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Eating deer heart/liver
Posted on 1/1/17 at 10:46 am
Posted on 1/1/17 at 10:46 am
Had deer heart as an appetizer last night for the second time in a week now, would've never guessed it would taste so good. It's the cleanest, least gamey tasting deer meat I've ever eaten. Thinking about trying liver next, has anyone tried it and if so how was it prepared and what did you think?
12
Posted on 1/1/17 at 10:49 am to T4
Fried liver and onions with gravy and rice.
Posted on 1/1/17 at 10:59 am to T4
Can you freeze either?
Posted on 1/1/17 at 11:01 am to T4
Deer heart is good. Haven't done much with the liver but I plan on it. I've been keeping the sweet meats from most of the ducks ive killed lately. Grilled ducks hearts are badass
Posted on 1/1/17 at 11:05 am to T4
I'm glad you posted this. If I kill one today I'm frying heart for supper.
Posted on 1/1/17 at 11:15 am to LSUballs
I have been keeping hearts and gizzards for ducks since I was a kid. Paw would skin my if I threw them out. As a kid when he would buy whole fryers always kept them and use them some how. Never tried deer heart. It will be on the list now...
Posted on 1/1/17 at 11:24 am to DownshiftAndFloorIt
I haven't tried it fried, we grilled it with just a dry rub seasoning like we did the beef tenderloin that was the main course. It was honestly on par or better than the beef filet. I have a liver ready to go but just can't get past the bile smell.
Posted on 1/1/17 at 11:50 am to T4
It's a mind thing for me. Once I get over the fact of what I'm eatin I might could try it
Posted on 1/1/17 at 12:24 pm to T4
I've fried the heart. It's the most delicious piece of meat on a deer. We put it through a light flour dredge and pan fry it in an iron skillet in some butter and a little olive oil. It doesn't need a sauce or anything on it. After you try it the first time, you'll never leave another one for the buzzards again.
Posted on 1/1/17 at 12:51 pm to LSUballs
We fry duck hearts and they're great. They're small so they cook quick.
Posted on 1/1/17 at 12:58 pm to BLM
We do fry deer hearts sometimes. It is good but I found it was a little strong tasting. Just my opinion.
Posted on 1/1/17 at 1:00 pm to LSUballs
Just grill the duck hearts with oil salt and pepper?
Posted on 1/1/17 at 1:51 pm to LSUlefty
quote:
Can you freeze either?
The heart for sure - it's just muscle. Don't know how the liver would hold up when thawed out but there isn't really any reason you couldn't freeze it.
Posted on 1/1/17 at 3:14 pm to Bantling Boy
It's good, but you're talking crazy. Tender loin in the best piece of any animal.
Posted on 1/1/17 at 3:24 pm to T4
I eat them for sure. Just make sure the liver looks healthy.
Some of those South Louisiana deer are heavy drinkers.
Some of those South Louisiana deer are heavy drinkers.
Posted on 1/1/17 at 3:32 pm to T4
Chop both of them up real fine or put through a meat grinder and make a dirty rice. Nothing finer.
Posted on 1/1/17 at 3:55 pm to TIGER2
Gotta try that. I usually make liver n onions, just like beef liver. I've also made deer liver pate which is awesome.
Posted on 1/1/17 at 4:16 pm to DownshiftAndFloorIt
I thought the heart had more flavor. The texture of tenderloin is close, but the flavor of the heart is the best in my opinion. Both are delicious.
Posted on 1/1/17 at 4:32 pm to Bantling Boy
Something about eating the heart is a little taboo for me. Liver is great.
Not to derail, but anyone ever cooked the tongue? Supposedly it's damn good.
Not to derail, but anyone ever cooked the tongue? Supposedly it's damn good.
Posted on 1/1/17 at 4:36 pm to T4
Deer heart is delicious. Always had it fried. We used to freeze them in water, never a problem. As much as I like liver, never tried deer liver.
This post was edited on 1/1/17 at 4:39 pm
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