Deer Heart

Slice 1/4 thick
Salt and pepper
Heat olive oil good and hot in a cast iron skillet
1 min per side, rare, med rare

Awesome
 
Ticker Tacos. Slice the heart into strips. Smoked paprika, garlic, onion powder, cayenne, salt and sear it hard. I usually do it in lard but olive oil works fine. Slice up some roasted poblano peppers and mix it in. Tortilla of your choice or use it to top nachos.
 
archer19":25ifk114 said:
Slice 1/4 thick
Salt and pepper
Heat olive oil good and hot in a cast iron skillet
1 min per side, rare, med rare

Awesome
Click to expand...
That's how I did one this past year. It was good but I wasn't really blown away with it. I probably won't save any more.
 
Yea it was good, but not blown away...a little more Earthy like liver/gizzards but had the same deer flavor. Very tender. My 13 year old girl liked it, 16 year old and the wife wouldn't try it. I think I will make tacos out of rest of it.

Thanks for the tips.
 
Anything over med rare is tooooooooo done.
Plain and simple so far for me has n
Been the best.
By son eats it faster than I can get it out of the skillet
 
Cut off the top, then butterfly open. Start with the septum, and just flay it open from there. Make sure you remove the valves and the heartstring nerves. I always trim off the gummy looking whiter "meat" that's near the heartstrings. Not the top fat cap, but the odd textured part in the chambers.

After that, treat it like a flank steak. Salt & pepper, high heat sear to medium rare, and slice across the grain.
 
I intended to keep the heart this past season but i didn't get a kill.


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I have always kept and eaten the heart, but it wasn't until I read an article about the way you had to cook it that it really became one of my favorite dishes. I have a spice mix that has a bunch of good spices, I use it on just about everything, and it really makes heart taste fantastic. I usually cut it into fajita strips, makes removing all the veins and gristle much easier. I fry it in olive oil over medium heat, just a few minutes, three or so but stirring constantly. Then I wrap them in a flour tortilla...dang, I'm freaking hungry now.
 
Delicious!!
I'll never throw another one out during field dressing.

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Duck hearts on a skewer are even better! Baste then little dudes with some butter and season...superb!


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Lots of states are starting to open, so deer heart is starting to hit the frying pan!


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Bucket":3dcv26wm said:
FTG-05":3dcv26wm said:
BamaProud":3dcv26wm said:
I've never cooked one but saved one from last week. How do yall prepare and cook them?
Click to expand...

How'd you get a deer heart this time of year??? :?:
Click to expand...

Because this thread was started at the end of last deer season! Somebody resurrected it.
Click to expand...

DOH! :rotf:
 
Trim off white portions on the outside, lay the heart flat. cut the top off right below where the valves are (this is where its a little softer) Lay heart on it's side, slice it open to lay it out flat, gently remove heart strings or any meat that doesn't resemble a sirloin.

I season with salt, pepper, paprika and garlic. coat with oil and broil until lightly seared on both sides (only about 2-3 minutes per side). Let it rest on a plate for 10-15 minutes. Slice paper thin and eat however you'd like. I honestly prefer it with a little spiced au jus mayo. This is my favorite sauce for all rare roasted red meats.
 

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