Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Deer Heart Anyone?

Saute'd onions in garlic butter, added deer heart steaks that were seasoned with salt, coarse ground pepper, little parsley. Added red wine and cooked the last couple of minutes. Pretty darn good......

Looks good

That's an understatement. It looks great.

I really enjoy deer heart. I’ve boiled it and sautéed it both. Really hard to beat.
It looks like you have got it under control!

Nope but we had an old timer in Leadville Colorado, retired mail man, that we would drop our elk hearts to. Often on his "Welcome" mat.

Looks good uncle Johnny. 👍 you’ll have to cook up a coues deer heart for us this year

If someone knows how to prepare and cook it. Looks great from here!!!

Good enough to eat!

Not a huge fan of heart, but it’s certainly not something that should go to waste.

Kinda lost my taste for liver in my old age, except chicken and turkey liver stewed with the stuff for making stuffing. When I’m the cook, the heart, liver, and half the neck are mine!

One each! They can't be very big, huh?

No they’re perty dainty, all the way around. We’ll do er buddy. 👍

We cut the heart and liver into really small cubes and sautée in a cast iron pan with olive oil, white wine, onions, salt, black pepper and some red pepper seeds. A loaf of real Italian bread and a couple cold beers top off the meal.

I’ve always sliced and chicken fried hearts. Heart and liver, sliced and fried is my favorite meal off a deer or elk. The OPs looks good though, might have to venture out one of these days.

I like cutting into steak size pieces and grilling it. A lot of trim work but it's a fantastic muscle to eat.

Heart and tenderloins are whats for supper when we kill a deer.

That’s how I like to do them.

My favorite part of the deer. I usually make a plate of heart and grill the tenderloins the day of the kill.

I love fried Deer heart just the way OP did it. YUM YUM

I’ve never cut them that way. Usually separate out the muscles and cut into strips.

Is it fairly tender steaked out like that?

Not my thing, but I wish you good eating.

I'd say on the tenderness scale of 1-5, with 1 being tough, it was about a 3.5. Flavor was great, had a different texture that steak, and honestly was hoping for a slightly more tender bite. I may slice up a different way next time as you mentioned. This was my first shot at it.

Love them !!