I've got a couple of deer hearts in the fridge soaking in salt water. I want to cook them up, but wanted to check with you trusted cooks first. I've tried the slicing/seasoned flour/frying method and it wasn't great. I'd like a stuff and baked recipe, so watcha got that is proven to be delicious? Thanks!
If you haven't already et them here is a way that I like. First par boil or pressure cook so they aren't so rubbery. Then chunk them up and add them to some good stuffing. Stove top will do in a pinch but homemade is way better.
Run the dish in the oven at @325 for twenty minutes or so.
There is a crock pot way to do this if you don't want to pre cook.
I haven't et them yet.
I was waiting to get one ready for lunch after seeing what you guys suggested. I have the chance to try two different recipes. I've got stove top in the cupboard, but have the know how to make good homemade stuffing, just don't have the time to do it today.
Well, the first attempt is in the crock pot. 1/2 a box of Stove Top prepared, heart cleaned up and chewy stuff cut off. Stuff with Stove Top, tied with twine, dusted inside with sage, salt, and pepper, dusted outside with salt and pepper. I'll let you know how it turns out at lunch!
I et one last week...the day after it stopped pumping. I sliced it up and fried it in butter and leek powder (I make this myself...AMAZINGLY potent stuff!)
Then onto some good rye bread with spicy mustard.
Thought it was one of the best heart sandwiches I've ever eaten to be honest.
Hope you get some more info here, because I have one, too. Meanwhile I'll do a search since I know this has been discussed before. OTOH, the search function is lousy here.
Cut in small chunks
Salt pepper
Copped onions and jalapeno
Butter
Wrap in foil, toss in ashes or on grill for an hour or so.
I soak them in red wine over night. Dry them and lay out on a paper towel for a bit. Slice thin and quick saute in butter. Ahead of time saute' some onions and mushrooms and set aside. After saut�ing the thin sliced heart pieces, deglaze the pan with your left over wine that was used for the marinade. Throw the mushrooms and onions in the pan with the wine and reduce. Serve the sliced heart with the mushroom reduction.
Key note....Should be served rare to med rare so that it doesn't turn out tough.
I never used to like hearts (whitetail deer, moose, or caribou), but I have had smoked moose heart that was out of this world.
It must have had quite a heavy brining before smoking -- eating it was a little like a very nice smoked ham. Eating just one slice was like trying to eat just ONE potato chip -- could not be done!
John
Did two deer hearts today...trimmed them all up, cut into cubes, browned in coconut oil, deglazed pan with red wine, then added butter, a lot of minced garlic, and threw the cubes back in the pan...wow, pure goodness. My two boys, 6 & 8, got forks and before too long it was all gone. Don't know too many youngsters that fancy heart meat, but mine sure do!
Man, does that look good...
I clean and slice in thin slices. Saute in olive oil and butter with garlic, salt and pepper.
It does not last long on the plate out of the pan.
Good eats.
Make sure you slice them the right way...slicing them with the grain will make it tougher 'n hell.
Slice AGAINST the grain!
I'd be willing to bet that almost everyone who says that the heart is too tough to eat slices it the wrong way.
That and not overcooking it.
Finally made deer heart. I used EVOO, balsamic vinegar and fresh rosemary for a marinade. The idea was to quick sizzle the cubes of heart in EVOO just a few minutes and that's what I did. I didn't really care for the slight sweetness from the balsamic vinegar. I did add some shallot and de-glazed with a bit of red wine, so maybe that contributed.
But, the pleasant part was the mild flavor and tenderness of the meat. It had the texture of filet mignon, really nice. I'll go savory with some of the suggestions here the next time. You could just about cut the heart in 1/2 inch slabs and season and fry as you would a steak. Butter and mushrooms would fit the bill. Delicious.
I just Roll in flour along with back strap and saute in butter
You can not tell the difference
Of course you slice thin
Whole heart is reallly tough.
Does anyone who makes this get a tinny/metallic flavor? For some of the pieces, I got this...not bad, but not ideal.
I didn't get any hearts worth keeping this year, but want to pickle some in the canner. Nummy!
Larry
fine chop and saut� in butter and fresh garlic ,S&P and fresh parsley for color. Flash with evoo or truffle oil at the end .
I didn't get any hearts worth keeping this year, but want to pickle some in the canner. Nummy!
Larry
I've never pickled deer heart that way. Does it turn out well? We used to just pickle it in a jar by letting it set in the fridge.