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

Oh yeah, baby !

I gave the hearts to a neighbor lady, a Spanish Basque immigrant...she returned one to me, sounds disgusting, but she overstuffed that thing after a tenderizing soak, with pre cooked hot pork sausage, rice, onions, garlic, rosemary, thyme, a little touch of wine vinegar and then gently baked to allow the center to be pink. Just outstanding.

That sounds pretty good to me.

Yep, that sounds delicious.

My nephew shot his first deer this season, and after the gutting lesson, I told him tradition dictates eating the heart. Without any prep I skewered it whole on a stick and roasted it over the campfire. After it appeared done I sliced it up and in no time the whole thing was consumed. Gotta admit, it was pretty tasty that way!

Gotcha. I’ve had people tell me how tender it is, but have never experienced what I would call tender heart. It all has a bit of chew. Not bad, but it ain’t like a filet. Flavor is killer though!

I like it marinated in a bit of balsamic before a quick and hot grill.

I like to slice em like a tomato and chicken fry them.

tmitch, that's a cool photo.

I always grill or fry, salt, pepper, garlic. Love the heart. Have heard of people stewing them and achieving tenderness, but I like that kinda crunchy chew.

I like to pickle the whole heart for 3-5 days, then roast.
Slice up and make a sour cream gravy!
Serve on small cocktail rye.
Yum

Looks great 👍

Can’t stand the texture. I leave ‘em in the gut pile.
Pass the tenderloin hammered, breaded and fried with mushroom gravy, fried potatoes w/onions and brown beans.
Grew up having to eat any and everything that makes up an animal. Worked too hard to intentionally early organs/guts ever again.

i like the heart out of every thing. small critters fry hole bigger stuff slice then fry

Just posted in the dinner forum, but pertinent here too.

Elk and WT heart



Trimmed aggressively, turned into this



And then into this

That look FANTASTIC Timberrunner!!!!

Slice thin, flour and fry, just like the rest of the critter. Day of, or day after, for the win.

Yes please!

Deer heart and liver, cut into very small cubes and sautéed in white wine, olive oil, onions, salt, pepper and just a touch of parsley.

First deer of the season normally coincides with the first chanterelles of the season... Doe heart sautéed in bacon drippings with chanterelles, onions, garlic, white pepper and a splash of white wine to deglaze.

I really enjoy making stroganoff out of two or three of them..