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Post by ukwil on Nov 25, 2017 9:03:11 GMT -5
I saved the heart from my buck to try it. What's the best way to prepare it? Any special things I have to do to it before hand? This is a first for us
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Post by Russ Koon on Nov 25, 2017 10:07:23 GMT -5
Lots of different ways to fix it, all the way from pounding it out, breading it and frying it like a tenderloin, to skipping the breading and slicing it fairly thin and frying it pretty much like you would liver, but one of my favorites was to leave the heart whole except for trimming the upper part where the valves and major blood vessels enter, and filling it with stuffing and roasting it in the oven like it was a game bird.
Initial prep for all uses is pretty much the same, cutting away that portion that contains the gristly valves and vessel ends, and then slicing as called for in the particular recipe you choose. Whatever you do with it, it's a great piece of meat, fine-grained and all lean muscle.
I've tried to convince my hunting buddies for years that they've been leaving the best chunk of meat in the whole deer in the woods for the coyotes. Some have been convinced, some not. I never was a big fan of liver, even from our home-raised calves when I was on the farm, but I always save deer heart and liver these days. Wife likes beef liver, but always cooks it WAY too much for me, but I like my deer liver sliced thin and fried quickly and lightly. Fava beans optional 8^).
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Post by esshup on Nov 25, 2017 12:00:41 GMT -5
I save the heart and like was said, cut away all the valves/blood vessels and fat. I slice it like a tomato, about 1/2" thick, cover in seasoned flour and fry in olive oil until it's pink in the middle.
I've tried deer liver once and while I will eat beef liver, this deer liver was much stronger in flavor. Russ, is the deer liver you cook like that?
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Deer heart
Nov 25, 2017 12:31:29 GMT -5
via mobile
Post by beermaker on Nov 25, 2017 12:31:29 GMT -5
I save the heart and like was said, cut away all the valves/blood vessels and fat. I slice it like a tomato, about 1/2" thick, cover in seasoned flour and fry in olive oil until it's pink in the middle. I've tried deer liver once and while I will eat beef liver, this deer liver was much stronger in flavor. Russ, is the deer liver you cook like that? Just like this. |
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Post by jimstc on Nov 25, 2017 13:54:14 GMT -5
My wife always soaks the liver and heart in milk for 24-48 hours after cleaning and washing.
Thin sliced saute is what we usually do with the heart. Liver is cooked and made into pate. Great on crackers or bread
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Post by hornzilla on Nov 25, 2017 16:39:37 GMT -5
I feed both of them to my Lab. He loves them.
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Post by duff on Nov 25, 2017 17:17:03 GMT -5
I gave the heart to my brother in law today and liver to the yotes along with the rest of the guts
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Post by jimstc on Nov 25, 2017 18:41:58 GMT -5
Wife just cooked the heart from the button my grandson got yesterday. His 12 year old brother who is a very picky eater loved it. I was lucky to have a few bites left. If you cook it right.... Enough said. LOL!
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Post by nfalls116 on Nov 25, 2017 21:48:03 GMT -5
Slice into thin strips salt and pepper liberally Put on cedar plank and grill for 20 mins or until slightly golden colored. While cooking add some lemon juice, and butter every 5 -7 mins.
After cooking throw meat to the dog and eat cedar plank
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Post by Pinoc on Nov 25, 2017 22:03:52 GMT -5
Slice into thin strips salt and pepper liberally Put on cedar plank and grill for 20 mins or until slightly golden colored. While cooking add some lemon juice, and butter every 5 -7 mins. After cooking throw meat to the dog and eat cedar plank This works for the ribs also except you eat the grill. |
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Post by Russ Koon on Nov 26, 2017 0:51:44 GMT -5
esshup, no, when I first tried deer liver it was on a western hunt, and I got acquainted with a guy who had limited out early in a neighboring camp and was staying in camp and acting as cook for their outfit. He was cubing up various pieces of meat for the large stewpot and gave me some chunks of mule deer cubed up about an inch on a side, including some from the liver, some from the heart, and a few from a backstrap. I took them with me to a good high spot where I could glass a lot of the prairie during an all-afternoon drizzly rain, and I sat in my old Scout with a small butane backpacker stove keeping my mess kit just about right to saute the chunks a couple minutes on a side, which I deemed to be probably enough (?) and promptly ate them while glassing through the windshield.
Done that way, all the chunks seemed to be about same tenderness and surprisingly similar in flavor. I could tell which chunks were liver, but there was not a strong flavor, really.
When I tried whitetail liver here at home a few years later, I did find it to be a little stronger in flavor than the calf liver I had when I was a kid, but not all that objectionable. It was never my favorite dish, but seemed best to me cooked briefly and quite rare. I can understand if that's not everyone's cup of tea, and I honestly never checked on the advisability of that method from a health standpoint, but that's how I liked it best.
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Post by oldhoyt on Nov 28, 2017 8:49:10 GMT -5
I filet it so it lays flat, trim off all the weird looking stuff, and then give it some salt, pepper and olive oil. grill over high heat very briefly, don't go past medium rare. It's real tasty.
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Post by tynimiller on Nov 28, 2017 9:09:47 GMT -5
Heart is and always will be the first thing I eat! I typically slice and throw in with a bunch of onions/peppers and seasoning like a stir fry...I'll add a honey whiskey or a sweeter wine and let simmer down. LOVE!
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Post by ukwil on Nov 28, 2017 9:13:15 GMT -5
It was excellent. Kids didn't want to try it at first, but when they did it went fast. We'll definitely be saving all of them from here on out
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Post by parson on Nov 28, 2017 9:21:12 GMT -5
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Post by nfalls116 on Nov 28, 2017 9:37:58 GMT -5
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Post by oldhoyt on Nov 28, 2017 16:06:21 GMT -5
Dang, that guy loved him some deer heart. |
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Post by chewbacca on Nov 29, 2017 8:07:07 GMT -5
I'm with Ty on this one! The heart is always the first thing I eat from a newly harvested deer. The best thing is all my hunting buddies think they don't like heart (because they are too sissy to even try it) so they always give the heart to me because they know it's my favorite. The best part about eating heart is that everybody thinks it's nasty until they try it. I haven't met anybody who wasn't pleasantly surprised after trying it. My mouth is watering now!
I've made heart every way under the sun. My two favorite methods are sauteed in a skillet with onions, peppers, and mushrooms, or just boiling it in water with whatever seasonings like added to the water.
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Deer heart
Nov 29, 2017 13:31:40 GMT -5
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Post by onebentarrow on Nov 29, 2017 13:31:40 GMT -5
Does any one keep the toung? I have for years. Just cook it like cow's toung and enjoy.
Usually o will freeze.till I get 2 to 3 and cook all at the same time
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Post by featherduster on Nov 29, 2017 16:14:46 GMT -5
Does any one keep the toung? I have for years. Just cook it like cow's toung and enjoy. Usually o will freeze.till I get 2 to 3 and cook all at the same time I have tried the heart several different ways and it just doesn't interest me not bad but not to my liking. Tried the liver twice and feel the same way as I do about the heart besides it's hard to waste my time with them when I have the tender loins begging to be grilled with eggs. I would try the tongue but it seems pretty small and by the time you boil it down there really isn't enough to warrant the time and effort, now beef tongue is awesome. |
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