good. The wife is fond of tenderloins, and her favorite heart recipe is sliced then pounded, breaded and pan fried so that it resembles a pork tenderloin in appearance and texture.
I'd have to think that nfalls is right above when he doubts the risk from the heart meat to the consumer. It is a pure muscle and doesn't have any of the filtering functions that other organ meats have. I suspect that its inclusion with them in the caution was an oversight.
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Post by featherduster on Oct 6, 2015 13:22:37 GMT -5
I enjoy eating beet tongue and have since I was a kid, if cooked right it is as tender as a mushroom.
I wouldn't think there is enough meat on a deer's tongue to make it worth the effort.
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Post by stevein on Oct 6, 2015 17:17:19 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. My brother used to. We grew up on pickled tongue as a alternate lunch meat. Put a couple cups of vinegar and a small box of pickling spice in a small pot. Add the tongue and cover with water. Slow boil until the skin is easy to peel off. Cool slice and put on rye bread with mustard. Great eating. The last I looked it was about $8 a pound and for that price I prefer steak. |
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Post by stevein on Oct 6, 2015 17:20:57 GMT -5
I would if you had 3 or 4 deer tongues it would be worth while to fix.
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Post by onebentarrow on Oct 6, 2015 17:23:34 GMT -5
I would if you had 3 or 4 deer tongues it would be worth while to fix. I freeze them in a zip lock bag full of water till I get enough. They will last till next season froze in water |
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Post by bullseye69 on Oct 6, 2015 18:16:18 GMT -5
I like the deer heart but can't stand the liver. My parents love the liver. I remember sitting at the table for hours trying to swallow that stuff.  Now I will save a small portion of the liver and cook it with a sh-t load of onions and just eat the onions. Or pile the onions on top of a burger cooked on the grill. The dog used to get the liver after it was cooked till I learned that onions are bad for dogs. |
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Post by drs on Oct 7, 2015 4:24:41 GMT -5
I am not a liver fan. Really not much on any organ meat. I never was a fan of ANY type organ meat, be it from any animal. Deer Liver & Heart looks too much like a Human Heart/Liver.  |
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Post by nfalls116 on Oct 7, 2015 4:44:23 GMT -5
I am not a liver fan. Really not much on any organ meat. I never was a fan of ANY type organ meat, be it from any animal. Deer Liver & Heart looks too much like a Human Heart/Liver. but, I will keep trying it when it's offered just to see if I changed my mind. |
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Post by BOWn Hunter on Oct 7, 2015 6:29:45 GMT -5
I am not a liver fan. Really not much on any organ meat. I never was a fan of ANY type organ meat, be it from any animal. Deer Liver & Heart looks too much like a Human Heart/Liver. I'm all about eating all I can of a deer but I don't think I could stomach eating the internal organs.. I would just think about it too much.. And it really doesn't sound that appetizing to me |
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Post by steiny on Oct 7, 2015 6:54:59 GMT -5
Cut the heart cross ways in 3/8" to 1/2" thick slices.
Trim off any tough stuff, then dust in flour salt & pepper.
Chunk up a couple slices of bacon and dice up some onion and fry to create some grease, then fry heart slices in that.
Cook to medium, then lay on a paper towels to drain the grease.
Consume.
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Post by Woody Williams on Oct 7, 2015 19:42:32 GMT -5
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weeman
Junior Member
Posts: 40 
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Post by weeman on Oct 7, 2015 22:37:28 GMT -5
Mmmmm delicious .
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