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Started By
Message
Anyone got a deer heart recipe?
Posted on 1/22/23 at 3:09 pm
Posted on 1/22/23 at 3:09 pm
Shot a doe this am and put her heart on ice. Definitely about to eat it but I’ve never cooked one before… any ideas are appreciated.
This post was edited on 1/22/23 at 7:39 pm
14
Posted on 1/22/23 at 3:10 pm to Honest Tune
I have several in several different cook books, I’ll come back and post them
EDIT
EDIT
This post was edited on 1/24/23 at 8:25 pm
Posted on 1/22/23 at 3:25 pm to Honest Tune
I either cut them into 1/2 -3/4 in steaks or cut it and keep rolling it so that you end up with one big steak about 1-2 to 3/4 in thick and then season with garlic powder and slap your momma and sear on the pit
Leave it rare to med rare..
If you get several you can cut them into strips and make a red gravy and have them over spaghetti.
Leave it rare to med rare..
If you get several you can cut them into strips and make a red gravy and have them over spaghetti.
This post was edited on 1/22/23 at 3:26 pm
Posted on 1/22/23 at 3:27 pm to Ol boy
That’s what I’m talking about
Posted on 1/22/23 at 3:46 pm to Honest Tune
Sliced 1/2” thick seasoned and sautéed in butter to medium rare.
“ ” ” “ “ and grilled as previously mentioned
Stuffed with oyster dressing or rice dressing and baked.
“ ” ” “ “ and grilled as previously mentioned
Stuffed with oyster dressing or rice dressing and baked.
This post was edited on 1/22/23 at 3:50 pm
Posted on 1/22/23 at 4:10 pm to Honest Tune
Marinate in balsamic vinaigrette overnight in fridge then wash and pat dry with paper towels. Slice 1/4” thick and season with garlic salt and black pepper. Melt a stick of butter in a skillet on high heat then add heart slices until blackened. Remove and serve with a side of Mac and cheese. Good eating.
Posted on 1/22/23 at 5:00 pm to Koolazzkat
Gonna marinade for a bit then sear in the cast iron with butter.
Posted on 1/22/23 at 5:14 pm to Honest Tune
Trim the fat away and it's a rich muscle. It doesn't render like beef fat. I like to low and low them and maybe a little sear. Hard to screw it up with some eggs and flour too in that pot.
Posted on 1/22/23 at 5:17 pm to Honest Tune
Rare. DO NOT OVERCOOK. Best meat on the entire animal.
Posted on 1/22/23 at 5:43 pm to OldSouth
Seared in butter. Even my daughter approved and she is beyond brutally honest.
Posted on 1/22/23 at 7:53 pm to Honest Tune
quote:
Even my daughter approved and she is beyond brutally honest.
My daughter requests fried deer heart every chance she gets.
Posted on 1/22/23 at 8:00 pm to tenfoe
I will definitely try some fried on the next go round.
Posted on 1/22/23 at 11:10 pm to Honest Tune
Rinse thoroughly to get all the blood out of it, remove any residual fat. Cut into thin strips, lightly pan sear - makes great tacos.
Do not overcook gets a bit livery if my memory serves me well
Do not overcook gets a bit livery if my memory serves me well
Posted on 1/23/23 at 7:07 am to LA_KY
I could see small chunks in a taco being fire.
Posted on 1/23/23 at 7:29 am to Honest Tune
I made some deer heart tartare the other day that was incredible
Posted on 1/23/23 at 7:40 am to mylsuhat
quote:
deer heart tartare
the best heart is my favorite
Posted on 1/23/23 at 10:04 am to mylsuhat
quote:
made some deer heart tartare the other day that was incredible
Oh helllllll yea!
My only question is how long from the time of kill would you still find the heart suitable to use like that? I found her yesterday after a couple hours and then put the heart on ice as soon as I got home to skin her.
Posted on 1/23/23 at 10:14 am to Honest Tune
quote:absolutely still ok
I found her yesterday after a couple hours and then put the heart on ice as soon as I got home to skin her.
I don't remember the exact recipe but I froze and thawed it, diced it very small, lemon juice, Worcestershire sauce, seasoning, & egg yolk. mixed it all up and ate it with baguette crackers
ETA: This recipe pretty much
This post was edited on 1/23/23 at 10:15 am
Posted on 1/23/23 at 10:28 am to Honest Tune
cook it like a steak
Posted on 1/23/23 at 11:01 am to mylsuhat
quote:
don't remember the exact recipe but I froze and thawed it, diced it very small, lemon juice, Worcestershire sauce, seasoning, & egg yolk. mixed it all up and ate it with baguette crackers
This is definitely gonna happen soon.
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