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I think I asked this years ago, but can't find old thread. We'll be truck camping and hunting deer soon and wondering if anyone has a good field recipe for venison heart? Have a two burner gas cooker and assorted cook ware. Toss out some ideas as I'd like to try this out this fall. Thank you

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Clean her out really good, cut in half & then into stir fry (like) strips.

Heat bacon fat in cast iron & add sliced onion, cook over moderate heat till just translucent, remove from pan.

Add sliced mushrooms & cook till starting to colour.

Turn up heat & add seasoned (salt & cracked black pepper) heart strips, add back onions & basically just stir fry !

I'd serve it in a nice crusty roll with an ice cold beer.

Voila - done.

Like any game meat, do not ruin by over cooking.


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& I'm sure Dan won't mind me sharing his recipe, from an older thread !

Originally Posted by dvdegeorge
Clean heart well and cut into about 1" to 1 1/2" pieces.

Lightly dredge in flour

Pan fry in butter with sliced onions and a bit of extra virgin olive oil

Season to taste while cooking with salt,pepper,garlic powder,a dash of Thyme and Beau Monde(optional)

When almost cooked deglaze with sherry

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Source thread: https://www.24hourcampfire.com/ubbthreads/ubbthreads.php/topics/10604730/1


Paul.

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Thinking I just mix all the seasonings and flour in a ziplock bag and shake them up prior to frying. Looks quite good. Thanks for the link 99.

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wink


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After thoroughly washing the heart I slice about as thick as my little finger. I put the slices in a zip loc bag with flour sea salt and coarse ground pepper, close the bag and shake till coated. Melt some bacon drippings in an iron skillet add the heart and fry till browned on both sides.

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Originally Posted by gunswizard
After thoroughly washing the heart I slice about as thick as my little finger. I put the slices in a zip loc bag with flour sea salt and coarse ground pepper, close the bag and shake till coated. Melt some bacon drippings in an iron skillet add the heart and fry till browned on both sides.


Simple, easy and you taste the flavor of the heart instead of masking it with a handful of spices. I'll try this one. Thanks.

BP...




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Simple is best for me too. Thin strips dusted in flour, s-p, garlic powder, Tajin optional, quickly seared in butter or bacon fat. It must be no more than med-rare.



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Just had a big moose heart a couple weeks ago and after two meals of fried heart I made a batch of Swiss steak and substituted heart. It was outstanding!

Normally, after a meal or two I hide the uncooked, left-over heart in the burger bucket.


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Originally Posted by Sitka deer
Just had a big moose heart a couple weeks ago and after two meals of fried heart I made a batch of Swiss steak and substituted heart. It was outstanding!

Thanks for the invite. Sorry I couldn't make it.


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Originally Posted by ironbender
Originally Posted by Sitka deer
Just had a big moose heart a couple weeks ago and after two meals of fried heart I made a batch of Swiss steak and substituted heart. It was outstanding!

Thanks for the invite. Sorry I couldn't make it.

Knowing you had other plans made it easy to invite you, what can I say?


Mark Begich, Joaquin Jackson, and Heller resistance... Three huge reasons to worry about the NRA.
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Originally Posted by Sitka deer
Originally Posted by ironbender
Originally Posted by Sitka deer
Just had a big moose heart a couple weeks ago and after two meals of fried heart I made a batch of Swiss steak and substituted heart. It was outstanding!

Thanks for the invite. Sorry I couldn't make it.

Knowing you had other plans made it easy to invite you, what can I say?

You are very, very, sorry.
wink


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Just had this for breakfast

Venison Heart with Bacon and Onions Pan Seared and Finished with Sherry

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I have never eaten heart of any sort and have never retrieved any of the internal organs from a gut pile, so I guess that I'm missing something.

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Nice Dan !!

Got 2 fresh hearts & a liver from the weekend !


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I slice the heart in thin steaks. Cut any white parts off the inside and outside. Shake in a ziplock bag with seasonings then add flour and shake to coat well. Fry till done to suit you. I always eat them as soon as possible after a kill usually for lunch or supper that day. If you like the loin you'll probably like the heart too.


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