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Deer heart
Posted on 11/28/16 at 3:03 pm
Posted on 11/28/16 at 3:03 pm
I never ate or prepared deer hearts. I often keep them from ducks but never from big game or any other animal for that matter. Watching Meat Eater has somewhat convicted me to wanting to do this and has sparked my interest.
Having said all that, before relying on google, I wanted to come to the OB on how to prepare (need to worry about the chambers?) and cook a deer heart.
Having said all that, before relying on google, I wanted to come to the OB on how to prepare (need to worry about the chambers?) and cook a deer heart.
9
Posted on 11/28/16 at 3:06 pm to cbiscuit
I remove as much fat as possible, cube them, and cook them like beef heart.
Posted on 11/28/16 at 3:11 pm to cbiscuit
I cooked some last year for the first time. It was very good, wife liked it also. Google/search deer heart you'll find all the info you need including recipes.
I have since asked all club members to save the hearts and livers from their deer if they don't want them.
I have since asked all club members to save the hearts and livers from their deer if they don't want them.
Posted on 11/28/16 at 3:17 pm to cbiscuit
That guy is a champ at making the weirdest stuff seem appetizing. When he describes the deer tongue after eating it, it makes me want to try some.
Posted on 11/28/16 at 3:23 pm to baseballmind1212
I agree. I never ate deer tongue either. I was going to cut it out last night but the deer had lock jaw or something and I couldn't open it's mouth. (Admittedly it was a long day and I was half glad to have a semi-reason to not mess with it...if it was backstrap that meat would have come out).
Posted on 11/28/16 at 3:24 pm to cbiscuit
We clean it up as best as we can, slice it in strips and fry it like backstrap. I think it actually tastes better than backstrap IMO
ETA: also tastes good cooked in a skillet with some onions and mushrooms
ETA: also tastes good cooked in a skillet with some onions and mushrooms
This post was edited on 11/28/16 at 3:25 pm
Posted on 11/28/16 at 3:25 pm to cbiscuit
Nothing better than
Posted on 11/28/16 at 3:30 pm to cbiscuit
I cook it with garlic, onions, salt, and pepper. I take that and put it on some tortillas with black beans, avocado, and pico. Absolutely fantastic.
Posted on 11/28/16 at 4:05 pm to ChatRabbit77
I cook the heart and the liver out of each deer that I kill. Either smother them in onions and make a gravy out of it or marinate it and fry it.
Posted on 11/28/16 at 6:05 pm to cbiscuit
I use them for my trot lines and limb lines.
Posted on 11/28/16 at 6:24 pm to cbiscuit
We used to eat cow tongue when I was a kid. I think my Dad used to boil it (really long time ago), then slice it. We'd eat it with mustard. But I bet you could saute it in some butter and wine with garlic and it would be pretty good. Same with heart.
Posted on 11/28/16 at 8:34 pm to cbiscuit
We used to cook a deer heart and tongue supper at the camp. Best meal you can make. You have to scrape the tongues. We would just cut the hearts in strips.
Posted on 11/28/16 at 9:12 pm to saintsfan1977
My stomach is ready. Think I'm gonna grill it med-rare with the tenderloins.
Posted on 11/28/16 at 9:54 pm to cbiscuit
I would give that a whirl but I'm not going to lie, nothing about what is on that cutting board looks appetizing!
Posted on 11/28/16 at 9:58 pm to MotorBoater
Some red meat baw.
Posted on 11/28/16 at 10:06 pm to cbiscuit
My brother sliced up a heart last year and grilled it. He said it was awesome and tender.
Posted on 11/28/16 at 11:22 pm to cbiscuit
quote:
the deer had lock jaw or something and I couldn't open it's mouth
for some reason, I found this really funny!
Posted on 11/29/16 at 2:16 am to Bigpoppat
Don't lie to these guys, you ain't run a trot line or killed a deer in 10 years, how do you remember what you do with the bits?
Posted on 11/29/16 at 4:43 am to cbiscuit
The best deer heart IMO is thin sliced (1/4 to 1/2 inch) with any arterial wall gristle cut out.
Then SLOW cooked. Take your time. The meat will become soft enough to cut with a fork.
Add onions toward the end to suate with the meat and OMG. A true delicacy.
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